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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe was passed on to me by my mother-in-law. The special ingredient giving it a distinctive, delicious flavor is the almond extract. Ingredients:
1 cup milk |
4 eggs |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
filling: |
3/4 cup sugar |
2 tablespoons cornstarch |
1 cup water |
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided |
2 tablespoons butter |
1/2 teaspoon almond extract |
whipped cream and ground nutmeg, optional |
Directions:
1. In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour.
2. Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate.
3. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4. Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired. Yield: 8 servings.
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