Peach and ricotta crepes

By Golan Heights Winery, May 2, 2013
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Ideally use ripe fruit for this dish. As peaches are not yet really in season you may prefer to use plums.

Preparation time: 30 minutes
Cooking time: 15 minutes
Makes: 10

Ingredients
Crêpe:
50g butter, melted and cooled
300ml milk
2 eggs
130g plain flour
3 tbsp sugar
1 tsp vanilla extract
Oil for frying

Peaches:
3 tbsp sugar
30g butter
500g (about 8) ripe peaches, pitted and sliced
1 tbsp dessert wine

Cheese filling:
250g Ricotta cheese or mascarpone or natural cream cheese
1-2 tbsp icing sugar
1 tsp vanilla essence

Method:

For the crêpes: blend all the ingredients until smooth. Refrigerate for an hour.

Heat a non-stick frying pan with a little oil.

Pour in half a ladle of batter and fry until you see bubbles starting to form.

Flip over and cook for another few seconds, just to make sure the centre is fully cooked.

Repeat until you use up the rest of the batter mixture.

For the peaches: melt the sugar and butter in a pan, add the peaches and leave for about 2-3 minutes until they absorb the glaze, become glossy and slightly soft.

Drizzle with wine.

For the cheese filling: Mix together the filling ingredients.

To assemble the crêpes: Spread a thin layer of filling on half the crêpe, place a spoonful of peaches on top and then fold the crêpe in half and then in half again.

Last updated: 3:45pm, May 2 2013