Serves: 2-4 servings
- 1 large fresh or frozen peach, peeled and coarsely chopped
- 2 tablespoons amaretto
- 2 teaspoons sugar
- 1 teaspoon ground cardamom
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- 3 large eggs
- 1⅓ cups whole milk
- 1 large fresh or frozen peach, peeled and thinly sliced
- 1 tablespoon amaretto
- 2 ounces mascarpone, room temperature
- Briefly whisk the flour and salt in a blender.
- Blend in eggs, milk, and melted butter blend on high speed for 1 minute.
- Scrape down sides and blend 30 seconds longer.
- If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.
- (At this point, the batter can be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with the recipe.)
- Heat an 8-inch crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a small amount of melted butter, about ½ teaspoon.
- Using a ¼ cup measure, scoop out the batter and pour it into the skillet.
- Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan.
- Cook for about 1½ minutes, then loosen the edges of the crepe with a very thin spatula.
- Use the spatula to turn the crepe. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. (Note: The first one or two crepes probably won’t turn out well.)
- Combine the chopped peach, Amaretto, sugar, and cardamom in a small saucepan over medium heat.
- Cook, stirring, for 12 to 15 minutes - until peaches are mushy. Remove from the heat and cool allow 15 minutes.
- Pour the mixture into the bowl of a food processor and purée.
- Filling the Crêpes
- Place mascarpone in a small bowl, add Amaretto beat until well-blended.
- Place a spoonful of mascarpone in the center of each crêpe, add a few peach slices and fold into a square.
- Set on a plate folded side down. Add another couple of peach slices, a small dollop of mascarpone, and spoon some coulis over the top.