Madison Toal, chef and food blogger, adapted a recipe from her aunt to make us our own Peachy Nectarine Crêpes that are absolutely delicious.
Peachy Nectarine Crêpe
1 cup milk
1 cup flour
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
1 ripe (soft to the touch) nectarine or peach, chopped into bite-size pieces
2 tablespoons brown sugar
1/4 teaspoon cinnamon
- To prepare batter: Whisk milk and eggs together. Add remaining ingredients and mix well. Batter should be runny but stick to the spoon. Set aside.
- To prepare sauce: Heat small skillet on medium high heat. Add the coconut oil and brown sugar until brown sugar is nearly melted. Add nectarine or peach; stir occasionally for 3 to 4 minutes or until sauce forms. Remove from heat and transfer to a bowl. Add cinnamon and stir.
- To prepare crêpes: Heat nonstick skillet on medium high heat. Grease pan with 1⁄2 teaspoon coconut oil. Lightly sprinkle pan with brown sugar (gives crêpe a slightly golden look). Pour 1⁄4 to 1⁄2 cup crêpe batter into pan or enough to lightly cover bottom of skillet (amount of batter will determine size of crêpes). Tilt pan in a circular motion so that the crêpe cooks evenly. Cook for approximately two minutes and flip with spatula to cook other side for 30 to 60 seconds. Fill crêpe with sauce and fold/roll like a soft taco. Sprinkle with powdered sugar and serve with vanilla ice cream.