8 (6-inch) crepes
3/4 c. blanched slivered
almonds, toasted
4 fresh peaches
lemon juice
3 Tbsp. packed brown sugar
1/8 tsp. ground ginger
3/4 c. dairy sour cream
Prepare crepes and set aside. Chop 1/2 cup of the almonds. Peel and
pit peaches; coarsely chop 3 1/2 peaches. Slice remaining 1/2 peach
into 10 thin wedges; brush with lemon juice. Toss the chopped peaches
with 2 tablespoons lemon juice. Add brown sugar, the chopped almonds
and ginger. Drain. Place one crepe on serving platter and spread with
2 tablespoons sour cream. Spoon over 1/4 cup of the peach mixture;
top with another crepe. Arrange 5 of the reserved peach slices in
spoke-shape on top. Sprinkle with 2 tablespoons of the remaining
almonds. Complete second crepe stack using same procedure. Serve
immediately. Makes 6 to 8 servings.
Crepes:
2 eggs
1 c. flour
1 1/4 c. milk
1 Tbsp. vegetable oil
pinch of salt
In mixing bowl lightly beat the eggs. Gradually add the flour
alternately with the milk, beating until smooth. Beat in vegetable
oil and a pinch of salt. Or, combine ingredients in blender or food
processor and blend until smooth. Refrigerate batter at least 1 hour.
Heat crepe pan and brush it once lightly with butter. Take pan from
heat; pour in 2 to 2 1/2 tablespoons or just enough batter to cover
bottom, swirling pan to distribute batter evenly. Cook over medium
heat about a minute or until the edges loosen, the top is dry and
underneath is golden brown. Invert crepe on towel to cool. Repeat
until all batter is used. Makes about 16 crepes. Crepes may be
stacked, wrapped in clean towel, placed in plastic bag and kept in
refrigerator for 1 to 2 days.