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Hazelnut crepes with peaches
Hazelnut crepes with peaches
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Prep Time:
Cook Time:
Create stunning dessert crepes showcasing gorgeous fresh fruit.
Ingredients:
  • 40.00 ml ground hazelnuts
  • 150g (1 cup) self-raising flour
  • 0.63 gm ground cinnamon
  • 10.00 gm caster sugar
  • 1 egg, lightly beaten
  • 450ml milk
  • 20g unsalted butter, melted, plus extra, to cook
  • Icing sugar, to dust
  • 500g mascarpone
  • 85.80 gm honey
  • 1 tsp finely grated orange zest
  • 4 peaches
  • 1 lemon, juiced
  • 120g raspberries
  • 20.00 ml Frangelico liqueur
Instructions:
  • In a bowl, sift ground hazelnuts, flour, cinnamon, sugar, and a pinch of salt. Create a well in the center and gradually whisk in the combined egg and milk until a smooth batter forms. Then whisk in the butter. Cover and let the batter stand at room temperature for 30 minutes.
  • Prepare the filling by mixing mascarpone cheese with 1 tablespoon of honey and orange zest. Chill until ready to use.
  • Quickly blanch peaches in simmering water, then place in a bowl with lemon juice to coat. Allow peaches to cool. Once cooled, peel, halve, remove stones, and dice into 1cm pieces.
  • Heat a small amount of extra butter in a 17cm crepe pan over medium heat. Pour in 2 tablespoons of batter, swirl to cover pan, and cook until lightly browned underneath. Flip and cook for another minute or until lightly browned. Continue with more butter and batter, stacking the crepes as you go.
  • Further melt a touch of extra butter in a skillet, then quickly sauté peaches for 1 minute. Add raspberries, the rest of the honey, and liqueur, then toss everything together gently.
  • For serving, generously spread each crepe with a luscious mascarpone blend, heap on the flavorful fruit mix, fold into quarters, and sprinkle with a generous amount of powdered sugar.

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