Peach crepes are an easy and elegant dessert. These days you can buy crepes in many grocery stores, but personally, we think the store-bought crepes are tough and bland, so we usually make our own. Because they freeze well and take up little space, they're a good candidate for making extra and then keeping in your freezer. These crepes are quite as good with frozen peaches, but in January the frozen variety can provide a welcome reminder of summer, and they're much better than the so-called "fresh" peaches sold in the supermarket - hard, flavorless things shipped in from Chile.
- 1 large fresh peach (peeled and chopped or the equivalent of frozen peaches)
- 2 tablespoons Amaretto
- 2 teaspoons sugar
- 1 teaspoon ground cardamom
- 3/4 cup flour (unbleached, all-purpose)
- 3/4 teaspoon salt
- 3 large eggs
- 1 1/3 cups whole milk
- 1 peach (peeled and sliced thinly)
- 1 tablespoon Amaretto
- 2 oz mascarpone (at room temperature)
Briefly whisk the flour and salt in a blender.
Blend in eggs, milk, and melted butter blend on high speed for 1 minute.
Scrape down sides and blend 30 seconds longer.
If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.
(At this point, the batter can be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with the recipe.)
Heat an 8-inch crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a small amount of melted butter, about 1/2 teaspoon.
Using a 1/4 cup measure, scoop out the batter and pour it into the skillet.
Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan.
Cook for about 1 1/2 minutes, then loosen the edges of the crepe with a very thin spatula.
Use the spatula to turn the crepe. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. (Note: The first one or two crepes probably won’t turn out well.)
Combine the chopped peach, Amaretto, sugar, and cardamom in a small saucepan over medium heat.
Cook, stirring, for 12 to 15 minutes - until peaches are mushy. Remove from the heat and cool allow 15 minutes.
Pour the mixture into the bowl of a food processor and purée.
Filling the Crêpes
Place mascarpone in a small bowl, add Amaretto beat until well-blended.
Place a spoonful of mascarpone in the center of each crêpe, add a few peach slices and fold into a square.
Set on a plate folded side down. Add another couple of peach slices, a small dollop of mascarpone, and spoon some coulis over the top.
This same recipe can be used to make strawberry, blueberry, plum, or nectarine crêpes.