Sunday, August 12, 2012

Keen on Peaches?

There is nothing better than biting into a ripe peach!  The fragrant luscious juices running down your chin are inevidable and I love every bite!  While I usually enjoy fresh local fruit in its most basic form, I recently found myself experimenting in the kitchen.  You know the drill, your at the market and your drawn in by the beautiul bounty of a peach basket - you cant resist them.  Unfortunatley you end up buying more than you bargained for and before you know it every meal has to include peaches in some form or another.  I could have simply cut them into wedges and stored them in the freezer for future use, but heck I was on a roll.  Here is one of my favourite recipes that came out of my last peach purchase.



Peach & Yogurt Crepes with Raspberry Sauce
I do not have a sweet toth by any means and I'm definatley not a fan of sweet breakfasts.  However this recipe is perfection. The tartness of the rasbperries and the creamy  yogurt are a perfect balance for the ripe peaches.  I use as little sugar as possible, only enough to take the tartness away from the raspberries.

Raspberry Sauce
2 cups fresh (or frozen) raspberries
1 Tbsp honey (I like it tart - you can add up to 3 Tbsp)

Place raspberries and sugar in a medium pot over medium heat and simmer for 12-15 minutes. Let cool briefly.
Place a fine meshed sieve over a bowl.
Pour raspberry sauce in the sieve and use the back of a spoon to push the sauce through the sieve leaving the hard seeds behind. Discard the seeds and store the raspberry sauce in the fridge.

Crepes
1 cup whole wheat flour
1/2 tsp salt
3 eggs
3 Tbsp melted butter
1 1/2 cups milk

Whisk all ingredients together and set aside for half hour.
Heat a small non stick skillet (or crepe pan) over medium heat.
Pour approximatley 3 Tbps of the crepe batter into the centre of the skillet while you tilt and turn the pan until the bottom is covered.
Cook for approximatley 1 minute or until the edges are easily pulled away from the pan and the top of the crepe looks set. Flip and cool for an additional 30 seconds.
Fear not, it usually takes 1 or 2 crepes in the garbage before you get the knack for it.
Stack them on a plate, place little squares of parchment between each so they don't stick.


Yogurt
Use a good quality  Greek or Balkan yogurt.  I prefer full fat, but use whatever your preference is.  The key is that you want it to be thick and delicious. Add a squeeze of honey to sweeten.

Peaches
4 Ripe Peaches, sliced into thin wedges
1 Tbsp honey.
2 Tbsp butter

Place a skillet over medium heat and add peaches, brown sugar and butter.  Cook for about 8 mintues just until the sugar is dissolved and peaches are warmed through.

Assemble
Place crepe on plate and spread a generous amount of yogurt over the crepe.
Place warm peaches down the centre of the crepe.
Fold the crepe in half lengthwise so you have a half moon.  Then fold the half moon in half again so you end up with a triangle.
Top with raspberry sauce and enjoy!
















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