Crepes with Red Wine Glazed Peaches and Lemon Cream
Crepes
110g sifted plain flour
2 eggs
275ml wholemilk
25g melted butter
Whisk together. Place in a jug.
Heat a frying or crepe pan until smoking hot and wipe with oil on a piece of kitchen paper.
Tilt the pan to an angle away from yourself and pour a thin layer of the mix over the pan swirling quickly to ensure the bottom of the pan is covered. Cook for 30 seconds then flip if you’re using a low sided crepe pan or use a spatula if you’re not. Cook for 20 seconds on the other side. Repeat and layer with greaseproof paper. You should have 12 crepes.
Red Wine Glazed Peaches
100g castor sugar
150ml red or rose wine
4 ripe peaches
Bring a pan of water to a rolling boil. Have a bowl of iced water beside it.
Score the top of the peaches and plunge 2 at a time into the water for 10 seconds. Remove from pan and place in iced water. The skin should peel away easily. Cut the peaches in half and remove the stone. Cut into bite sized pieces.
Boil the sugar and wine in a large frying pan until thick and syrupy. Add the peaches to coat and cook for a minute. Cool.
Lemon Cream
250ml whole milk
3 egg yolks
50g castor sugar
10g cornflour
10g plain flour
Zest 1 lemon
250ml double cream whipped
Scald the milk.
Whisk the egg yolks, sugar, cornflour and plain flour together. Pour over half the hot milk, whisk well and return to the pan. Whisk until the mixture thickens. Scrape into a bowl and add the lemon zest. Cover the surface with cling, cool and then chill completely.
Mix the custard with the cream.
To assemble – take a crepe spoon some peaches in the middle and dollop of lemon cream. Fold into a parcel and dust with icing sugar.
