-
Peach Crepes
Fragrant cinnamon and peaches fill the house with a tantalizing aroma... beautiful enough to drag a sleepy 14 year old boy from the depths of sleep wondering what was for breakfast, a definite sign that we had done well! Ingredients
- For the Crepes:
- 2 eggs
- 1 cup non-fat milk
- 1 Tbs melted butter
- ½ tsp vanilla extract
- generous ¾ cup all purpose flour
- 1 Tbs sugar
- ¼ tsp salt
- Note - the crepe batter recipe will make at least 10 crepes.
- For the Peach Filling
- 3 Tbs unsalted butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- pinch of salt
- 1½ tsp vanilla extract
- 6 ripe peaches and/or nectarines, sliced
- water (optional)
- Note - this filling recipe generously filled about 8 crepes
- Powdered sugar for dusting
- chopped walnuts
Directions
- Combine the crepe ingredients in a bowl (eggs through salt) and whisk thoroughly to mix, making sure there are no lumps in the batter (will take a full minute or so!). Set aside and let rest for approximately 1/2 hour.
- Melt the butter in a skillet over medium heat. When almost melted add the brown sugar, cinnamon, nutmeg and pinch of salt. Stir until the sugar is almost melted, then add the peaches and/or nectarines. If the sauce is too thick add a tablespoon or two of water to desired consistency. Stir in vanilla.
- Simmer the peaches for 6 or 7 minutes, or until soft but not mushy. Remove from heat.
- Heat a small non stick skillet over medium heat and spray with cooking spray. Using a small ladle, pour 3-4 tablespoons of the batter into the hot pan. Tilt the pan so that the batter spreads a thin layer evenly over the bottom. Cook for 30 seconds to 1 minute per side, then carefully flip the crepe and cook for another 30 seconds to one minute.
- Remove the cooked crepe, place on plate and fill with the peach filling. Roll crepe and top with powdered sugar and chopped walnuts.
- Note: Sauce may be doubled for a thicker, richer sauce!
Useful Links
Share Recipe
Similar Recipes
Leave a review or comment
Comments