Wednesday, May 6, 2009

Hazelnut Crepes with Peaches

If you want to make something really special for Mother's Day brunch on Sunday, these delicious crepes filled with mascarpone, peaches and raspberries are definitely the answer.

However, if you want something a little less elaborate,
are not difficult to make, and can be filled with many different fruits and preserves, or served simply with a squeeze of fresh orange juice, and a sprinkle of sugar.

Hazelnut Crepes with Peaches
Makes 12 Crepes, serves 6

  • 2 tablespoons ground hazelnuts
  • 1 cup flour self-rising flour, or all purpose flour to which 1/2 tsp. baking powder has been added
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons caster sugar (super fine sugar)
  • 1 egg, lightly beaten
  • 1 3/4 cups milk
  • 1/8 cup (20g) unsalted butter, melted, plus extra to cook
  • icing sugar to dust
For the Filling
  • 1lb mascarpone
  • 3 tablespoons honey
  • 1 teaspoon finely grated orange zest
  • 4 peaches
  • juice of 1 lemon
  • 4 oz raspberries
  • 1 tablespoon Frangelico
  1. For the crepes, sift ground hazelnuts, flour, cinnamon, sugar and a pinch of salt into a bowl.
  2. Make a well in the center and gradually whisk in the combined egg and milk to form a smooth batter, then whisk in the butter.
  3. Cover and stand the batter at room temperature for 30 minutes.
  4. Meanwhile, make the filling by combining mascarpone, 1 tablespoon honey and orange zest. Refrigerate until needed.
  5. Blanch the peaches in a saucepan of simmering water for 30 seconds, transfer to a bowl with lemon juice, roll to coat in juice, then leave to cool.
  6. Peel cooled peaches, halve, remove stones and cut flesh into small pieces.
  7. Melt a little extra butter in a small pan over a medium heat, add 2 tablespoons of the batter, and swirl to coat the base of the pan.
  8. Cook over a medium heat until lightly browned underneath. Turn (or toss if you are brave) the pancake, and cook for a further minute or until lightly browned. Repeat with extra butter and batter, stacking the crepes as you make them.
  9. Melt a little more butter in a fraying pan and saute the peaches for 1 minute, add raspberries, remaining honey and liqueur, and toss to combine.
  10. To serve spread each crepe with 2 tablespoons mixture, top with fruit mixture and fold into quarters.
  11. Dust liberally with icing sugar.

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