Categories: Breakfast, Fruits 
      Yield: 6 servings 
  
    2/3 c  Flour,all-purpose 
    2/3 c  Milk 
      2    Eggs 
      1 cn Blueberry pie filling (21oz) 
      1    Nectarine,pitted and sliced 
  
  Generously grease the bottom and sides of a 9" pie pan; set aside. DO NOT 
  USE NONSTICK SPRAY COATING. In a small mixing bowl combine flour, milk and 
  eggs. eat well. Pour into the prepared pan. Bake in a 425'F oven for 25 to 
  30 minutes or till puffed and golden. 
   
  Meanwhile, in a medium saucepan heat pie filling until warm. Spoon onto 
  center of puffed pancake. Top with nectarine slices. To serve, cut pancake 
  into wedges with a table knife. If desired, garnish with peppermint leaves.