Coffee Crepes with Peaches Cream Recipes

Juicy golden peaches and cream conjure up the sweet taste of summer. Here they are delicious as the filling for these light coffee crepes.

Ingredients :

75g/ 3 oz

25g/ 1 oz

1.5ml/ 1/4 tsp

1

200ml/ 1 cup

15g/ 1 tbsp

100ml/ 1/2 cup

For the Filling

6

300ml/ 1.25 cups

15ml/ 1 tbsp

225g/ 1 cup

65g/ 5 tbsp

30ml/ 2 tbsp

plain flour

buckwheat flour

salt

egg, beaten

milk

butter, melted

strong brewed coffee, strained

sunflower oil, for frying

ripe peaches

double cream

amaretto liqueur

mascarpone cheese

caster sugar

icing sugar, for dusting (optional)

1. Sift the flours and salt into a mixing bowl.

2. Make a well in the middle and add the egg, half the milk and the melted butter.

3. Gradually mix in the flour, beating until smooth, then beat in the remaining milk and coffee.

4. Slide the crepe out of the pan on to a plate.

5. Continue making crepes in this way until all the mixture is used, stacking and interleaving with greaseproof paper.

6. To make the filling, halve the peaches and remove the stones.

7. Cut into thick slices.

8. Whip the cream and amaretto liqueur until soft peaks form.

9. Beat the mascarpone with the sugar until smooth.

10. Beat 30ml/ 2 tbsp of the cream into the mascarpone, then fold in the remainder.

11. Spoon a little of the amaretto cream on to one half of each pancake and top with peach slices.

12. Gently fold the pancake over and dust with icing sugar, if desired.

13. Serve immediately.

Serves 6

To keep the pancakes warm while you make the rest, cover them with foil and place the plate over a pan of barely simmering water.

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