{"id":6010,"date":"2011-07-28T23:58:35","date_gmt":"2011-07-29T05:58:35","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=6010"},"modified":"2019-04-29T23:00:17","modified_gmt":"2019-04-30T03:00:17","slug":"peach-crepes","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/peach-crepes\/","title":{"rendered":"Peach Crepes"},"content":{"rendered":"
\"Peach<\/a>

Peach Crepes (c)2011 LaDomestique.com<\/p><\/div>\n

Today I’ve got something nice for you! It’s a simple, straightforward recipe for Peach Crepes that’s perfect for the heat of summer. No fancy techniques. No turning on the oven. Just a fantastic way to enjoy a perfectly ripe peach. When I decided to make peach crepes my mind was full of ideas on how to prepare the peaches: roast them in the oven, poach them in sugar syrup, etc. Then I thought about how many of you are suffering through 100+ degree temps of summer. I thought of the lazy days of summer and decided that the perfectly ripe peaches need no embellishment. We are not even going to peel them! What do you think about that? Awesome.<\/p>\n

If you’ve never tried them, you should know that crepes are not a difficult thing to make. I don’t own a crepe pan, I own a nonstick skillet and it works just fine. Here I use a recipe from River Cottage Every Day<\/a> but Hugh Fearnley- Whittingstall also shares a recipe in the Guardian<\/a> that uses all purpose flour. I’ve made both versions and they are equally tasty.<\/p>\n

My husband grew up in Ireland where a crepe is known as a pancake. He has taught me that crepes should be paper thin and have a nicely browned color. Hugh Fearnley-Whittingstall writes that one mistake people make with crepes is too thick a batter. Another important factor is being patient so that the pan is nice and hot before you start cooking the crepes.<\/p>\n

You’ll notice this batter is not sweetened. Crepes can be too rich if both the batter and the filling are sweet. I love the balance of an unsweetened crepe and a sweet filling. In this preparation, balance is achieved with creamy mascarpone, ripe fruit, and acidity of balsamic vinegar. Basil adds a lovely herbal note. An ambitious eater may think they can eat more than one crepe, but these are quite filling. One crepe per person is plenty. Enjoy these crepes for breakfast, brunch, lunch, a snack or dessert.<\/p>\n

Have a lovely weekend!<\/p>\n

Peach Crepes with raspberries, basil, and balsamic vinegar<\/h4>\n
For the Crepes<\/h5>\n

2 cups white or whole-wheat pastry flour
\na pinch of sea salt
\n2 eggs, lightly beaten
\n2 cups whole milk
\na splash of cooking oil<\/p><\/blockquote>\n

For the Filling<\/h5>\n

mascarpone
\nvanilla infused sugar**
\n1 lemon
\n1 peach per person
\nraspberries
\nbasil leaves
\nbalsamic vinegar<\/p><\/blockquote>\n

Make the crepes. Begin by sifting the flour and salt into a bowl.<\/p>\n

\"Sifting<\/a>

Sifting The Flour For Peach Crepes (zoom)<\/p><\/div>\n

Create a well in the bottom of the bowl and pour the eggs into the well. Add 1\/4 cup of milk to the well and use a whisk to gradually incorporate the flour into the liquid. Add milk a little at a time as you whisk more of the flour into the well. Once all the flour has been combined with the liquid the resulting batter should be quite thin, like half -and-half. A thin batter is very important to making paper thin crepes. You can always add more flour or milk to amend the batter as needed. Cover the batter and allow it to rest 30 minutes in the fridge.<\/p>\n

\"Making<\/a><\/p>\n

Before cooking the crepes, prep the filling. I have not used quantities because you can simply choose how much fruit and mascarpone you need based on how many crepes you are making. Scoop some mascarpone into a bowl and stir in sugar to taste. Slice the peaches and toss with a splash of lemon juice to keep them from turning brown.<\/p>\n

Heat an 8 inch nonstick frying pan over medium heat. Add a little oil to lightly coat the pan and wipe out the excess. It’s important to give the pan plenty of time to heat up, but it shouldn’t be smoking hot. Retrieve the batter from the fridge and add a little milk if the consistency has thickened. Ladle 1\/4 cup batter into the pan and swirl the batter so it covers the entire bottom of the pan. The batter should be thin enough that it quickly glides around the pan. Cook the crepe for about one minute until it is lightly browned on the bottom, then flip it over and cook for one more minute. The first pancake is always a dud. Just toss it and keep going.<\/p>\n

Spread each crepe with sweet mascarpone and top with sliced peaches and raspberries. Garnish the crepes with basil leaves and a drizzle of balsamic vinegar.<\/p>\n

**vanilla sugar- Once I use a vanilla bean for baking I rinse it clean and stick it in the sugar jar. The sugar is infused with vanilla flavor. I find vanilla sugar is more interesting here than regular sugar for sweetening the mascarpone, but you can use plain granulated sugar if you like.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today I’ve got something nice for you! It’s a simple, straightforward recipe for Peach Crepes that’s perfect for the heat of summer. No fancy techniques. No turning on the oven. Just a fantastic way to enjoy a perfectly ripe peach. When I decided to make peach crepes my mind was full of ideas on how […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[9,177,92],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/6010"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6010"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/6010\/revisions"}],"predecessor-version":[{"id":19412,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/6010\/revisions\/19412"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6010"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}