Preheat oven to 400°F. Place eggs, flour, milk, sugar, and salt in a blender and process until just combined. Put butter in large 10″ skillet and place in oven. Once butter has just melted, carefully remove from oven and pour batter into pan. Immediately place back into oven and cook for approximately 25 minutes, until the pancake is puffed and golden brown.
Cut dutch baby pancake into wedges and serve with roasted peaches, raspberry compote, whipped cream, and powdered sugar. Devour immediately.
for the Roasted Peaches
Preheat oven to 400°F. Spray a small baking dish with nonstick cooking spray. Combine all ingredients in baking dish and roast for 20 to 30 minutes, until peaches are cooked through and syrupy.
for the Raspberry Compote
Place ingredients in a small saucepan and let simmer rapidly until reduced to jam consistency, about 30-40 minutes. Stir occasionally to avoid mixture from bubbling over. The compote will thicken as it cools.