As we mentioned on Saturday, we recently purchased a flat of peaches from our farmer through the CSA. That’s about 15 pounds of peaches that we need to do something with before they go bad. With just the two of us, you might think that would be a challenge. We’ll see.
Soon after picking up our peaches, we thought of making up a batch of peach crêpes for lunch. It’s fairly simple, and we haven’t had any crêpes for a while. For the crêpes themselves, we made a half-batch of our whole-wheat crêpe recipe to make about eight crêpes, so all we needed was to come up with a recipe for the peach filling. With good peaches, as these are, that’s pretty simple, because it’s hard to improve on anything as delicious as a fresh peach. Not to brag or anything, we’ll point out that this filling is a Scratchin’ original recipe.
Use the ripest, bestest, peaches you can find. We know, from experience, that the store isn’t the best place to get peaches (we never buy them there, as they’re horrendously bad), so search out pick-your-own-places, or farmers’ markets. Do not even think about those things in cans. Almond flavoring goes surprisingly well with peaches (and cherries) because they’re all from the Prunus genus. Now, as a reminder, you can use another recipe for crêpes if you want, but, we warn you not to try the one you might find on the Internet talking about ratios and selling an app. The ratios used will only make a rubbery, eggy, round thing that will make you swear off crêpes. We know. We tried it.
Procedure in detail:
Preheat oven to 200°F. You’ll want to keep these crêpes warm as you go along, so you’ll be putting them into a warm oven. It’s not much trouble for two plates. Sixteen? Well, maybe cold crêpes would be fine.
Peel and slice peaches. The peel of peaches is slightly tough, and, sometimes, even slightly bitter, so peel the peaches — we use a paring knife for only a few — slice in half to remove the pit, then slice into pieces about 1/4 inch thick.
Make peach filling. This is super simple. Just put the butter, peaches, sugar, and almond extract into a small skillet. Place it over medium heat and cook, stirring as needed, until the sugar has dissolved and the peach pieces are tender, about 10 minutes. Remove from heat.
Fill. Now cook up those crêpes, one by one. You can read how to do that in the whole-wheat crêpe post. As they come out of the pan, place them on plates, fill with about 1/8 of the peaches (remember, this will make about eight crêpes total), and fold over. Place in the oven to keep warm while you work on the next. Continue until you have four crêpes per plate and the peaches are gone.
Drizzle. If there’s any peach sauce left in the pan, just drizzle it across the crêpes and serve hot. Otherwise, you could give them a light dusting of confectioners’ sugar.
That’s it. The peach sauce is so easy, right? Just mix, cook, and fill. The crêpes, of course, are a bit more trouble, but we find that once you get the pan to the right temperature, they go pretty quickly, too, and, in no time at all, you’ll be having a nice little snack or dessert. Don’t tell anyone, but we had them for our lunch one day. We figured, it was fruit, and fruit is good for you, so why not? Five stars.