Peach Crepes Recipe

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Peach Crepes Ingredients

FOR THE CREPES

1/2 cup all-purpose flour
1 egg, lg
3 tbsp amaretto-flavored nondairy creamer
1/8 tsp ground nutmeg
1 tsp pure vanilla extract
1 light vegetable oil cooking
1 spray

FOR THE FILLING

2 cup fresh orange juice
2 tbsp orange liqueur
8 peaches, peeled and thinly sliced
1 tsp honey
1 tsp ground cinnamon
1 tsp orange zest

A Recipe for
Peach Crepes

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This Recipe for Peach Crepes is one of thousands in the Recipes-to-go Fruit Cookbook.

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This is a recipe for Peach Crepes from the recipe cookbook of Recipes-to-go (Fruit)

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Peach Crepes recipe - a tasty recipe for you to add to your collection!
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Peach Crepes

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Peach Crepes Directions

Put the flour into a mixing bowl. Make a well in the center of the
flour and add the egg. While whisking, pour in the nondairy creamer
and then the skim milk. Continue to whisk until the batter is smooth
and free of lumps, then whisk in the nutmeg and vanilla. Cover the
batter and set it aside for 30 minutes. Prehead an 8-inch nonstick
crepe pan or a small, heavy nonstick frying pan for about 1 minute
over medium-high heat. Spray it twice with the vegetable oil. Spoon
just enough batter into the pan to form a thin layer over the bottom,
about 3 tablespoons, and tilt the pan to spread the batter evenly.
Cook the crepe for 1 to 2 minutes, just until the edge is firm and
begins to separate from the bottom. Flip the crepe with a spatula and
cook for 1 to 2 minutes more on the other side, until golden brown.
Remove the crepe to a sheet of waxed paper. Continue the process,
stacking the cooked crepes on the waxed paper, until 8 crepes have
been made. For the filling, combine the orange juice, liqueur,
peaches and honey in a medium frying pan. Cook for about 10 minutes,
until the liquid turns thick and syrupy. To assemble, lay a crepe on
an individual serving plate. Mound 1/3 cup of the peach slices on the
bottom half of each and flip the top half over. Spoon a tablespoon of
the peach syrup over each and dust with cinnamon and orange zest.

Serves: 8

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