Peach Crepes
TOTAL TIME: Prep: 25 min. + chilling Cook: 20 min.
YIELD: 8 servings.
My mother-in-law passed this recipe on to me. The special ingredient, almond extract, gives it a distinctive, delicious flavor.
Ingredients
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1 cup milk
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4 large eggs
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1 cup all-purpose flour
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2 tablespoons sugar
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2 tablespoons butter, melted
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1 teaspoon vanilla extract
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FILLING:
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3/4 cup sugar
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2 tablespoons cornstarch
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1 cup water
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8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
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2 tablespoons butter
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1/2 teaspoon almond extract
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Whipped cream and ground nutmeg, optional
Directions
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1.
In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour.
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2.
Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate.
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3.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
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4.
Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.
Nutrition Facts
2 crepes (calculated without whipped cream): 294 calories, 10g fat (5g saturated fat), 124mg cholesterol, 88mg sodium, 47g carbohydrate (32g sugars, 2g fiber), 7g protein.
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