Peaches and Cream Crepes
Peaches and Cream Crepes
I was invited to a party and wanted to bring something. Since I had fresh peaches I knew they would be part of the dish. I decided to use them in crepes. I wanted the crepes to be assembled ahead of time. It was a wine tasting- so I didn’t want to rely on my motor skills once the wine-tasting began. Just kidding. I did not want them to get soggy, but I didn’t want to try to assemble them at the party. That is part of the reason I used the cream cheese. By spreading a thin layer of cream cheese over each crepe first, it helped to keep them from getting soggy. I made them several hours before I needed them and they held up just fine. I added a little strawberry jam for color, flavor and just a bit more sweetness. I could see making the crepes without the jam the next time, and them still being just fine. We used them as a dessert, but these crepes would be a great breakfast or brunch dish, too.
Peaches and Cream Crepes
1 recipe basic crepes- recipe follows
2-3 peaches, pitted and sliced thin
¼ c. sugar
1 t. vanilla
1 t. cinnamon
8 oz. cream cheese, softened
¼ c. powdered sugar
Strawberry jam, optional
Make a batch of basic crepes and set aside until ready to use. Place sliced peaches in a bowl with sugar, vanilla and cinnamon and stir until sugar is dissolved. Best to do this at least a couple of hours before you want to use them. This softens the peaches and allows juices to come out of the peaches. You need the juices for the cream cheese. You can do this the day before, then just finish the cream cheese and assemble.
Place cream cheese in a bowl and start beating with an electric mixer. Drain juices off the peaches and add the juice to the cream cheese. Add the powdered sugar, too. Beat until cream cheese is fluffy.
To assemble the crepes: Place a crepe on work surface. Spread with some of the cream cheese. Along one side of the crepe place a small amount of strawberry jam, like a stripe. Place several slices of peach in a row, on top of the strawberry jam. Starting on the side of the crepe with the peaches gently roll up the crepe. Repeat with remaining ingredients. You will have 12. Serve as is, or you can top with powdered sugar, peach slices, warm jam, whipped or caramel sauce.
Basic Crepes
3/4 c. flour
1/8 t. salt
3 eggs, beaten
2 T. melted butter
3/4 c. milk, approximately
Butter or oil for pan
Beat together flour, salt and eggs until smooth. Stir in melted butter and then stir in milk until batter consistency is that of cream. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 12.
Crepes can be filled ahead or guests can fill their own. Fillings can be served warm and cold, and can be used as a main dish or a dessert.
Crepes with a vanilla caramel drizzle
I made a light caramel sauce for the crepes. It would help if I had measured more carefully. I just put 1/4 cup of water in a small saucepan with a cup of sugar. Boiled it all together for about 3 minutes. Removed from the heat and added a teaspoon of vanilla, 3-4 tablespoons of butter and a splash of half and half. Stirred until smooth, then added some salt, for extra flavor.
