Peach Caramel Crepes

Serves: 3-4
Prep Time: 15 minutes
Cook Time: 15 minutes
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4-6 fresh peaches, pitted and sliced

1 tablespoon sugar

1 1/2 cups whipped cream

1 tablespoon sugar

1 teaspoon vanilla

1 1/2 cups milk, room temperature

2 large eggs, room temperature

1 cup unbleached flour

1 tablespoon sugar

1 tablespoon canola oil

2 teaspoons vanilla

1/4 teaspoon salt

Caramel sauce

Butter for pan

In medium bowl, add sliced peaches and sugar. Toss to coat and set aside.

In medium bowl, add whipped cream, sugar and vanilla. Beat with handheld mixer until stiff peaks form, approximately 3-5 minutes. Place in refrigerator until ready to use.

In a blender, add milk, eggs, flour, sugar, oil, vanilla and salt. Blend 1 minute. Turn blender off and scrape down sides with spatula. Blend for another minute until frothy.

In a medium non-stick skillet over medium high heat, coat skillet with butter. Add 1/4 cup batter and tip pan on its side and swirl around to coat bottom of pan. Let crepe cook until bottom is golden, approximately 30 seconds. Use a thin spatula to loosen edges of crepe and then flip over. Cook another 10 seconds and transfer to a plate. Continue cooking crepes until all batter is used. Remember to put a pat of butter in the pan between cooking each crepe.

To serve the crepes, place crepe on a plate, place some peaches down the center of the crepe and add a dollop of whipped cream. Fold edges of the crepe over the peaches and cream. Top with additional whipped cream and drizzle with warmed caramel sauce, if desired.

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