Buckwheat Crepes With Peaches Recipe
In my personal opinion, this buckwheat crepes with peaches stands numero uno in the world and I cannot contain my urge to offer this to you. Note this buckwheat crepes with peaches, otherwise you might regret your decision later.
Ingredients
1 cup (250 ml) buckwheat flour
1/4 cup (50 ml) all-purpose flour
1/2 tsp (2 ml) salt
1 1/2 cups (375 ml) milk
3 beaten eggs
2 tbsp (30 ml) melted butter
4 tbsp (60 ml) butter
4 tbsp (60 ml) brown sugar
5 large peaches, blanched, peeled and sliced
3 tbsp (45 ml) rum
Icing sugar
Directions
Stir both flours and salt together in large bowl.
Mix in milk until well incorporated, then add eggs; mix vigorously with whisk.
Pass through sieve.
Stir in melted butter and refrigerate batter 1 hour.
Lightly butter crepe pan and place over medium-high heat.
Whisk batter well.
As butter melts, wipe off excess with paper towel.
When pan is hot, pour in small ladle of batter and rotate pan to completely coat bottom.
Replace pan over heat and cook crepe 1 minute until lightly browned.
Turn crepe over (use long spatula rather than flipping) and continue cooking 1 minute.
Repeat for rest of batter, stacking cooked crepes on large plate.
During cooking wipe pan with butter as needed and monitor heat to keep it at medium-high.
For crepe filling, heat 4 tbsp (60 ml) butter in saucepan.
Add brown sugar and peaches; cook 2 minutes over medium-high heat.
Mix in rum and spoon peaches on middle of flat crepes (keep some peaches for garnish).
Fold crepes into 4 and place on ovenproof platter.
Sprinkle with icing sugar and broil several minutes.
Mix in milk until well incorporated, then add eggs; mix vigorously with whisk.
Pass through sieve.
Stir in melted butter and refrigerate batter 1 hour.
Lightly butter crepe pan and place over medium-high heat.
Whisk batter well.
As butter melts, wipe off excess with paper towel.
When pan is hot, pour in small ladle of batter and rotate pan to completely coat bottom.
Replace pan over heat and cook crepe 1 minute until lightly browned.
Turn crepe over (use long spatula rather than flipping) and continue cooking 1 minute.
Repeat for rest of batter, stacking cooked crepes on large plate.
During cooking wipe pan with butter as needed and monitor heat to keep it at medium-high.
For crepe filling, heat 4 tbsp (60 ml) butter in saucepan.
Add brown sugar and peaches; cook 2 minutes over medium-high heat.
Mix in rum and spoon peaches on middle of flat crepes (keep some peaches for garnish).
Fold crepes into 4 and place on ovenproof platter.
Sprinkle with icing sugar and broil several minutes.
