Crepes with poached nectarines recipe

Crepes with Poached Nectarines recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful breakfast or dessert option? Look no further than this delectable recipe for crepes with poached nectarines. These thin, delicate pancakes are filled with tender, juicy nectarines that have been gently poached in a sweet syrup. The combination of the soft crepes and the fragrant, caramelized nectarines creates a mouthwatering treat that is sure to impress. Whether you serve them as a brunch centerpiece or a decadent dessert, these crepes with poached nectarines will leave everyone craving for more.

Keywords: crepes, poached nectarines, breakfast, dessert, sweet syrup

Crepes with poached nectarines recipe details

Crepes with poached nectarines recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

	For the crepes:
2 large	eggs
175 ml	milk
2 tbsp	unsalted butter, melted
125 g	plain flour
2 tbsp	sugar
¼ tsp	salt
1 tsp	vanilla extract
	To poach the nectarines:
6 medium	nectarines, peeled, pitted and thinly sliced
370 ml	peach nectar
125 ml	water
3 tbsp	peach brandy or cognac
1 medium	orange, zest only
1 tsp	vanilla extract
1 pinch(es)	ground cinnamon
	For the sauce:
	the poaching syrup
250 g	brown sugar
80 ml	double cream
	icing sugar, to dust
	fresh berry fruit, raspberries, strawberries, blueberries etc, to garnish

Instructions

Will serve 4-6, depending on the size of crepe, allowing 1 crepe and a nectarine per person.

To make the crepes:
Using a blender or whisk, combine the eggs and milk. Add the butter, flour, sugar, salt and flavouring and process until well combined and smooth.

Cover and refrigerate for at least an hour but preferably overnight. The batter is sufficient for 4 large crepes or 6 smaller ones.

Heat a small knob of butter in a crepe pan over medium heat. When the pan is very hot, add a quarter (or one sixth) of the batter. It should easily cover the bottom of the pan. Cook until the edges begin to brown and look dry, and bubbles appear on the surface. Flip the crepe and cook the other side for a few seconds. Turn out onto a plate, cover with a clean towel to keep warm.

Repeat with remaining batter. If not using the crepes almost immediately, separate with a small sheet of greaseproof paper.

To poach the nectarines: Place all ingredients into a medium saucepan and heat on a medium heat and bring to a simmer. Cover and reduce heat to low and continue to cook for about 5-6 minutes, until just tender. Remove nectarines with a slotted spoon. Reserve liquid and allow to cool.

To make the sauce:
Add the sugar to the poaching liquid and bring to the boil in a saucepan, stirring until the sugar has dissolved, and then simmer until the volume has reduced to about 350ml, about 10-15 minutes. Allow to cool for several minutes and add the cream and stir well. Serve warm or at room temperature.

To assemble:
Place several slices of nectarine on a crepe and roll or fold up, as desired. Drizzle with some of the sauce, sprinkle with a little icing sugar and garnish with a few fresh raspberries, blueberries or strawberries.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a