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.
STRAWBERRY CREPES FLAMBE
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield 4 crepes
Number Of Ingredients 8
Steps:
- Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
- Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
- To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.
FLAMBEED CREPES WITH MASCARPONE AND CHERRIES
Provided by Anne Burrell
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the filling: In a small bowl, combine the mascarpone, chocolate chips, sugar, and pinch of cinnamon. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving.
- For the sauce: In a small saucepan over medium heat, combine the cherries, sugar, lemon zest and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside.
- To assemble: Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes.
- Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off.
- To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top.
- Sa- weeeeeet!
- Batter:
- In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
- Crepes:
- Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. Yield: 18 crepes
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.
CREPES
You can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm.
Provided by Nigella Lawson
Categories appetizer
Time 30m
Yield 8 to 12 crepes
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine flour and salt. Form into a mound, making a small well. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
- Mix in 1 1/4 cups milk to make a smooth batter. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
- Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. Pour about 3 tablespoons batter into pan, just enough to line bottom. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.) Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 50 milligrams, Sugar 2 grams, TransFat 0 grams
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- 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 large 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.
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