Recipe Date:
February 28th, 2018
Difficulty:
Easy
Measurements:
Imperial (US)
Crepes with Peaches and Cream
From Delightful Repast
The Crepes
(Makes 18 6-inch crepes)
- 2/3 cup milk
- 2/3 cup water
- 2 large eggs
- 1 tablespoon sugar (omit when making savory crepes)
- 1/4 teaspoon salt
- 1 dip-and-sweep cup (5 ounces) unbleached all-purpose flour
- 2 tablespoons unsalted butter, melted and slightly cooled The Fresh Fruit Filling
- Thinly sliced perfectly ripe yellow peaches or other soft fruit
- Freshly squeezed lemon juice
- Sugar
The Garnish
- Powdered sugar
- Whipped cream
- Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.
2. Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter.
- Here it is now, The Swirl : Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.
- Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.
4. Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that’s 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.
You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It’s definitely the way to go when your peaches are less than stellar.
5. To assemble: Lay down a crepe, pretty side down (that’s the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that’s the “Crepes Suzette fold”). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.
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