Instructions: Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended; set aside.

Beat flour, salt, milk and eggs until smooth. Heat heavy 9-inch ovenproof skillet in 450 degree oven until very hot. Add butter to coat skillet; pour in batter immediately.

Bake on lowest oven rack 10 minutes. Reduce oven temperature to 350 degrees; continue baking 10 minutes or until golden brown.

Fill pancake with fruit; top with cream cheese mixture. Serve immediately.

This recipe yields 6 to 8 servings.

Variation: Toss fruit with 1 tablespoon kirsch. Let stand 30 minutes.

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