Buttered Crepes with Caramel Ontario Peaches

Chef Mark Picone

4

Buttered Crepes with Caramel Ontario Peaches

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Ingredients

Crepe Batter
• 1 cup (250 mL) milk
• 2 eggs
• 1/4 tsp (1 mL) salt
• 1 tsp (5 mL) sugar
• 1/2 tsp (2.5 mL) vanilla extract
• 2/3 cup (150 mL) all-purpose flour
• 1 tbsp (15 mL) butter, melted
• 1/2 tsp (2.5 mL) cinnamon, ground
• A pinch of ground cloves
• Canola oil for the pan
Caramel Peaches:
• 2 tbsp (30 mL) unsalted butter
• 1/4 cup (60 mL) brown sugar
• 4 Ontario peaches, washed and sliced

Instructions

Crepe batter
1. In a large bowl, add milk, eggs, salt, sugar, vanilla, flour, butter, cinnamon and cloves and whisk until smooth. Allow batter to rest for 1 hour before using, alternatively batter may be prepared one day in advance.
2. Over medium heat, lightly brush an 8-inch (20 cm) skillet or crepe pan with canola oil.
3. Add a 1/4 cup (50 mL) of batter and quickly swirl to coat the bottom of the pan. Cook until edges become dry and golden; about 1 minute.
4. Using a spatula, flip the crepe and cook until golden brown on the other side. Transfer to a plate and continue steps with remaining batter.
Caramel peaches:
5. In a medium skillet over medium-high heat, add butter and sugar and cook until sugar is well dissolved. Add peaches and toss to coat. Cook for 3 minutes until soft. Remove from heat and allow to cool.
To assemble:
6. Lay crepes on work surface and spoon caramel peaches equally in the centre of each crepe and gently roll. Place crepes on dessert plates and for an added touch, add a scoop of vanilla ice cream or dollop of whipped cream.