Nectarine Crepes
From hopscotch 14 years agoIngredients
- Dessert Crepes: shopping list
- 2 large eggs shopping list
- 3/4 cup milk (2% is okay) shopping list
- 2 tablespoons melted butter shopping list
- 1/2 cup all-purpose flour shopping list
- 2 tablespoons granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon vanilla extract or a few teaspoons brandy shopping list
- . shopping list
- Poached Nectarines: shopping list
- 4 to 6 medium nectarines, peeled, pitted, thinly sliced shopping list
- 1 can (12 ounces) peach nectar shopping list
- 1/2 cup water shopping list
- 3 tablespoons brandy or peach schnapps shopping list
- Zest of 1 orange shopping list
- 1/2 vanilla bean, split shopping list
- Pinch cinnamon shopping list
- . shopping list
- Sauce: shopping list
- Poaching liquid shopping list
- 1 cup brown sugar shopping list
- 1/3 cup heavy cream shopping list
- Preparation: shopping list
How to make it
- Crepes:
- In a blender or with a whisk, combine the eggs and milk until blended. Add the melted butter, flour, sugar, salt, and flavoring; blend or whisk until smooth. Cover and refrigerate for 1 hour or overnight. This makes enough batter for 4 to 6 crepes, depending on the size. To cook, heat a small amount of butter in a crepe pan over medium heat. When the pan is very hot add about 1/4 cup of the batter. Depending on the size of the pan, the batter should coat the bottom of the pan. Cook until the edges are just beginning to brown and look dry, and bubbles are showing all over. Turn carefully and cook the other side for just a few seconds. Turn out onto a plate. Repeat with remaining batter. If not using the crepes right away, separate with squares of waxed paper.
- Combine sliced nectarines or peaches, peach nectar, water, brandy, orange zest, vanilla bean, and cinnamon in a medium saucepan; heat over medium heat to a simmer. Cover and reduce heat to low; continue to cook for 5 to 7 minutes, or until nectarines slices are tender. With a slotted spoon, remove nectarines to a bowl; discard pieces of vanilla.
- To the saucepan, add 1 cup brown sugar. Bring to a boil; reduce heat to medium and continue to boil until reduced to about 1 1/2 cups, about 10 to 15 minutes. Let syrup cool slightly then stir in the heavy cream. Use the syrup warm or room temperature. Makes about 1 3/4 cups of brandied peach sauce.
- Put several slices of the poached nectarines on a dessert crepe; fold over or roll up, as desired. Drizzle with a little of the sauce, sprinkle with powdered sugar, and garnish with fresh blueberries or other berries or mint leaves.
- Serves 4 to 6, depending on the size of the crepes.
People Who Like This Dish 3
- choclytcandy Dallas, Dallas
- jeffsgirl Medford, OR
- hopscotch CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments