Peach Crepes with Raspberry Sauce
|Plain flour||3⁄4 Cup (12 tbs)|
|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)|
|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.