We are very blessed to have our own peach trees which yield an abundance of beautiful fruit……However, we never have too many. Whether eaten fresh and raw, or grilled, or in pies, cobblers jams or chutneys we never seem to tire of them, nor do our guest and retreatants. We love to surprise them with an unexpected breakfast of our mascarpone crepes embellished with a generous serving of fresh sliced peaches laced with fresh raspberry puree. The smiles on their faces as they savor each bite are as beautiful to behold as is the dish itself.
These creamy filled crepes are fun to make, beautiful ,to look at, and luscious to eat. One tip……..make a lot!
CHANGE SERVING SIZEdozen
- 1 1/2 cup milk
- 3 egg(s)
- 2 tbsp sugar
- 2 tsp salt
- 1 1/2 cups flour all-purpose, sifted
- 5 tbsp butter melted
- Crepe Filling
- 6 cups mascarpone cheese
- 6 cups greek yogurt
- 1 cup confectioners' sugar
- Raspberry Sauce
- 8 cups fresh raspberries
- 2 cups sugar
- 1 cup sugar confectioners'
- Blend all ingredients for 30 seconds, scrape sides of blender; blend 30 seconds more. Refrigerate batter for 2 hours or overnight.
- Brush a 6 ½ - 7 inch crepe pan or non-stick pan with oil. Heat on medium until just starting to smoke.
- Set pan off heat and quickly pour 2 Tablespoons batter into middle of pan. Quickly tilt pan in all directions, until the entire bottom is covered in a thin layer.
- Return pan to heat for about 1 minute. Jerk the pan back and forth to loosen and flip over when the underside is nicely golden brown. Cook 30 seconds more or when there are brown spots.
- Repeat with remaining batter.
- Whisk together all ingredients. Store in an airtight container up to 2 days.
- Crush berries, add sugar till dissolved. Add Amaretto and mix thoroughly.
- Place ½ cup filling one each crepe. Roll up and top with fresh peaches and raspberry sauce.