Sunday, August 29, 2010
On a trip to Fredericksburg, Texas last year I went to the Peachtree Tea Room. For dessert they have peach crepes that are filled with a cream cheese mixture topped with delicious Fredericksburg peaches. My friend brought peaches from there recently and we froze them. Crepes are not all that hard to make, but they take a light touch. I think mine turned out more like burritos! They were good, but next time I will go easier on the crepe batter I think.
PEACH TREE CREPES
2 tablespoons butter, melted
1 1/3 cups milk
1 cup flour
1/2 teaspoon salt
1 tablespoon sugar
Blend eggs, butter, milk, flour, salt and sugar together in order given. Blend or mix on high speed until well incorporated. The batter may be refrigerated at this time or used immediately.
For each crepe, put 2 to 3 tablespoons batter into a medium warm, slightly greased 6-inch to 7-inch skillet. Tilt to spread batter evenly to make a thin crepe. When the crepe is light brown, turn and cook on second side.
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup sour cream
Blend together until smooth. Refrigerate until time to fill crepes.
Slice fresh peaches
Add sugar to taste
Macerate to make a sauce
This is easily done if your peaches are frozen as when they defrost they are soft and have quite a bit of liquid on them.
Fill crepes will cream filling. Pour sauce over top.