Make a batch of Dessert Crepes.(see recipe below or purchase prepared crepes at the grocery store)
Saute macerated peaches with a tablespoon of brandy, add the folded crepes and then top with maple syrup flavoured whipping cream for outstanding Peach Crepes.
Ah…you say. What are macerated peaches? In cooking you can macerate fruit in two ways. In one way you soak fruit in a liquid which it then absorbs. In the second way, you sprinkle cut fruit with sugar, which draws out some of the moisture and lets the fruit soak in its own juices.
It is this second method that we use with the Peach Crepes. It is amazing how much peach juice is drawn out when you add a bit of sugar to cut peaches!
Enjoy!
Peach Crepes
Print recipe| Serves | 4 |
Ingredients
- 10 prepared crepes
- 5 Large fresh peaches
- 5 Tbsp white sugar
- 2/3 cups whipping cream
- 1/2 Tbsp maple syrup
Directions
| Prepare Basic Dessert Crepes. Set aside. | |
| Bring a pot of water to boil. Add in the peaches and blanche for 17 seconds. Put in a cold water bath. The skins will now slip off easily. | |
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Skin and pit the peaches and slice into small wedges. Add the sugar and stir. Stir the peaches every 5 minutes or for about 40 minutes. This process is called maceration. When you sprinkle cut fruit with sugar, it draws out some of the moisture and lets the fruit soak in its own juices.  | |
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Whip the cream until soft, but firm peaks form. Add in the maple syrup and whip another 30 seconds. You can refrigerate the cream at this point until you are ready to use it.  | |
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Heat the peaches in a large frying pan over medium heat. Bring to a boil and then reduce the heat and simmer for about 2 minutes until the peaches are warmed. Add the tablespoon of brandy and continue to cook for one more minute. Fold the crepes in half, and then in half again. Place the crepe wedges in the peach mixture, spooning the sauce over the crepes. Continue to cook until the crepes are heated through.  | |
| Place 2 folded crepes on each plate. Spoon the peaches and sauce over top. Then top with the maple syrup flavoured whipped cream. | |
Dessert Crepes
Ingredients
- 1 1/2 cup all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups milk
- 2 eggs
- 1/2 teaspoon vanilla
- 2 tablespoons butter (melted)
Directions
| Measure flour, sugar, baking powder and salt into bowl. Mix the eggs, milk and vanilla together. Gradually whisk these ingredients into the bowl with the flour mixture. Add the melted (cooled) butter and whisk into the mixture. The mixture should be about the consistency of syrup. If it seems a little thick, add more milk until you get the correct consistency. Let the batter stand at least 10 minutes to allow the flour to thicken. | |
| For each crepe, lightly spray a non stick medium sized frying pan with Pam or other cooking spray. Pour about ¼ cup of the batter into the skillet; immediately rotate pan until batter covers the bottom. Cook until light brown; flip with a spatula and brown on other side. If the crepe seems too thick, then add additional milk to the crepe batter. | |
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When removing from the frying pan, stack so first baked side is down. Cool, keeping crepes covered to prevent them from drying out. After each three crepes place a layer of wax paper to separate them. If you are using them that day, leave on the counter with the top crepe covered with wax paper. To use another day, cover the crepes with plastic wrap or a zippered bag and store in the refrigerator.  | |
| See "Crepes Suzette" or "Bananas Foster Crepe" or "Crepes with Carmelized Apples" or simply spread applesauce, sweetened strawberries, red currant jelly or raspberry jam thinly on crepes and roll up. | |