Seasonal Fruit Dessert Crêpes ?
We visited our local Farmer’s Market yesterday and discovered a huge selection of amazingly sweet, juicy, yellow peaches. This fabulous find led us to the obvious conclusion that there was nothing left to do but celebrate by making some peach & vanilla ice cream crêpes for dessert! I assure you, it just doesn’t get much better than this…
When I was a kid, my brother Matt would bribe me with the promise of these crêpes, if I would get up at 4:30AM to help him deliver the morning papers on our bikes. After finishing up the paper route, we’d whip up a quick batch and fill them with my Mom’s incredible homemade apricot preserves. Pure heaven I tell you…
Seasonal crêpes can be made with apricots, peaches, nectarines, figs, mango, papaya, berries, plums or quality fruit preserves. Frequently, we toss the fruit with a splash of brandy just before placing it into the crêpes.
Vanilla ice cream is always a crowd pleaser inside fruit crêpes, however, whipped cream, custard or a tangy lemon sorbet are a lovely addition as well. Get creative and explore the many variations to this recipe. Enjoy!
Seasonal Fruit Dessert Crêpes
Ingredients
¾ cup of milk
2 eggs
2 tablespoons sugar
1 teaspoon real vanilla extract
½ cup flour
Seasonal fruit
1 tablespoon of brandy (optional)
Confectioners sugar
Sweet butter or non-stick spray for skillet
Preparation
Cut up fruit into 1 ½ -inch pieces. If adding brandy, gently stir into fruit without mashing or bruising.
Combine milk, eggs and vanilla in a blender. Beat on high for 15-seconds. Add sugar and flour, mix until batter is smooth.
Preheat oven to 225 degrees
Heat 10-inch non-stick skillet to medium. You may wish to add butter or non-stick spray to pan. (I like to use coconut oil spray because it transfers the wonderful, deep flavor of coconut and has a higher burn rate capacity than butter.) With a ladle pour about ¼ cup of batter into pan and quickly tilt pan to coat bottom evenly.
Cook until the underside is a light golden color, approx. 1½ to 2-minutes. Shake to pan quickly to loosen the crêpe, then flip with a spatula. Cook for 45-seconds or so, just until golden, then transfer crêpe to oven-proof plate. Repeat until you have cooked the desired number of crêpes.
Remove from oven, place fruit or preserves into ¼ of crêpe, add ice cream, fold into wedge and gently dust with confectioners sugar. Serve immediately.
