Saturday, September 14, 2013

peach crepes.

I am obsessed with these crepes.  And really that's all I have to say about this recipe.  

Crepes are the ideal lazy Saturday breakfast because sometimes breakfast should be special, something beyond the standard eggs over easy and toast.  

To note, crepe cooking/flipping is an art as I discovered as I tried unsuccessfully to make perfectly thin un-ripped crepes.  Regardless of your success level, you can arrange them on the plate in an artful fashion that disguises your mistakes (as I did with mine).  These crepes are filling and satisfying due to the addition of almond flour. This is an ingredient I've loved using as of late since the nutty taste pairs beautifully with late summer stone fruits.  Now is the time to make these before stone fruit produce is gone.  

Peach Crepes
Crepe recipe from How to Cook Everything by Mark Bittman 

Crepe batter is best when it is allowed to sit overnight in the fridge.  If you do that, breakfast cooking is absurdly easy.  

Serves 2 ( I got about 6 crepes so 3 for each!)

For the peaches

2 peaches, halved, pitted, and sliced thin
2 teaspoons butter
1/4 teaspoon cinnamon 
1 tablespoon sugar

For the crepes

1/4 cup all-purpose flour
1/4 cup almond flour
Pinch of salt
2 teaspoons sugar
3/4 cups milk or almond milk
1 egg
1 tablespoon butter, melted and cooled
Powdered sugar for dusting

Cook the peaches: In a non-stick skillet over medium heat, melt the butter.  When the butter is melted, add the peaches to the pan along with the cinnamon and sugar.  Stir the peaches around so everyone in the skillet gets coated with the butter/sugar mixture.  Cook the peaches until they begin to release their juices and then the jucices begin to thicken, about 5 minutes.  Remove the peaches from the pan and set aside.  

Rinse the skillet in order to make the crepes.  

Prepare the crepes: Whisk together all the ingredients except the unmelted butter until smooth; you can do this in a blender.  If the mixture isn't quite pourable add a little more milk.  If time allows, let the batter rest in the fridge for at least an hour, and up to 24 hours.  

Cook the crepes: Put your non-stick  skillet over medium heat and wait a couple of minutes; add a small pat of butter.  Stir the batter with a large spoon or ladle; add a couple of tablespoons of the batter to the skillet.  Swirl it around so that it forms a thin layer on the bottom of the pan, then pour the excess batter back into that which remains.  

When the top of the crepe is dry, after about a minute, turn and cook the other side for 15 - 30 seconds.  (The crepe should brown only very slightly and not be crisp.)  Bear in mind the first crepe is always the worst looking. Consider it the one to taste test!

Repeat the process, adding butter to the pan and adjusting the heat as necessary.  

Asembling the crepes: Place a couple of wedges of peach and juices in the center of each crepe, and then fold the bottom of the crepe up over the filling.  Fold in the sides, and the fold the top down (like a present).  Repeat with remaining crepes. Pour any remaining peach wedges and juices over the top of the crepes. 

Serve immediately with a dusting of powdered sugar.  

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