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1
Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven.
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2
In a large bowl mix together the milk and creme fraiche until smooth.
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3
Whisk in the eggs and lemon zest and whisk together until smooth.
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4
Add the flour, salt and the sugar and whisk until smooth.
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5
Remove the skillet from the oven and place on the stove over low heat.
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6
Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted.
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7
Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
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8
For the peaches:
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9
To a hot skillet, add butter and melt.
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10
Add peaches and saute for 3 minutes, until beginning to soften.
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11
Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
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12
To Finish:
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13
Remove pancake from the oven.
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14
Slide pancake onto a large plate.
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15
Top pancake with peaches.
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16
Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.
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17
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often.
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18
Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes.
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19
Remove from the heat.
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20
Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.
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21
Cool.
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22
Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
