our taste: PERFECTLY GRILLED STEAK
Franco-Texan Parker
County Peach Crepes
Ingredients:
Crepes:
1 cup milk
4 large eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon Mexican vanilla extract
Powdered Sugar
Filling:
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
1 Dark Chocolate Bar (We prefer Ghirardelli)
1/4 teaspoon of ground Cinnamon
Spearmint (enough for a sprig or two per
Crepe)
Instructions:
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. 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. Repeat with remaining batter,
re-grease your skillet as needed. When cool,
stack crepes with waxed paper between
them.
4. Spoon filling over crepes; roll up. Top
with whipped cream if you’d like and cinna-
mon, place spearmint sprigs in each Crepe.
Then sprinkle generously with grated choco-
late.
100
Brought to you by