Cornmeal CrÊpes With Peaches And Caramel Recipes

PEACH CREPES WITH CARAMEL SAUCE

Steps:

• add flour, milk and egg to blender and blend on low setting for 30 seconds, stopping to scrape down sides and make sure flour is incorporated.
• add vanilla, sugar and cinnamon and blend for 5-10 more seconds until incorporated
• pour through sieve to remove any lumps, and place in refrigerator for an hour or overnight.
• Cut peaches in half, remove pit and cut into 1/8 inch slices. Remove crepe batter from refrigerator to come to room temperature whie making caramel sauce.
• On medium high heat, melt 2 tbsp of butter, add brown sugar, and cook until bubbling. Add peaches and cook for 2 minutes until peaches are heated through and caramelized. take off of heat and set aside to cool while making crepes.
• Heat a 10 inch non-stick skillet on medium high heat. Melt a small pat of butter in pan to grease the pan, at least for the first crepe. Add more butter if needed as you make the crepes.
• Using a 1/4 cup measuring cup, pour batter directly into the center of the hot pan and immedately tilt the pan to one side and slowly swirl around the pan making sure batter distributes to evenly coat the bottom of the pan forming a circle.
• As bubbles form at the top of the crepe, and edges start to get a slight brown, use a plastic spatula to slowly lift the sides of the crepe and gently release from the pan. Holding directly under the center of the crepe then flip the crepe to the other side. Cook for one more minute on the second side, until the batter is cooked through and is slightly browned, maiing sure not to dry out the crepe.
• Slide onto a plate, and cover with a towel to keep warm. Repeat for the remaining crepes. You should get approximately 8-9 crepes out of this batter using the 1/4 cup measure.
• To assemble, place the warm peaches and caramel across a crepe, fold over one end and roll up. Serve with fresh peach slices on top and a dusting of powdered sugar.

CORNMEAL CREPES

Steps:

• Sift flour, polenta, salt amd sugar in bowl.
• Add eggs, milk and butter.
• Whisk until smooth. (Or use a blender).
• Leave the batter to stand for 1 hour.
• Heat extra butter in crepe pan.
• Cook batter 1-2 minutes.
• Makes 16 crepes.

TEX-MEX CORNMEAL CREPES

Steps:

• In a blender or food processor, mince the chilies and cilantro.
• Add the remaining ingredients and blend until smooth.
• Let the batter rest at room temperature for 30 minutes to one hour.
• Heat a well-seasoned crepe pan or small skillet over medium heat.
• Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
• Tilt the pan, rotating so the batter is evenly distributed.
• Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
• Spray the pan again and repeat until all the batter has been used.
• Store crepes between sheets of wax paper or plastic wrap until ready to use.
• Crepes may be prepared a day in advance. The freeze well for about 3 months.

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.