This has taken some effort but I finally learned to make crepes. I think my whole life just tried to make them three times (this is the third) because I never really fell in love with crepes. I've only ever eaten them several times because I always choose pancakes or french toast or some other breakfast dish from crepes. The crepes never seem to be quite filling. I began to realize that I was wrong, the crepes could fill - if you fill it up properly. I've also learned some basic tips in achieving good crepes, like, making dough with the right consistency, letting the dough stop so the bubbles subside, using a good sticky pot (you definitely do not need a pot crepe to make crepes, just one non fried pan - a nice 8 inch stick), works with a hot pot, and actually spins around and slightly tilts the pot immediately after or even while pouring the dough to get a flat thickness. I also like to use slides, toss and flip (in air method) as shown on flipping with spatula, less folded and stretched.
Crepes are so versatile so definitely try these recipes at least once, but when you have different fruits on hand you can use that to fill. You can also use other classics, such as Nutella or a sweet ricotta. For this recipe, if you do not have vanilla beans or pasta you simply use vanilla extract. But I sell vanilla beans!
Is this dessert or a sumptuous breakfast? I'll let you be the judge for that. Enjoy!
Ingredients :Produce5 Peaches, medium
Refrigerated2 Eggs, large
Condiments3 1/2 tsp Lemon juice
Baking & Spices1 cup All-purpose flour3 1/2 tsp Granulated sugar1/2 cup Powdered sugar1/8 tsp Salt1 tbsp Vanilla bean paste or seeds of 1 vanilla bean3/4 tsp Vanilla extract
Dairy3 tbsp Butter, salted12 oz Cream cheese1 cup Heavy cream1 1/4 cups Milk
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Instructions :
- In blend mix the milk, wheat flour, eggs, butter, vanilla bean paste and salt and pulse mix until well blended, about 10 seconds. Mix the mixture into an airtight container and cool for 1 hour.
- Meanwhile, prepare cream filling and peach filling. To prepare cream filling, pour cream in a mixing bowl, and use and electric hand mixer at high speed, whip up a rigid crest shape. In a separate mixing bowl, whip cream cheese at medium speed until smooth and fluffy, about 3 minutes and then blend with powdered sugar followed by vanilla. Slowly fold the whipped cream into a cream cheese mixture. Cover the bowl with plastic wrap and chill until ready to assemble the crepes.
- To prepare the peach, attach the peach slices to the mixing bowl together with lemon juice and sugar and slowly coat the coat evenly. Leave until ready to assemble crepes.
- To prepare the crepes, heat the 8-inch pan over medium-high heat (be sure to use a pot that has a good non-stick coating or you might end up in a mess). After the pan is hot, light it with butter (I just run the butter end along the skillet - just the bottom of the skillet and the bottom third of the rim) and pour about 3 tablespoons of dough into the pan and immediately turn on the skillet. circular motion while slightly tilted to allow the dough to coat the bottom of the pan entirely in a thin layer (preferably slightly up along the edges of the pan as well.Another note, do not try to measure 3 tbsp separately for pouring into the pan, just use a cup of measuring cup 1/4 cup and fill three quarters full). Cook for about 25 - 40 seconds until the top of the crepe looks dry and the edges are a bit golden. Turn and cook on the opposite side until gold is 10-20 seconds longer (if you find the pot is hot and the crepes are cooking fast, subtract fewer burners as needed). Repeat this process with the remaining dough, butter pan before cooking any crepe. Beat the crepes cooked on a plate or a pan.
- To assemble crepes, fill each crepe with peach filling, wrap, and top with cream topping and dust with powdered sugar.