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Peach Crepes with Raspberry Sauce

sweet.chef's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1762 Calories from Fat 648

% Daily Value*

Total Fat 73 g112.9%

Saturated Fat 39.4 g196.9%

Trans Fat 0 g

Cholesterol 782.5 mg260.8%

Sodium 309.1 mg12.9%

Total Carbohydrates 249 g83%

Dietary Fiber 21 g84.1%

Sugars 133.3 g

Protein 39 g78%

Vitamin A 72.7% Vitamin C 133.4%

Calcium 43.3% Iron 30.5%

*Based on a 2000 Calorie diet

Peach Crepes With Raspberry Sauce Recipe