Wednesday, August 8, 2012
Greek Maple Peach Crepes
In a medium mixing bowl, combine 2 beaten eggs, 1 1/2 cups milk, 1 cup all-purpose flour, 1 tablespoon canola oil and 1/4 teaspoon salt. Beat until well mixed. Heat a 6-inch skillet and lightly oil it. Lift and tilt the skillet as you spoon about 2-3 tablespoons of batter into the skillet. Roll your wrist as you add the batter so it evenly coats the skillet. Return to the heat and brown only one side. You'll be able to see when the crepe is firm on the top. Hold your skillet upside down over a plate lined with paper towel and your crepe should pop right out. Repeat with the rest of the batter.
Take two crepes and add a large dollop of your peach filling in a line down the center of the crepe. Carefully fold the two sides of the crepe on top of the filling. Drizzle with a little more fresh maple syrup. This is perfect to make ahead to take to a brunch - you can fill them ahead of time and place in a 13x9 glass baking dish and refrigerate them. The crepes will not absorb the moisture of the filling. As the Princess says "Oh yummy, yum, yum!"
Posted by April S.