Crepes with Maple Peach Sauce

Crepes with Maple Peach Sauce {Apartment 302}

My friend Alysha has envy-inducing crepe making skills.  Honestly, I’m sure I am not the only person who has considered hiring her as a personal crepe chef.  And it’s not very realistic for me to drive 3 hours every sunday morning to sneak a few crepes off her breakfast table (though I wouldn’t put it past me).  So I busted out my neglected, dust collecting crepe pan and gave it my hand at making crepes.  If worse comes to worst I’d end up with crepe-tasting pancakes again.  However, dreaming of crepes for the last couple weeks must have tapped into my natural crepe making abilities because what I created in that pan was magic.  They were crepes!  Not pancakes.  Crepes like you order in restaurants.  Crepes that would make Alysha proud!  And they were surprisingly easy!  And what a better way to eat them than topped in a delicious sweet sauce made with juicy, plump peaches!  Sometimes, imported peaches are just the thing to chase away the winter blues.

Easy Crepes

From Bon Appetit via Epicurious

Makes 20 small or 10 large crepes

  • 1 1/3 cup whole milk, room temperature
  • 1 cup all purpose flour
  • 3 large eggs
  • 3 Tbsp unsalted butter
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • Nonstick cooking spray (I used a nonstick pan and preferred the crepes made without the cooking spray)
  1. Mix milk, flour, eggs, butter, salt, sugar and salt in a blender.  Blend just until smooth. Cover and chill for at least 15 minutes or up to 1 day.
  2. Spray a large nonstick frying pan with cooking spray (or crepe pan if you have one) and heat over medium heat.  (I skipped this step after the second crepe because I didn’t have a problem with the crepes sticking to the pan).
  3. Pour 2 tablespoons (or use a 1/4 cup for large crepes) of batter into the pan and swirl around the pan into a thin layer.  (You have to swirl it quickly before the bottom sets, work fast).  Cook until the edges of the crepe are golden brown, about 1 minute.
  4. Gently loosen the crepe by sliding a spatula underneath and carefully flip it over.  This is where a large metal cake spatula works great, but any flat spatula will do.  Cook the bottom of the crepe until brown in spots, about 30 seconds.
  5. Transfer crepe to a plate and loosely cover with paper towel.  Repeat with remaining batter.  Then go make the delicious peach sauce!

If you have leftover crepes or decide to make a giant batch of them, keep them in the freezer (with sheets of parchment between each) for a quick breakfast or snack anytime.

Crepes with Maple Peach Sauce {Apartment 302}

Maple Peach Sauce

Adapted from Chatelaine

Serves 2

  • 2 peaches, thinly sliced (peeled if you like, but I’m lazy and it’s unnecessary)
  • 1 Tbsp butter
  • 1/4 cup maple syrup
  • 1 Tbsp Cointreau or other orange flavoured liqueur (alternatively use 2 Tbsp orange juice or a squeeze of lemon juice)
  • 1 tsp ground ginger
  1. Melt butter in a frying pan on medium-high heat.  Add peaches.  Stir until softened, about 2-4 minutes.
  2. Add maple syrup, Cointreau and ginger.  Bring to a boil, stirring occasionally.  Cook until peaches are as soft as you like, between 2-4 minutes.
  3. Spoon over crepes and enjoy!

Crepes with Maple Peach Sauce {Apartment 302}


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