Crêpes With Flambéed Peaches Recipes

SIMPLE CREPE RECIPE WITH PEACHES AND CREAM

Steps:

• 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 small 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.
• To serve, spread some of the cream over a crepe, then fold in half twice. Top with the peaches. I like this best when the peaches are warm, but it's also good when the peaches are cold.

SWEET PEACH CREPE FILLING

Steps:

• Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
• Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
• Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
• While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
• Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

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.

ORIGINAL FRENCH CRêPES SUZETTE

Steps:

• Gather the ingredients.
• In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
• Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
• Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
• Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
• Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
• Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
• In a large skillet set over medium heat, melt half of the butter until it foams.
• Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
• Carefully add half of the orange liqueur. The mixture will ignite.
• When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
• Fold the crêpes into quarters or roll them up.
• Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
• For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
• Enjoy.

CREPES

Steps:

• In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
• Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

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.

STRAWBERRY CREPES FLAMBE

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

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

CRêPES WITH FLAMBéED PEACHES

Steps:

• Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
• Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
• Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.

CREPE WITH FRUIT FLAMBE FILLING

Steps:

• Crepes:.
• Sift dry ingredients into a bowl.
• Mix together wet ingredients.
• After making a well in the dry ingredients, pour wet ingredients into the well and gradually incorporate ensureinga smooth batter.
• Allow to rest for 30 minutes.
• When rested process as for crapes.
• Fruit Flambe filling:.
• Melt the butter and sugar in a saucepan. Add the juices and cook for 1-2 min until boil.
• Add the fruit of your choice and gently toss it in the juices. add brandy and grand manier, cook further 30 sec to evaporate the alcohol.
• put fruit flambe on the crape and fold. serve with scoop of ice cream.