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The end of summer is marked by so many things. Harvest time is beginning, gardeners and preservers are canning and freezing all of summer’s bounty. We run around trying to get as much fun in as we can before winter’s cold sets in as well as here it’s rain, more northern climates will be getting snow. But we must slow down just long enough to enjoy some of that delicious bounty in whatever form you fancy. Whether it’s a bbq with friends, a block party in your neighborhood, or just a satisfying dessert like the one pictured above.

We enjoy spending time with our neighbors, Julie and Michael, and often have them over for meal. They usually bring the meat, and we do salads, and definitely dessert. Last night they were over and besides the great conversation, we enjoyed a delicious meal, and all pitched in to make this fabulous dessert. Mike enjoyed making the crepes, which I knew he would, and did a great job. I had made the pastry cream earlier in the day and had also prepared the peaches by slicing them and soaking them in Triple Sec. I hope you will give this a try please feel free to make comments or ask questions I love hearing from my readers.

Peaches and Cream Crepes Serves  (Serves 4-6)

5  fresh peaches (ripe)

1/4 cup Triple Sec (or other orange liqueur)

Peel and slice the peaches vertically into half circles, place them in a bowl and add the Triple Sec, toss the peaches until coated. Refrigerate until ready to serve at least 1-2 hours.

Crepe Batter  (This recipe was my mothers but I think its pretty universal so if you have your own feel free to use it.)

3 Tb melted butter

2 eggs

1 cup all purpose flour

3/4 cup half n half or whole milk

1/2 cup water

pinch of salt

2 Tb sugar or erythritol  (leave out if you’re using this recipe for a savory crepe)

Put everything into a blender and process until smooth. Do not over process or you will create too much air and lots of bubbles that will pop when cooking and create holes in your crepes. Place the batter into the refrigerator for at least one hour. It will keep in a tightly sealed container for 2 days.

When ready heat a crepe maker (follow directions) or small non-stick skillet over medium heat, wipe with oil. Pour 1 oz of batter (about a shot glass full) into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip (It is ready when the edges start to dry out and just begin to curl up). Cook another 10 seconds on the other side and flip out onto a dry plate. Be careful when handling as they can tear easily. If you want to make them ahead they will keep wrapped tightly for a few days, you can also freeze them, do so by placing a small square of wax paper between each one and letting them cool completely. Place flat in a freezer bag and lay them flat in the freezer. They will keep for about 2 months.

Pastry Cream wp-image--1797207054

This is a recipe from Martha Stewart Bakes her baking show. I always wanted a quick version of a pastry cream that worked and this one does. I use it for pretty much every custard base recipe with or without the whip cream that I make, it makes a good base for frozen custard and cake fillings. I sub erythritol for the sugar but then I always do, we do not use regular sugar in our home.


Recipe

2 Tb butter

3/4 cup sugar or erythritol (Her recipe calls for 1 cup but I find it too sweet)

1/4 cup corn starch

pinch of salt

4 egg yolks

2 cups whole milk or half n half

Whisk the egg yolks and milk in a measuring cup or bowl and then put everything in a heavy sauce pan, on medium low heat, bring to a boil stirring with a whisk constantly. When it becomes thicker and coats the whisk when you lift it, it is done.

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Remove from heat and add flavorings or liqueur. To this, you will add 1 tsp vanilla. Place a piece of plastic wrap over the top of the custard directly touching it to keep it from forming a skin. Place it in the refrigerator until it cools completely. Before serving fold in whipped cream about 1-2 cups depending on how fluffy or tight you want it.

To put together the desert. Lay a crepe open on a plate, spread 2 tablespoons of the filling on one side and then top with marinated peaches, fold over the other side of the crepe and top with more whip cream. Enjoy!♥

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