Peach Crepes Recipes

SWEET PEACH CREPE FILLING

Steps:

• Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
• Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
• Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
• While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
• Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

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.

FRESH PEACH CREPES FILLING

Steps:

• Beat the cheese, vanilla and sugar until smooth; add the vanilla and mix together.
• Spread about 3 tablespoons of the mixture over the entire surface of each crepe.
• Peel and slice the peaches; reserve a few slices to garnish each crepe.
• Place peaches down the center of each crepe; dot with butter.
• Sprinkle with 1 tablespoon brown sugar.
• Roll up each crepe and place in a 13x9x2 baking dish; bake 8-10 minutes at 325ºF and top with the following topping: Combine the whipping cream and powdered sugar and beat until stiff peaks form.
• Place the heated crepes on the serving dish and top with the whipped cream; garnish with the reserved peach slices and serve immediately.

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

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.

PEACHES FOSTER

Steps:

• In a large skillet, melt butter over medium heat.
• Add sugar, cinnamon and nutmeg, stir and cook 1 minute.
• Remove pan from heat, pour in rum and schnapps and ignite.
• Place back on burner over medium high heat until flames die out.
• Add peach slices, toss gently and cook 1 minute.
• Remove from heat and let cool 5 minutes.
• In the meantime, scoop ice cream into 4 bowls then spoon peaches and sauce over top.