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.
PEACH CREPES WITH CARAMEL SAUCE
Homemade Crepes filled with Fresh peaches sauteed in caramel sauce
Provided by Jeanine
Categories Breakfast
Number Of Ingredients 10
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.
SWEET PEACH CREPE FILLING
Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.
Provided by Brian Muir
Categories Desserts Fillings Fruit Fillings
Time 12h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 23.4 g, Cholesterol 11.8 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 56 mg, Sugar 19.9 g
SIMPLE CREPE RECIPE WITH PEACHES AND CREAM
Crepes are a piece of cake with this Simple Crepe Recipe with Peaches and Cream! Homemade crepes are filled with a cream cheese mixture and topped with fresh sautéed peaches for a delicious dessert or decadent breakfast.
Provided by Deborah Harroun
Categories Breakfast
Time 1h10m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 2 crepes plus filling and topping, Calories 820 calories, Sugar 63 g, Sodium 452 mg, Fat 41 g, SaturatedFat 24 g, UnsaturatedFat 13 g, TransFat 0 g, Carbohydrate 104 g, Fiber 4 g, Protein 13 g, Cholesterol 227 mg
HOMEMADE PEACH PIE FILLING
This delicious Peach Pie Filling will really make your homemade pie shine. Syrupy, sweet, and spiced, this is the perfect dessert for summer.
Provided by Dina
Categories condiments
Time 20m
Number Of Ingredients 8
Steps:
- In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
- Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
- Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That's totally optional.
- Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
- Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
- If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.
Nutrition Facts : Calories 120 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
FRESH PEACH CREPES FILLING
A nice filling that makes use of fresh peaches when they are in season. This will fill approximately 8 crepes.
Provided by Steve P.
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat the cheese, vanilla and sugar until smooth; add the vanilla and mix together.
- Spread about 3 tablespoons of the mixture over the entire surface of each crepe.
- Peel and slice the peaches; reserve a few slices to garnish each crepe.
- Place peaches down the center of each crepe; dot with butter.
- Sprinkle with 1 tablespoon brown sugar.
- Roll up each crepe and place in a 13x9x2 baking dish; bake 8-10 minutes at 325ºF and top with the following topping: Combine the whipping cream and powdered sugar and beat until stiff peaks form.
- Place the heated crepes on the serving dish and top with the whipped cream; garnish with the reserved peach slices and serve immediately.
Nutrition Facts : Calories 559.2, Fat 42.6, SaturatedFat 26.6, Cholesterol 133.6, Sodium 266.3, Carbohydrate 41.6, Fiber 1.8, Sugar 37.8, Protein 6.1
FRESH WILD BLUEBERRY AND PEACH CREPES
Use your favourite crepe recipe to prepare this dish. There are many recipes on Zaar. The filling is delicious!! Source: Internet by Chef Sean Laceby, Blomidon Inn
Provided by Elly in Canada
Categories Breakfast
Time 10m
Yield 4-5 cups of filling, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together brown sugar & sour cream.
- Fold in fresh blueberries & peaches. Set aside.
- Place your prepared crepe on a serving plate.
- Spoon the fruit mixture in the middle of a crepe. Fold in both sides.
- Garnish generously with whipped cream along the crepe, and add the blue pansy flower and a sprinkling of wild blueberries.
- Serve and enjoy!
Nutrition Facts : Calories 398, Fat 18.4, SaturatedFat 11.3, Cholesterol 38, Sodium 62.5, Carbohydrate 58.4, Fiber 2.4, Sugar 50.6, Protein 3.6
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.
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- Combine the crepe ingredients in a bowl (eggs through salt) and whisk thoroughly to mix, making sure there are no lumps in the batter (will take a full minute or so!). Set aside and let rest for approximately 1/2 hour.
- Melt the butter in a skillet over medium heat. When almost melted add the brown sugar, cinnamon, nutmeg and pinch of salt. Stir until the sugar is almost melted, then add the peaches and/or nectarines. If the sauce is too thick add a tablespoon or two of water to desired consistency. Stir in vanilla.
- Heat a small non stick skillet over medium heat and spray with cooking spray. Using a small ladle, pour 3-4 tablespoons of the batter into the hot pan. Tilt the pan so that the batter spreads a thin layer evenly over the bottom. Cook for 30 seconds to 1 minute per side, then carefully flip the crepe and cook for another 30 seconds to one minute.
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