Posted at: 05/31/2012 6:52 PM | Updated at: 09/17/2013 8:22 PM
Peach Melba Crepes topped with Sweetened Sour Cream
Homemade Crepe Recipe
3 tblsp - butter
¾ cup - flour - sifted
¼ tsp - salt
1 cup – milk
1. Melt butter in a skillet
2. Combine flour and salt in a bowl
3. Add eggs, milk and melted butter to dry ingredients. Skillet will be used to make crepes.
4. Mix butter until combined with a wire wisk. Let batter sit for 20 minutes to let bubbles escape.
5. Heat skillet over medium heat.
6. Pour 2 tablespoons batter in non-stick skillet. Immediately rotate pan to spread batter over the bottom of the pan before it has a chance to set.
7. Cook until light brown and turn crepe to brown other side.
8. Remove crepe from pan with spatula.
9. Continue process adding more butter as needed so crepes do not stick.
10. Layer crepes between wax paper.
Crepes may be made ahead, wrapped and refrigerated overnight. They can be frozen for longer storage. To freeze, stack in between sheets of wax paper and wrap in aluminum foil. Remove as needed.
4 fresh peaches
3 cups of water
1 cup of orange juice or sweet white wine
1 cup of brown sugar
1 vanilla bean
1. Bring 3 cups of water and brown sugar to a boil in a medium saucepan until all sugar is dissolved. Slice vanilla bean and scrape out pods in center with knife and drop in water.
2. Add peaches and poach for 15 minutes.
3. Remove from liquid and vanilla bean and return liquid to a slow boil to reduce and thicken for about 10 minutes. Be careful to not let it over-boil.
4. Remove skin from the peaches and remove pit. Slice peaches and return to reduced liquid/syrup.
1 bag frozen raspberries – thawed
¼ cup water
¼ cup sugar
1. Mix all ingredients in a food processor or blender until smooth.
2. To remove seeds, strain through cheesecloth.
Sweetened Sour Cream:
1. 1 cup sour cream
2. 1 tablespoon sugar
3. ¼ tsp almond extract
1. Take a crepe and spoon some of the peach mixture into center.
2. Roll crepe and place seam side down.
3. Drizzle with melba sauce and dollop with sour cream.