Peach Crepes with Raspberry Sauce Recipe
Ingredients
| Plain flour | 3/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Melted butter | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| 30 g / 1 oz butter, extra | ||
| Peaches | 2 Large, thinly sliced | |
| Caster sugar | 2 Tablespoon | |
| 1 small box raspberries | ||
| Framboise | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Raspberry jam | 1/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
