Cinnamon Peach Crepes

There haven't been many fresh peaches in the store this year.  Growing up, my great uncles had a peach orchard along the Santiam river.  They will always be the best peaches I've ever eaten.  For these crepes,  I pick up a 2-3 lb. bag of frozen peaches at our local grocery discount store.  They aren't' the same but can be flavored enough to taste good.

To thicken frozen peaches...or any fruit. . .taste as you go.  Add sugar or more cornstarch if needed.

Ingredients:

Peaches

sugar

water

dash of salt

Cornstarch

Thickening fruit is easy but it can take a bit of practice to get the flavor and the consistency right.  Fresh ripe fruit may need less sugar and more cornstarch.  It makes a great topping for pancakes or ice cream or. . . 

Place frozen peaches in large saucepan.

2-3 lb. bag. . . 

Add 1/2 -3/4 cup sugar (I keep the sugar content a bit lower on purpose. Adjust to your taste)

Add 1/2-1 cup water.

Cover and heat on medium heat.

Check often and stir occasionally.

When defrosted and fruit is soften, add

1 tsp. cinnamon

1/2 tsp. salt.

Mix 2-3 Tbsp. cornstarch with cold water in a small cup.

Stir until cornstarch mixture is smooth.

Pour into hot fruit, turn temp to medium and stir constantly.

Bring to a boil and let boil until sauce thickens and becomes clearer and shinier.  (You'll see the difference.)  

Take off heat cover and let set.

Crepes

Basic crepe recipe taken from Betty Crocker's Cookbook 1986 printing (138).  I changed recipe format and added cinnamon.  Love this version of Betty Crocker's Cookbook.  

1 1/2 cups all purpose flour

1 Tbsp. sugar

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon (This will make the crepes darker in color.  If you want light pretty crepes, leave out the cinnamon.)

Mix above ingredients in bowl.

Stir in ingredients below:

2 cups milk

2 Tbsp. melted butter or margarine

1 tsp. vanilla

2 eggs

Mix the batter with a hand mixer until smooth.  We're very fond of the old-fashioned hand beater, partially seen here.  If you can find one in good shape, they are great to have on hand.

Lightly butter a 6-8" skillet. 

Let it get hot.  Pour about 1/2 cup into skillet and tilt skillet until it covers entire skillet bottom.

Heat over medium heat until bubbly.

When edges start to curl. . . use spatula to flip.  The second side goes faster and just needs about 1 minute to finish.

(Husband is my crepe maker and helped write the above.) 👨😀

Stack finished crepes using waxed paper between them.  

I nab them as soon as they are finished, fill and fold.  1/3 to 1/2 cup thicken fruit is usually plenty

We serve with whipped cream or Frozen Cream topping and maple syrup.

We also usually have bacon. . . the crepes are a great excuse for bacon.