Can we talk about this recipe for Crepes Dentelles with Sautéed Peaches and Carame?  It is so good that it leaves me speechless.  It has been a long time since I have enjoyed a dessert that makes my heart swoon.  It is silky, buttery and ever so dreamy.  It has quickly become my go-to dessert for the summer.

Crepes Dentelles with Sautéed Peaches and Caramel

Deborah Balint hosts a monthly cookbook club on Instagram which I have never had the time to participate in until this month when she challenged her readers to make  Crepes Dentelles with Apples from one of the most beautiful cookbooks I have purchased this year, How To Eat a Peach by Diana Henry.  This cookbook is quickly becoming one of my favorites go-to cookbooks for so many reasons.  For one, it is simply gorgeous from the photography to the seasonal recipes.  I am all about cooking seasonally so it is perfect for my kitchen.  I love a book that is printed on beautiful paper with simple type, this one does not disappoint, and the cover is soft like a peach.  One of my favorite things in a cookbook is a ribbon as a bookmarker.  I could go on and on but lets’ talk about my new favorite summer dessert recipe.

I love crepes and they seem to be the one thing that I do not make often enough.  In fact, when I brought out our crepe pan I realized that I had not used it since two houses before the one we live in now.  It felt great to butter up that sweet crepe pan and start swirling away, crepe after crepe.  I was eager to make this recipe, and could not wait for the book to arrive, which luckily arrived the day I was making.  Anyhow, I made one of Diana’s other crepe recipes as the base, which turned out beautifully.  I opted to use peaches as they were just showing up at the market and have been the best we have had in a long time.  So juicy and full of flavor, which was perfect with the eggy crepe and rich caramel sauce which I salted with some smoked cherry wood sea salt flakes.  The tartness of the creme fraiche wraps this dessert together beautifully as well they are good without or with a spoon of vanilla gelato instead.

I hope you enjoy this bright summer dessert as much as we do.

Happy Summer!

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Crepes Dentelles with Sautéed Peaches and Caramel

*serves 4

**revised from what is published in the book as I did not have the book yet and used one of Diana Henry’s other crepe recipes as well as peaches.  All inspired by her.

Ingredients:

for the crepes

125g (4½oz) plain flour

30g (1¾oz) sugar

pinch of salt

300ml (10fl oz) milk

1 medium egg plus 1 yolk

30g (1¾oz) melted butter

unsalted butter, for frying

for the caramel

3 1/2 tablespoons unsalted butter

1/2 cup heavy cream

1/2 cup light brown sugar, packed

1/2 teaspoon smoked cherry wood sea salt flakes or regular sea salt flakes

1/4 teaspoon vanilla extract

for the peaches

2 peaches, washed and halved and cut into slices – I like the skin but you can peel

3 tablespoons unsalted butter

2 tablespoon superfine sugar

to serve

creme fraiche

How To:

Make the crepes

Pour the milk, eggs, sugar, flour and melted butter into a blender, in that order. Blend for one minute, scrape down and blend for five seconds.

Rest in the fridge for two hours.

Make the caramel

Put the butter in a large saucepan and melt over medium heat.

Add the cream, sugar, and salt and bring to a boil, stirring to help the sugar dissolve.

Reduce the heat and simmer for 10 minutes, whisking every so often.  Add the vanilla.  Remove from the heat.

Make the crepes

This amount of batter makes 16 small crepes  – about 10cm (4in) – or six large – about 20cm (8in) – so choose your crepe pan accordingly.

Heat the crepe pan over medium heat.

Melt a small amount of unsalted butter and add some batter. 

Quickly swirl the batter around to make a very thin pancake.

Cook over a medium heat until golden and set underneath. Flip with a small spatula (or your fingers which I use) and cook on the other side.

The first is always a bit of disaster, but you will soon get your crepe making rhythm going. Place 

Keep the crepes in a pile in a low heat oven – about 150 on my oven. 

Make the peaches

Heat the butter in a skillet over medium heat.

Add the peach slices but do not crowd or the peaches will steam and become mushy.  Saute on both sides until lightly golden – be sure to watch as this goes by quickly.

Sprinkle with the sugar and cook until lightly caramelized.

Remove from the heat and set aside.

Serving

Place a couple crepes on a dessert plate – my size of crepe pan opted for me to place three crepes on each plate.

Gently reheat the caramel sauce – you may need to add a little cream to reheat.

Place some peaches on the crepes, and drizzle with caramel sauce and a dollop of creme fraiche.

Serve.

Eat.

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