I have been looking at doing more desserts as my after-dinner delights are lacking. With peach season in full swing right now, I was looking at some different ways to utilize fresh peaches while they are available.
I have not made crepes in a long time, but it is not difficult. You need medium heat and a pan just big enough, maybe around 10 inches, to form the crepe. There is a small list of ingredients in making crepes, and the key is letting them cook a little slower than pancakes. Tradition dictates that you use a whisk and add ingredients one at a time, but, honestly, who has time to do that? Kitchen gadgetry has evolved so much since the first crepe was thought to have been made, so I put everything into my blender and pulsed it for about ten seconds. The result is still a great batter.
The history of crepes is pretty interesting. Interesting in that it is mostly a guess as to when crepes were invented. Legend has it that a 13th-century housewife made porridge one day, and some of it spilled on her hot flat iron cooktop. The result was a thin crispy pancake-like accident, thus the birth of crepes. While it might be true or it might be made up; the results speak for themselves. Crepes, no matter what you have them with, are delicious! I might have to make a few recipes so that I can make them more often.
Let’s get to our recipe!
Peaches and Crepes
½ cup milk
½ cup cold water
¼ tsp fine salt
2 tbsp canola oil or melted and cooled unsalted butter
1 cup of flour
4 – 5 peaches – seeded and diced
¼ cup brown sugar
¼ cup butter
2oz rum or whisky (optional)
- Mix the eggs milk, water, salt, oil or butter, and flour into a blender.
- Pulse for 10 seconds to make a smooth batter
- Preheat a 10” – 12” non-stick pan over medium heat.
- Pour a thin amount of batter into the pan and swirl the pan to cover the bottom. It should come up the sides slightly.
- Cook until the top looks dry, then flip with a plastic spatula.
- Cook the other side for 30 seconds to 1 minute.
- Meanwhile, heat another pan over high heat.
- Add ¼ cup of butter.
- Once the butter is melted and slightly add the peaches.
- Cook the peaches for 2 minutes.
- Add the brown sugar and let it come to a boil.
- Reduce the heat slightly and add the whisky if you want.
- Allow it to cook for 10 seconds and light it with a lighter.
- Allow it to flambe and swirl the pan gently.
- Fold your crepe into quarters and top with the peaches.
- Add some whipped cream or ice cream on top and enjoy!