PEACHES AND CREAM BLINTZ/ CREPES
I make these using a crepe recipe I just make them a little thicker.
Provided by Samantha Orso
Categories Fruit Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- 1. in a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter beat until smooth.
- 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle/pan, using approx. 1/4 cup for each crepe( a little more for blintz). Tilt the pan with a circular motion so that the batter coats the surfae evenly.
- 3. Cook the crepe for about 2 minutes, until the bottom is lightly brown. Loosen with a spatula, turn and cook the other side.
- 4. Once crepe is cooked immediately place on a large plate and fill with frosting and peach slices. Fold burrito style and serve. May garnish with powdered sugar.
PEACH CREPES
Steps:
- In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.
Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 124mg cholesterol, Sodium 88mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
PEACHES AND CREAM CREPES
Steps:
- In bowl combine peaches, sugar and a squirt of lemon. Toss to combine. Spread sour cream over crepe. Top with peaches. Fold into quarters and serve.
CRêPES WITH FLAMBéED PEACHES
This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn't anything above the skillet. Let the flame completely die out before pouring over the crepes.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 crêpes
Number Of Ingredients 6
Steps:
- Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
- Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
- Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.
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