Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose flour
3 Egg yolks
3 Egg whites
2 tb Melted butter (unsalted)
1 pn Of salt
1 c Milk
1/2 c Water
*Beat egg whites until they reach a peak. Store in
refrigerator. In mixing bowl blend flour, egg yolks,
salt, milk and water. Cover mixture with damp cloth,
let rest for two hours. Then, blend mixture with egg
whites and melted butter. Over medium high heat bring
buttered six-inch pan to sizzle. Ladle a little batter
into frying pan. Tilt and rotate so batter covers
surface evenly. Pour any excess batter back into bowl.
Fry crepes lightly until brown on both sides. For
immediate use, cover crepes with foil and keep warm in
low oven. Or place crepes on plate, separate each
crepe with a piece of waxpaper. Cover all with plastic
wrap and store in refrigerator. Makes 15 crepes.
NOTE: For sweet crepes add 1 tablespoon of sugar and 1
teaspoon of sugar and 1 teaspoon vanilla sugar.
*Wash peaches, air dry, cut into bite-size pieces,
remove pit. Sprinkle with sugar, add orange juice,
toss lightly. Squeeze lemon juice over all, cover with
plastic wrap and rest overnight at room temperature.
Just before serving, heat peach mixture in skillet.
Reheat crepes in dry pan over medium low heat. Place
crepe on dessert plate, ladle marinated peaches on one
side of crepe topped with 2 tablespoons of ice cream
(preferably a good quality french vanilla). Serve
immediately. For extra flavor, marinate peaches in 1/2
cup Mandarine Napoleon liquer instead of the sugar and
just before serving ladle a good teaspoon of same
liqueur over folded crepe.
