Peach and Vanilla Crêpes With Fresh Raspberry and Blueberry Sauce

Peach and Vanilla Crêpes With Fresh Raspberry and Blueberry Sauce
Peach and Vanilla Crêpes With Fresh Raspberry and Blueberry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Basic Crêpe Recipe

  • Ingredients:

  • 2

    cups all-purpose flour

  • 4

    eggs

  • 1

    cup milk

  • 1

    cup water

  • 1/2

    teaspoon salt

  • 4

    tablespoons butter, melted

  • Peach and Vanilla Crêpes With Fresh Raspberry and Blueberry Sauce

  • Ingredients:

  • 3

    tablespoons butter

  • 3

    tablespoons brown sugar

  • 3/4

    cup spring water

  • 1

    vanilla bean, split with seeds scraped

  • 4

    peaches, sliced

  • 1

    orange, zested

  • 8

    crêpes

  • 1

    cup fresh blueberries

  • 1

    tablespoon white sugar

  • 1

    cup fresh raspberries

  • 1 1/2

    cup cream, whipped

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Warm the butter, brown sugar, 1/4 cup of the spring water and the inside of the vanilla bean in a skillet on medium-high heat. Add the peaches and orange zest, cooking slowly until soft. Spread the peach mixture evenly onto the crêpes and roll them. Warm the crêpes in a 200º oven for five minutes. Cook the blueberries in the remaining spring water over medium heat for about a minute or until the berries become soft. Gently add the white sugar and stir to dissolve. Stir in the raspberries and remove from heat. Arrange the crêpes onto the center of the plate, spoon the berry mixture over the top and finish with a whipped-cream rosette.

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