Red Velvet Crepes With Peach And Cinnamon FillingFrom rachpj 1 year ago
- crepe Batter: shopping list
- 1 Cup flour (I use a cake flour but you can use regular) shopping list
- 1 cup of whole milk, ( I use a 50/50 combo of milk and half n half) shopping list
- 1/2 cup buttermilk shopping list
- 2 eggs shopping list
- 2 tablespoons unsweetened cocoa powder shopping list
- 2 tablespoons bakers sugar, (or use regular but grind it in a blender first) shopping list
- pinch of salt shopping list
- red food coloring shopping list
- Filling: shopping list
- 1 can of peaches in natural juices, or use 4 fresh ones,( I use peaches that were home canned, but store bought is okay) shopping list
- 1 tablespoon of cinnamon shopping list
- 1 teaspoon of brown sugar shopping list
- pinch of freshly minced orange zest shopping list
- Topping: shopping list
- 1 cup of heavy whipping cream shopping list
- 1 fresh pear, thinly sliced shopping list
- 4 teaspoons apricot preserves shopping list
How to make it
- In a bowl combine all dry ingredients, then make a well in the center, add eggs and the buttermilk and whisk until thoroughly combined, next add the milk and whisk again until frothy and smooth. The batter should slightly coat the back of spoon. Next add your red food coloring until you reach the desired color.
- Heat a crepe pan, or if you don't have one you can use a small non stick egg pan over medium high heat, lightly grease the bottom of the pan, and when just hot enough add 1/4 cup of the batter and spread quickly along the bottom of the pan just coating the bottom, you HAVE to be quick with this process or you will end up with some weird looking crepes! It takes only about a minute to cook the crepe, then flip it and cook for a few seconds and remove from heat.
- After your crepes are done you can do your filling. Add to a pot the peaches, if using fresh add a tablespoon of water or orange juice to them to help break them down. dice the peaches and cook until heated through, add the cinnamon and the brown sugar.
- For the topping, put the cream in a bowl and beat with a mixer at high speed until stiff peaks form,
- for plating, take a crepe, spoon some of the peach mixture in it, roll it up and place on a plate, top with some whipped cream, a dollop of the apricot preserves and garnish with the fresh pears. Viola you have an elegant yet super simple brunch!
The Cookrachpj Dallas, OR
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