Peach Crepes

BASIC CREPES

INGREDIENTS

2      large eggs

¾     cup milk

½     cup water

1      cup flour

3      tablespoons sugar

½     teaspoon vanilla extract

3      tablespoons melted butter

METHOD

In a large bowl, whisk together the eggs, milk and water. Add the flour and whisk that in to the eggs and milk. Add the sugar, vanilla and melted butter and whisk those into the batter. This batter will keep in the refrigerator for up to 48 hours.

Heat a medium non-stick pan over medium-low heat. Pour ¼ cup of the batter into the center of the pan and let it spread evenly. Cook for 1 to 2 minutes until the surface of the crepe looks solid. Carefully turn the crepe over*. Cook for another 30 seconds and remove to a cutting board or wire rack. Lay them out flat so they can cool.

Continue until all batter is gone. After they have cooled you can stack them using wax paper and store in sealable plastic bag in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*NOTE: When turning the crepes, I had to gently lift one edge to slide the turner under the crepe. Also, when they are done, they should slide right out of the non-stick pan.

Based on a recipe from Alton Brown through Food Network.com

PEACH COMPOTE

INGREDIENTS

1      pound fresh or 2 cans (15 ounces) sliced peaches

½     cup (packed) golden brown sugar

¼     cup water or canned peach juice

1      teaspoon ground cinnamon

½     teaspoon ground nutmeg

METHOD

Drain the canned peaches, saving the liquid, or peel the fresh peaches. Chop the peaches  into ¼ inch pieces. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in a heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, and peaches are softened, about 15 minutes.