PEACH CREPES
Steps:
- In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., 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., 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., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.
Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 124mg cholesterol, Sodium 88mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
SWEET PEACH CREPE FILLING
Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.
Provided by Brian Muir
Categories Desserts Fillings Fruit Fillings
Time 12h45m
Yield 12
Number Of Ingredients 7
Steps:
- Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
- Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
- Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
- While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
- Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 23.4 g, Cholesterol 11.8 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 56 mg, Sugar 19.9 g
FRESH PEACH CREPES FILLING
A nice filling that makes use of fresh peaches when they are in season. This will fill approximately 8 crepes.
Provided by Steve P.
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat the cheese, vanilla and sugar until smooth; add the vanilla and mix together.
- Spread about 3 tablespoons of the mixture over the entire surface of each crepe.
- Peel and slice the peaches; reserve a few slices to garnish each crepe.
- Place peaches down the center of each crepe; dot with butter.
- Sprinkle with 1 tablespoon brown sugar.
- Roll up each crepe and place in a 13x9x2 baking dish; bake 8-10 minutes at 325ºF and top with the following topping: Combine the whipping cream and powdered sugar and beat until stiff peaks form.
- Place the heated crepes on the serving dish and top with the whipped cream; garnish with the reserved peach slices and serve immediately.
Nutrition Facts : Calories 559.2, Fat 42.6, SaturatedFat 26.6, Cholesterol 133.6, Sodium 266.3, Carbohydrate 41.6, Fiber 1.8, Sugar 37.8, Protein 6.1
SWEET CREPES
Provided by Dave Lieberman
Categories dessert
Time 1h28m
Yield about 5 servings
Number Of Ingredients 13
Steps:
- Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
- Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
- Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
- Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.
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