Peach Crepes with caramel sauce
Homemade Crepes filled with Fresh peaches sauteed in caramel sauce
Servings: 4
Equipment
- Blender, 10-inch non stick skillet, sieve, large bowl, 1/4 cup measuring cup
Ingredients
- 1 cup flour
- 1 cup whole milk (or 2%)
- 2 lg eggs
- 1 tsp vanilla
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
- 2 tbsp butter plus 1-2 tbsp extra for crepes
- 2 tbsp light brown sugar
- 2 ripe fresh peaches save a couple slices aside for garnish
- 1-2 tsp powdered sugar for garnish
Instructions
- add flour, milk and egg to blender and blend on low setting for 30 seconds, stopping to scrape down sides and make sure flour is incorporated.
- add vanilla, sugar and cinnamon and blend for 5-10 more seconds until incorporated
- pour through sieve to remove any lumps, and place in refrigerator for an hour or overnight.
- Cut peaches in half, remove pit and cut into 1/8 inch slices. Remove crepe batter from refrigerator to come to room temperature whie making caramel sauce.
- On medium high heat, melt 2 tbsp of butter, add brown sugar, and cook until bubbling. Add peaches and cook for 2 minutes until peaches are heated through and caramelized. take off of heat and set aside to cool while making crepes.
- Heat a 10 inch non-stick skillet on medium high heat. Melt a small pat of butter in pan to grease the pan, at least for the first crepe. Add more butter if needed as you make the crepes.
- Using a 1/4 cup measuring cup, pour batter directly into the center of the hot pan and immedately tilt the pan to one side and slowly swirl around the pan making sure batter distributes to evenly coat the bottom of the pan forming a circle.
- As bubbles form at the top of the crepe, and edges start to get a slight brown, use a plastic spatula to slowly lift the sides of the crepe and gently release from the pan. Holding directly under the center of the crepe then flip the crepe to the other side. Cook for one more minute on the second side, until the batter is cooked through and is slightly browned, maiing sure not to dry out the crepe.
- Slide onto a plate, and cover with a towel to keep warm. Repeat for the remaining crepes. You should get approximately 8-9 crepes out of this batter using the 1/4 cup measure.
- To assemble, place the warm peaches and caramel across a crepe, fold over one end and roll up. Serve with fresh peach slices on top and a dusting of powdered sugar.
