Peach crepes are an easy and elegant dessert. These days you can buy crepes in many grocery stores, but personally, I think the store-bought crepes are tough and bland, so I usually make my 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.
Edited by Joy Nordenstrom, Romantic Meals' Expert
- 1 large fresh peach (peeled and chopped or the equivalent of frozen peaches)
- 2 tablespoons Amaretto
- 2 teaspoons sugar
- 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 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.