Crepes Melba Recipes

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PEACH APRICOT MELBA CREPES



Peach Apricot Melba Crepes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 17

em
Curd:
/em
1/3 cup unsalted butter
1 (12 oz.) jar Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
or 1 (12 oz.) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
4 large egg yolks, slightly beaten
1 tsp. fresh lemon juice
1/16 tsps. salt
1/2 cup frozen extra creamy whipped topping, thawed
Crepe:
1 (28 oz.) can sliced peaches
6 (9-inch) ready-to-use crepes
or 3 medium peaches, sliced
Vanilla ice cream with caramel swirl
1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves, warmed
1/3 cup sliced almonds, toasted*

Steps:

  • MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
  • SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
  • TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

PEACH MELBA CREPES



Peach Melba Crepes image

This is a WOW worthy desert that can be made ahead with basic pantry ingredients and assembled at the last minute before serving.

Provided by JPsBarbie

Categories     Weeknight

Time 25m

Yield 18 crepes, 6 serving(s)

Number Of Ingredients 12

4 eggs
1 teaspoon salt
1/4 cup melted butter
1 cup flour
1 1/3 cups milk
1/4 teaspoon vanilla
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/2 cup seedless raspberry jam, warmed
15 ounces sliced peaches, drained and cubed
whipped cream

Steps:

  • Crepes:.
  • Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
  • Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
  • Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
  • Filling:.
  • Beat cream cheese, powdered sugar, and almond extract until smooth.
  • Assembly:.
  • For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.

Nutrition Facts : Calories 521.9, Fat 26.6, SaturatedFat 15.5, Cholesterol 210.5, Sodium 636.4, Carbohydrate 59.9, Fiber 1.9, Sugar 34.1, Protein 11.8

CHEF JOHN'S PEACH MELBA



Chef John's Peach Melba image

Peach Melba was created for Victorian era opera star Nellie Melba by the greatest chef of the time, Auguste Escoffier, who also named some thin, crispy toasts in her honor years later.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12

3 cups fresh or frozen raspberries
⅓ cup white sugar
1 tablespoon lemon juice
1 tablespoon water
⅛ teaspoon balsamic vinegar
2 cups white sugar
2 cups water
2 tablespoons lemon juice
1 vanilla bean, split lengthwise
3 peaches, halved and pitted
6 scoops vanilla ice cream
¼ cup sliced almonds

Steps:

  • Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
  • Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
  • Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
  • Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 96.5 g, Cholesterol 9.2 mg, Fat 4.6 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 21.3 mg, Sugar 90.7 g

PEACH MELBA



Peach Melba image

It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 7

2 cups water
1/2 cup sugar
3 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 medium peach, peeled and halved
2 tablespoons seedless raspberry jam
1/2 cup vanilla ice cream

Steps:

  • In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.

Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.

PEACH MELBA CREPES CAKE



Peach Melba Crepes Cake image

Found this on site for uses for pancake and waffle mixes. Peach Melba is such a delicious combo, coupled with crepes it is irresistible!

Provided by Nana Lee

Categories     Breakfast

Time 25m

Yield 8 8, 6-8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon almond extract
1/2 cup seedless raspberry jam
1 (15 1/4 ounce) can peach slices in heavy syrup, drained
1 (7 ounce) can whipped cream
2 eggs
1 cup milk
2 tablespoons vegetable oil
1 cup buttermilk pancake mix (just add water type)
nonstick cooking spray

Steps:

  • Quick Crepe Batter:
  • Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
  • Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
  • Spray a 10" non-stick skillet with the non-stick spray.
  • Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan, about 1/4 cup.
  • Quickly rotate the pan tilting to coat the surface.
  • Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
  • Turn out the crepe onto a plate; cover to keep warm if desired.
  • Repeat with remaining batter.
  • Filling:.
  • Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
  • Assembly:.
  • Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
  • Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
  • Bring to room temperature just before serving.
  • Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
  • Drizzle with raspberry jam.
  • Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.

Nutrition Facts : Calories 531.4, Fat 23.6, SaturatedFat 11.5, Cholesterol 127.6, Sodium 440.6, Carbohydrate 72, Fiber 2.5, Sugar 46.1, Protein 9.2

PEACH MELBA CREPES RECIPE



Peach Melba Crepes Recipe image

Provided by kmaugh

Number Of Ingredients 13

Crepe filling:
Batter
1 cup Hungry-Jack Pancake Mix-complete
2 Tbsp. vegetable oil
2 eggs
1 cup milk
1.2 cup seedless raspberry jam
8 crepes
1 pkg (8 oz) cream cheese
1 cup powdered sugar
1 tsp almond
1 tsp almond extract
1 cup (15 oz) sliced peaches in heavy syrup, drained

Steps:

  • Crepe Place eggs, milk, and oil in blender container, cover and process, pulsing several times. Add pancake mix and blend. Scrape down sides of container; blend until smooth. Coat 10" non-stick skillet with no-stick spray. Heat skillet over medium-high heat. Remove from heat and pour 3-4 Tbsp. crepe batter into center of pan, quickly rotating pan to coat the bottom surface. Cook until crepe edges appear dry and lightly browned. Carefully turn crepe over and briefly cook other side. Turn crepe out onto a plate; cover to keep warm. Repeat with remaining batter. Crepe Filling Beat cream cheese, powdered sugar and almond extract in small bowl until smooth. Divide filling among the 8 crepes, spreading evenly. Fold crepe in half and then in half again, forming triangles. Place two crepes on each plate. In small pitcher, microwave jam on HIGH for 45-60 seconds, stir until melted and smooth. Top crepes with drained peaches, drizzle with warm jam.

PEACH CREPES



Peach Crepes image

My mother-in-law passed this recipe on to me. The special ingredient, almond extract, gives it a distinctive, delicious flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 cup milk
4 large eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
2 tablespoons butter
1/2 teaspoon almond extract
Whipped cream and ground nutmeg, optional

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.

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