PrintIngredients
Serves 2
4 Peaches
1 Vanilla Bean
5 Oz Raspberries
5 Oz Blueberries
8 Crepes*
1 Pinch Orange Zest
6 Oz Whipped Cream
3 Oz Brown Sugar
2 Oz Butter
Spring Water
Basic Crepes:
4 Eggs
1 Cup Flour
1/2 Cup Milk
1/2 Cup Water
1/2 tsp Salt
2 Tbs Butter, melted
Cooking Instructions
Cut the peaches into slices. Warm the butter with the brown sugar and a little spring water. Place the peaches in the pan and allow them to cook slowly. Scrape out the inside of the vanilla bean and add it to the peaches. Add in the raspberries and blueberries, allowing it to warm. Arrange the crepes on a cutting board. When the fruit mixture has stewed, spoon it into the crepe, folding it in ½ and then into ¼. Warm the fruit-filled crepe in a 200 degree oven for 5 minutes. Arrange on the plate and finish with a fresh whipped cream rosette.
Basic Crepes:
Makes 12-14 Crepes
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
