Peach and ricotta crepes
Follow The JC on Twitter
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
50g butter, melted and cooled
130g plain flour
3 tbsp sugar
1 tsp vanilla extract
Oil for frying
3 tbsp sugar
500g (about 8) ripe peaches, pitted and sliced
1 tbsp dessert wine
250g Ricotta cheese or mascarpone or natural cream cheese
1-2 tbsp icing sugar
1 tsp vanilla essence
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.