Peach Crepes

Serves

Ingredients


Prepare Basic Dessert Crepes. Set aside.

Bring a pot of water to boil. Add in the peaches and blanche for 17 seconds. Put in a cold water bath. The skins will now slip off easily.

Skin and pit the peaches and slice into small wedges. Add the sugar and stir. Stir the peaches every 5 minutes or for about 40 minutes. This process is called maceration. When you sprinkle cut fruit with sugar, it draws out some of the moisture and lets the fruit soak in its own juices.

Whip the cream until soft, but firm peaks form. Add in the maple syrup and whip another 30 seconds. You can refrigerate the cream at this point until you are ready to use it.

Heat the peaches in a large frying pan over medium heat. Bring to a boil and then reduce the heat and simmer for about 2 minutes until the peaches are warmed. Add the tablespoon of brandy and continue to cook for one more minute. Fold the crepes in half, and then in half again. Place the crepe wedges in the peach mixture, spooning the sauce over the crepes. Continue to cook until the crepes are heated through.

Place 2 folded crepes on each plate. Spoon the peaches and sauce over top. Then top with the maple syrup flavoured whipped cream.