Tag Archives: Crêpe

Peach Crepes

25 Apr

This sophisticated dessert is light and refreshing. Making crepes is somewhat easy, as long as you allow yourself leeway for initial trial and error. Don’t be disappointed, like I was, if your first crepe or two aren’t perfect, the pan has to season just right and be at just the right heat. Although this recipe yields 8 crepes, you will have enough batter for 12 to 14. For a really elegant presentation, top each crepe with a few blueberries or garnish with a slice or orange.

peach crepe

For the crepes you will need:

1/2 C. all-purpose flour

1 large egg

3 Tablespoons Amaretto-flavored nondairy creamer

1/2 C. milk

1/2 teaspoon ground nutmeg

1 teaspoon pure vanilla extract

vegetable oil cooking spray

For the filling you will need:

2 C. freshly squeezed orange juice

2 tablespoons orange liqueur

8 peaches, peeled and thinly sliced

1 teaspoon honey

1 teaspoon ground cinnamon

1 teaspoon orange zest

Let us start by putting on a french beret and saying oui, oui!! I just love cooking continental! I like to pretend I am in another country. Ok…..put the flour into a mixing bowl and make a well in the flour and add the egg. Whilst whisking, pour the nondairy creamer and the milk. Continue to whisk until the batter is smooth and free of lumps, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for about 30 minutes. We are now ready to make the crepes.

Preheat an 8-inch nonstick crepe pan or a small, heavy nonstick frying pan for about 1 minute over a medium-high heat, Spray it twice with the vegetable oil spray, Spoon just enough batter into the pan to form a thin layer over the bottom, about 3 tablespoons, and tilt your pan to spread the batter evenly. Whew! Cook the crepes for about 1 to 2 minutes or just until the edge is firm and starts to separate from the bottom. Flip the crepe with a spatula and cook for 1 to 2 minutes more on the other side, until golden brown. Carefully remove the crepe and transfer onto waxed paper. Continue this process, stacking them between the waxed paper, until you have 8 nice crepes.

For the filling, combine the orange juice, liqueur, peaches, and honey in a medium frying pan. This needs to cook for about 10 minutes or until the liquid turns nice and thick, like syrup.

To assemble your beautiful, hard-worked for crepes, lay a crepe on an individual serving plate. Mound 1/3 cup of the peach slices on the bottom half of each and flip the top half over. Spoon a tablespoon of the peach syrup over each and dust with cinnamon and powdered sugar.

There you have it…….peach crepes! Don’t get discouraged if your first few crepes fall apart, mine did! Practice and determination show the fruit of your labor with this beautiful crepe.

 

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