PEACHES AND CREAM CREPES
Steps:
- In bowl combine peaches, sugar and a squirt of lemon. Toss to combine. Spread sour cream over crepe. Top with peaches. Fold into quarters and serve.
CRêPES WITH FLAMBéED PEACHES
This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn't anything above the skillet. Let the flame completely die out before pouring over the crepes.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 crêpes
Number Of Ingredients 6
Steps:
- Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
- Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
- Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.
SIMPLE CREPE RECIPE WITH PEACHES AND CREAM
Crepes are a piece of cake with this Simple Crepe Recipe with Peaches and Cream! Homemade crepes are filled with a cream cheese mixture and topped with fresh sautéed peaches for a delicious dessert or decadent breakfast.
Provided by Deborah Harroun
Categories Breakfast
Time 1h10m
Number Of Ingredients 17
Steps:
- In a blender, combine the milk, water, eggs and vanilla extract. Pulse to combine. Add in the flour, sugar and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.
- While the batter is sitting, make the filling. In a large bowl, beat the cream until stiff peaks have formed. Set aside. In another bowl, beat the cream cheese until it is smooth, then slowly add in the powdered sugar until combined. Beat in the extracts. Add about 1/4 of the whipped cream to the mixture and stir with a rubber spatula. Add the remaining cream and fold it in gently. Refrigerate the mixture until needed.
- To make the crepes, very lightly butter a small skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning - sometimes I need to again halfway through, but not usually.)
- To make the peaches, melt the butter in a large skillet. Add the sugar and stir to combine, then add in the peaches. Cook until the peaches start to get soft and give up some of their juices and a syrupy sauce is created, a few minutes. Turn the heat off and stir in the almond extract.
- To serve, spread some of the cream over a crepe, then fold in half twice. Top with the peaches. I like this best when the peaches are warm, but it's also good when the peaches are cold.
Nutrition Facts : ServingSize 2 crepes plus filling and topping, Calories 820 calories, Sugar 63 g, Sodium 452 mg, Fat 41 g, SaturatedFat 24 g, UnsaturatedFat 13 g, TransFat 0 g, Carbohydrate 104 g, Fiber 4 g, Protein 13 g, Cholesterol 227 mg
PEACHES AND CREAM BLINTZ/ CREPES
I make these using a crepe recipe I just make them a little thicker.
Provided by Samantha Orso
Categories Fruit Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- 1. in a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter beat until smooth.
- 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle/pan, using approx. 1/4 cup for each crepe( a little more for blintz). Tilt the pan with a circular motion so that the batter coats the surfae evenly.
- 3. Cook the crepe for about 2 minutes, until the bottom is lightly brown. Loosen with a spatula, turn and cook the other side.
- 4. Once crepe is cooked immediately place on a large plate and fill with frosting and peach slices. Fold burrito style and serve. May garnish with powdered sugar.
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- In a medium size bowl, whisk together egg, milk, vanilla extract, sugar, and flour until well blended. Mix in the melted butter until smooth.
- Heat a crepe pan or a medium size non- stick skillet over medium heat and melt a pat of butter to coat pan. Ladle in about 1/3 to 1/2 cup of batter depending on the size of your pan. swirl the pan so the batter coats the bottom and lower heat to medium. Cook for one minute then flip to other side and cook for another 30 seconds or until crepe is browned. Remove to warm platter then repeat with remaining batter.
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