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
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
This Recipe for Peach Crepes is one of thousands in the Recipes-to-go Fruit Cookbook.
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
If you enjoy this Peach Crepes Recipe - you should enjoy the recipe collections you can find on the websites below:
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This is a recipe for Peach Crepes from the recipe cookbook of Recipes-to-go (Fruit)
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Food Tip |
Herb Tip |
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
Peach Crepes Recipe brought to you by Recipes To-Go