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Peach Crepes With Raspberry Sauce

sweet.chef's picture
Ingredients
  Plain flour 3⁄4 Cup (12 tbs)
  Eggs 3
  Melted butter 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Butter 1 Ounce (30 Grams, Plus Extra)
  Peaches 2 Large, peeled and thinly sliced
  Caster sugar 2 Tablespoon
  Raspberries 6 Ounce (1 Small Box)
  Framboise 2 Tablespoon
  Freshly squeezed lemon juice 1 Tablespoon
  Raspberry jam 1⁄4 Cup (4 tbs)
Directions

1. Sift flour into a medium bowl, make a well in the center. Combine eggs, butter and milk in a jug, pour into well and slowly mix to a smooth batter. If necessary, blend or process batter to remove any lumps.
2. Pour 2 tablespoons of batter into a heated, greased crepe pan. Cook until golden on underside, turn crepe and brown on the other side. Repeat with remaining batter.
3. Heat extra butter in a frying pan over moderate heat, add peach slices, lightly saute for 1 minute each side, fill each crepe with peaches, sprinkle with sugar, roll up crepe.
4. Combine raspberries, Framboise, lemon juice and jam in a medium saucepan over moderate heat, simmer for 5 minutes. Push mixture through a sieve and pour over crepes to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Browned
Ingredient: 
Raspberry
Interest: 
Healthy

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