Monday, August 24

Peach Crepes

Peach season has arrived. Even if you don't live in Georgia, you can find fresh, ripe peaches this time of year at a very reasonable price. The question is, once you have the bushel basket on your counter, what are you going to do with all of them?

I had a few about ready to go the other morning and I decided they'd make a yummy crepe filling. My daughter enjoyed them so much, she ate four, then asked for more! Adam ate his for dessert that night after dinner.

2 eggs
¾ c milk
½ c water
1 c flour
3 T oil

4 ripe peaches, pitted, peeled, and sliced
1/3 c brown sugar
¼ c water
1 t cinnamon
½ t nutmeg
  1. Beat all crepe ingredients together until thoroughly blended.
  2. Let stand 10 minutes or while preparing the filling.
  3. Combine filling ingredients in a saucepan and bring to a boil over medium heat.
  4. Simmer, stirring occasionally until syrup has thickened enough to leave a trail when scraping a spoon across the bottom of the pan.
  5. Pour by generous 1/8 cupful (2 T) into a small frying pan.
  6. Tip pan to spread batter to the edges.
  7. Cook on first side until no liquid is left on top.
  8. Lift pan, allowing crepe to slide halfway out; flip crepe over.
  9. Cook another 30 seconds.
  10. Divide filling among crepes, roll, and serve warm.

Nutrition Facts
Serving Size 3 filled crepes (289 g)
Serving per Recipe 4½
Amount per Serving
Calories 289 Calories from Fat 115

% DV
Total Fat 13.0g
Saturated Fat 2.5g
Monounsaturated Fat 8.0g
Polyunsaturated Fat 1.5g
Cholesterol 111mg
Sodium 48mg
Total Carbohydrates 36.5g
Dietary Fiber 3.2g
Sugars 13.5g
Protein 8.5g


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