Crêpes with Brown Sugar and Bourbon Peaches
Tender crêpes, crunchy brown sugar and bourbon peaches join forces in this amazing breakfast. Enjoy the delightful textural contrast of brown sugar, and the match made in flavor–heaven of bourbon peaches.
Servings: 8 crêpes
Ingredients
For The Batter
- 2 tablespoons Unsalted Butter, plus more for cooking crêpes
- 1 cup (5 oz) All–Purpose Flour
- 1 teaspoon Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Egg
- 1¼ cups Whole Milk
For The Peaches
- 2 Peaches
- ½ cup Brown Sugar
- ¼ teaspoon Salt
- ⅛ teaspoon Cinnamon
- ½ teaspoon Lemon Juice
- 1 tablespoon Unsalted Butter
- 1 tablespoon Bourbon
Instructions
- For the batter: Microwave butter in 20 second intervals until melted; set aside. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk the egg and milk until uniform. Sift about ½ of the dry ingredients mixture through a fine–mesh strainer over the milk mixture; whisk together until a few lumps remain. Sift remaining dry ingredients over the batter; whisk until a few lumps remain. Add the melted butter and whisk until smooth.
- For the peaches: Halve and pit peaches. Slice peaches ½–inch thick; transfer to large mixing bowl. Add brown sugar, salt, cinnamon, and lemon juice to peaches; stir to coat peaches evenly. Let peaches sit at room temperature for 5 minutes.
- Add butter to a 12–inch skillet over medium heat. When butter is melted and bubbling subsides, add the peach mixture to skillet, scraping out any accumulated juices and sugar. Cook, stirring frequently, until peaches soften but are still intact, about 5 minutes. Add bourbon; cook for 1 minute, stirring constantly. Transfer to small heat–proof bowl and set aside.
- For the crêpes: Set a 12–inch non–stick skillet over medium–low heat for 3 minutes. Increase heat to medium; melt ½ tablespoon butter until bubbling subsides and butter begins to smell nutty, 2 minutes. Ladle ¼ cup batter in center of pan; lift pan off heat and tilt in circular motion to disperse batter over surface. Cook until bottom of crêpe is golden brown, about 2 minutes. Flip crêpe and cook until second side is spotty golden brown, about 1 minute. Crêpes can be served immediately, or stacked and covered with aluminum foil to keep warm. Continue cooking batter, adding more butter to the pan as needed.
- To serve, working with one crêpe at a time, sprinkle 1 tablespoon brown sugar in a line across center of crêpe; roll crêpe into tube shape. Arrange 2 crêpes per plate; divide peaches evenly over crêpes.
Notes
- Low–fat or dairy–free milk can be substituted for the whole milk.
- If using salted butter, omit the salt from the batter.
- The batter can be cooked right away, but will develop even more delicious flavor if allowed to rest refrigerated overnight.
- Batter and peaches can be prepared in advance and stored in the refrigerator for up to 1 week. Whisk batter to recombine before cooking.
- Cooked and unfilled crêpes can be stacked and cooled to room temperature; store them in an airtight container in the refrigerator for 1 week, or in the freezer for 1 month. To reheat, stack crêpes, cover with a damp paper towel, and heat in microwave until warm, about 30 seconds.