To make these delicious crepes you need three simple recipes; marinated peaches, crepe batter and Chantilly cream; better known as whipping cream.
2 to 3 large sized ripe peaches blanched
½ tsp cinnamon
Pinch of nutmeg
Splash or two of cognac or brandy
Optional: Depending on the sugar content of peaches; add a tablespoon or two of granulated white sugar
Blanch peaches for a minute in boiling hot water and immediately put in a water bath to stop the cooking process.
Remove skin and pit and slice or chop peaches to desired size.
Add cinnamon, pinch of nutmeg and a couple of splashes of cognac or brandy. Mix well. Cover and let marinade for 24 hours.
1 cup whipping cream
1 to 2 tbsp granulated sugar
½ tsp pure vanilla extract
Combine all ingredients into a deep bowl or electric mixer and mix at high speed until firm; don’t over mix as it could start to separate on you. A quick easy test is to hold the bowl sideways or over your head and if it starts to slide it needs more mixing. You can put a dollop on your plate or get fancy and put it in a piping bag and get creative in your presentation.
1 cup of flour
½ cup milk
1 tbsp baking powder
¼ tsp salt
2 tbsp melted butter
Combine all ingredients into a bowl and mix well insuring to remove any lumps. It should be very runny and easy to pour.
Crepes are delicious and take literally seconds to make so you have to work fast! Heat a frying pan or crepe pan over medium heat; you can season the pan with some non-stick spray. Pour a ladle of mix into the frying pan and quickly rotating and turning until all the batter spreads evenly in a circle (this could take some practice). Once the edges start to brown and curl up ever so slightly you can use a spatula to lift and turn or simply flip the pan giving it enough height for a perfect flip. If you don’t want crepes on the floor simply use your fingers to turn. Each side fully cooked takes less than a minute.
The beauty of crepes is that you can make them in batches ahead of time and freeze them; they thaw in minutes. Simply use parchment paper or wax paper between the layers and store in an airtight container or zip lock bags for a few days in the fridge or up to two weeks in the deep freeze.
Spoon marinated peaches on half of the crepe. Fold over and spoon more peaches on a quarter of the crepe and fold over so you have a quarter of a circle.
Plate the crepes; top with more marinated peaches and juice and decorate with Chantilly cream or ice cream.