All Friends on Deck

Crêpes with Peach Compote and Whipped Mascarpone

 

Allow ample time to prepare the crêpe batter, which must rest for three hours. Unfilled crêpes can be made up to three days ahead. Store in refrigerator layered between sheets of wax paper and wrapped in aluminum foil. Reheat in microwave or dry skillet just before filling and serving. Serves 8.

For peach compote:

8 ripe peaches, peeled, pitted, and cut into 8 slices each
3/4 c. sugar
1/2 c. brandy

In large stock pot, bring peach slices, sugar, and 1/4 c. water to a simmer over medium-low heat. Cook until fruit is soft but not mushy, about 10 minutes. Add brandy and cook 5 more minutes. Remove from heat and set aside.

 
For crêpes:

4 1/2 oz. (about 1 cup) unbleached all-purpose flour
3 eggs
3/4 c. milk
2 tbsp. butter, melted
2 1/2 tsp. orange flower water (available at Whole Foods or specialty foods stores)
Zest from half a lemon
1/2 tsp. almond extract
1 1/2 tbsp. confectioner’s sugar
1 tbsp. clarified butter or ghee (available at Whole Foods or specialty foods stores)

In medium bowl, whisk together flour and eggs. In small bowl, combine milk and melted butter. Add orange flower water, almond extract, zest, sugar, and pinch of table salt, and stir to combine. Slowly pour milk mixture into flour-egg mixture, whisking gently until smooth. Strain through sieve into clean bowl to remove lumps. Rest in a cool place for 3 hours.

Preheat small nonstick skillet or crêpe pan over medium heat, brushing with small amount of clarified butter. Stir batter, and pour about 2 1/2 tbsp. into hot pan, swirling pan to distribute batter evenly. Cook until golden brown, about 20 seconds, then flip and cook second side 15 seconds more. Transfer to plate and cover with foil, placing wax paper in between crêpes to prevent sticking. Repeat to make 8 crêpes, wiping pan with paper towels and brushing with butter in between rounds.

 
For whipped mascarpone cream:

1/2 tsp. vanilla extract
3 1/2 oz. granulated sugar
3/4 c. whipping cream
12 oz. mascarpone cheese
3 egg whites

In medium bowl, whisk vanilla, sugar, and cream until sugar is incorporated. Add mascarpone and whisk until fluffy. In small bowl (or standing mixer fitted with whisk attachment), whisk egg whites until stiff peaks form. Gently fold egg whites into mascarpone mix until just combined.

To serve, spoon peach compote into middle of each crêpe, fold crêpe in thirds (like an omelette), and top with whipped mascarpone.

 

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