Tuesday, November 23, 2010

Peach Crepes

Peaches are a favorite summer time fruit.  If you love fresh peaches, then this recipe is for you!  
     Crepe Batter Recipe:  Place 2 eggs into a mixing bowl.
     Add 1/2 cup of milk.
     Add 1 pinch of sea salt.
     Add 1 pinch of nutmeg.
     Add 1/2 tablespoon of sugar.
     Add 4 or 5 drops of lemon juice.
     Add 1/2 tablespoon of melted unsalted butter. 
     Add a little bit of flour at a time while whisking till a thin batter is formed.  The batter should barely coat the back of a spoon.  
     Crepes:  Heat a non stick pan on medium heat.  
     Use a pastry brush to coat the pan lightly with melted unsalted butter.  
     Pour some crepe batter in the pan and tilt the pan so the batter covers the entire bottom of the pan with a very thin layer of batter.  (About 1 to 2 ounces of batter, depending on the size of the pan.  Tilt the pan to get the batter to form a round shape and to cover any holes in the crepe.) 
     When the batter turns solid and is cooked firm, flip the crepe gently with a rubber spatula to color the other side with light brown highlights.  
     Slide the crepe from the pan onto a counter top to cool.  Repeat these steps to make as many crepes as you wish.  
     Crepes do freeze very well for storage.  
     Peach Crepes Sauce:  Heat a saute pan over medium heat.  
     Add 1 cup of water.
     Add 1/4 cup of sugar.
     Cook the sugar syrup, till it turns a light amber color.  
     Add 2 small sliced fresh peaches.  
     Toss the peaches in the hot sugar, till they are coated.  
     Add a generous splash of dry white wine.  
     Add 1 pinch of allspice.
     Add 1 pinch of nutmeg.
     Stir and reduce the peaches and syrup.  
     When the peaches are cooked soft, but not mushy and the sauce is reduce to a thin syrup, take the pan off of the heat and stir in 2 pats of unsalted butter to finish the sauce. 
     Place 2 or 3 crepes in the sauce, with the peaches in the pan.  
     Toss the sauce, peaches and crepes together.  
     Place the crepes on a plate.  
     Spoon the sauce and peaches over and around the crepes.  
     Place a dollop of chilled creme friache on top of the crepes.
     The sauce should not be overly sweet, but it should have a light peach flavor.  The flavor of the sauce is created when adding the peaches to the hot amber stage sugar.  The hot sugar "pulls" the flavor out of the peaches.  I used a Macedonian Sauvignon Blanc for the sauce.  Always cook with a wine you would enjoy drinking.  This recipe has nice eye appeal and is so elegantly simple for breakfast or dessert!  YUM!  ...  Shawna    

0 komentar:

Post a Comment