Peaches and cream crepes



1 cup all-purpose flour
2 unit eggs
½ cup milk
½ cup water
¼ tsp salt
2 tbsp unsalted butter, melted
4 unit ripe peaches, sliced
1 tbsp granulated sugar
½ tsp cinnamon
2 cup whipped cream


In a large mixing bowl, whisk together flour and eggs. Gradually whisk in milk and water until smooth. Finally, hisk in salt and butter.
Heat a lightly oiled non-stick skillet over medium heat. Pour ¼ cup of batter into the skillet and tilt the pan to evenly coat the bottom of the skillet. Cook crepes for 2 minutes per side. Continue to cook crepes, working in batches.
Meanwhile, toss sliced peaches with sugar and cinnamon. Let peach slices stand at room temperature until ready to serve.
To serve, fold crepes into quarters. Top with peach slices and a dollop of whipped cream. Serve immediately.

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