Peach Crepes Recipe: Light and Lovely Breakfast Fare or Dessert
An easy and elegant dessert, these peach crepes can be prepared with fresh or frozen peaches.
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Instructions
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Whisk flour and salt in a blender.
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Add eggs, milk, and melted butter; blend on high for 1 minute.
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Scrape sides, then blend for 30 seconds.
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Strain lumpy batter through a sieve, then cover and let rest at room temperature for at least one hour.
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Heat an 8-inch crepe pan or skillet over medium-high heat until water sizzles; brush with 1/2 teaspoon melted butter.
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Pour 1/4 cup batter into the skillet, then tilt and swirl the pan to coat the bottom evenly.
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Cook for 1 1/2 minutes, then loosen edges with a spatula.
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Flip and cook until lightly golden (less than a minute).
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Slide onto a plate, cover with waxed paper, and repeat with remaining batter.
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Combine chopped peach, Amaretto, sugar, and cardamom in a small saucepan over medium heat.
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Cook, stirring, for 12-15 minutes until peaches are mushy. Remove from heat and cool for 15 minutes.
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Purée the mixture in a food processor.
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Beat mascarpone with Amaretto until well-blended.
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Place a spoonful of mascarpone and a few peach slices in the center of each crepe, then fold into a square.
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Arrange crepes on a plate. Garnish with additional peach slices, a dollop of mascarpone, and a spoon of coulis.