Thursday, June 27, 2013

Crepes with Vanilla, Peaches and Cream

Photo Credit: cookingclassy

    • 1 ¼ cups milk
    • 1 cup all-purpose flour
    • 2 large eggs
    • 3 Tbsp salted butter, melted, plus more for pan
    • 1 Tbsp vanilla bean paste or seeds of 1 vanilla bean + 1 tsp sugar
    • ⅛ tsp salt
    • 12 oz. cream cheese
    • 1 cup heavy cream
    • ½ cup powdered sugar, plus more for dusting
    • ¾ tsp vanilla extract
    • 5 medium peaches, sliced
    • 3 ½ tsp lemon juice
    • 3 ½ tsp granulated sugar

    1. In a blender combine milk, flour, eggs, butter, vanilla bean paste and salt and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.
    2. Meanwhile, prepare cream filling and peach filling. To prepare cream filling, pour heavy cream in a mixing bowl, and using and electric hand mixer set on high speed, whip until stiff peaks form. In a separate mixing bowl, whip cream cheese on medium speed until smooth and fluffy, about 3 minutes then blend in powdered sugar followed by vanilla. Gently fold whipped cream into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until ready to assemble crepes.
    3. To prepare peach filling, place sliced peaches in a mixing bowl along with lemon juice and sugar and gently toss to evenly coat. Let rest until ready to assemble crepes.
    4. To prepare crepes, heat an 8-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you'll likely just end up with a mess). Once pan is hot, coat lightly with butter (I just ran the end of a stick of butter along the pan - just the bottom of pan and lower third of the rim) and pour about 3 Tbsp batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer (it should go slightly up along the rim of the pan as well. Another note, don't try and measure out 3 tbsp separately to pour into the pan, just use a 1/4 cup dry measuring cup and fill it three fourths of the way full). Cook crepe about 25 - 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming to hot and crepes are cooking to quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.
    5. To assemble crepes, fill each crepe with peach filling, wrap, and top with cream topping and dust with powdered sugar.

    Note: recipe for 12 crepes

    Original Recipe: cookingclassy Related Posts Plugin for WordPress, Blogger...


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