Buttered Crepes with Caramel Ontario Peaches

Suggested wine pairing: Ice Wine from the Niagara Peninsula.

Serves 4.


Chef’s tip: may substitute ground cloves with ground nutmeg. Add toasted spiced pecans to create a crunchy texture and element of spice.

PER SERVING (2 crepes only): about 350 cal, 9 g pro, 16 g total fat (7 g sat fat), 44 g carb,

3 g fibre, 121 mg chol, 220 mg sodium. %RDI: iron 14%, calcium 12%, vit A 16%, vit C 12%, vit D 22%, folate 28%, vitamin B12 28%.

Source: www.ontariotenderfruit.com


Crepe Batter

1 cup milk 250 mL
2 eggs 2
1/4 tsp salt 1 mL
1 tsp sugar 5 mL
1/2 tsp vanilla flavour 2 mL
2/3 cup all purpose flour 150 mL
1 tbsp butter, melted 15 mL
1/2 tsp cinnamon, ground 2 mL
Pinch *cloves, ground Pinch
  Canola oil  

Caramel peaches

2 tbsp butter, unsalted 30 mL
1/4 cup brown sugar 50 mL
4 Ontario peaches, washed and sliced 4


Crepe batter: In a large bowl, add milk, eggs, salt, sugar, vanilla, flour, butter, cinnamon and cloves and whisk until smooth. Allow batter to rest for 1 hour before using, alternatively batter may be prepared one day in advance. Over medium heat, lightly brush an 8-inch (20 cm) skillet or crepe pan with canola oil.  Add a 1/4 cup (50 mL) of batter and quickly swirl to coat the bottom of the pan.  Cook until edges become dry and golden; about 1 minute.  Using a spatula, flip the crepe and cook until golden brown on the other side. Transfer to a plate and continue steps with remaining batter.

Caramel peaches: In a medium skillet over medium-high heat, add butter and sugar and cook until sugar is well dissolved.  Add peaches and toss to coat.  Cook for 3 minutes until soft.  Remove from heat and allow to cool.

Lay crepes on work surface and spoon caramel peaches equally in the centre of each crepe and gently roll. Place crepes on dessert plates and for an added touch, add a scoop of vanilla ice cream or dollop of whipped cream.