Crêpes with Warm Cognac Peaches and Almonds

Crêpes with Warm Cognac Peaches and Almonds
Photo by Leigh Beisch

Ingredients

  • ¼ cup granulated sugar
  • ¼ cup toasted sliced almonds
  • 2 tablespoons lemon juice
  • 3 large peaches, sliced
  • 1 teaspoon finely shredded lemon zest
  • 3 tablespoons cognac
  • Crpe batter
  • + 28 more ingredients
    • Crpe batter
    • 1 cup milk
    • 1 tablespoon butter
    • 1 cup whole-milk ricotta cheese
    • 2 tablespoons lemon juice
    • Peach topping
    • 1 teaspoon finely shredded lemon zest
    • 3 tablespoons cognac
    • ¼ cup packed light brown sugar
    • 3 large eggs
    • 2/3 cup flour
    • About 3 tbsp. melted butter
    • 1 tablespoon butter
    • About 3 tbsp. melted butter
    • Peach topping
    • ¼ cup granulated sugar
    • ¼ cup toasted sliced almonds
    • 2 tablespoons butter
    • 2 tablespoons sugar
    • 1/8 teaspoon kosher salt
    • ¼ teaspoon cinnamon
    • 2/3 cup flour
    • Cheese filling
    • 3 large eggs
    • 2 tablespoons sugar
    • 1/8 teaspoon kosher salt
    • Cheese filling
    • 2 tablespoons butter

1. Make batter: Whirl together eggs, flour, and milk in a blender until smooth. 2. Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêp...

View full recipe at My Recipes

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