Peach Crepes

Name: Peach Crepes
Ingredients: 1 cup milk; 4 large eggs; 1 cup all-purpose flour; 2 tablespoons sugar; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 3/4 cup sugar; 2 tablespoons cornstarch; 1 cup water; 8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided; 2 tablespoons butter; 1/2 teaspoon almond extract; Whipped cream and ground nutmeg, optional

13 ingredients

4 steps

Ingredients

1 cup milk
4 large eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
2 tablespoons butter
1/2 teaspoon almond extract
Whipped cream and ground nutmeg, optional

Directions

1

In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour.
2

Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate.
3

Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4

Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.