Remember when we made crepes? Do you have leftover ones? Did you find yourself saying, “These are fresh-tasting and delicious but far too healthy and booze-free?” Yeah? I knew it. We are friends for life.
Here’s something to consider for your next weekend breakfast. Or weekday, I suppose. If you have time to make a breakfast like this on a weekday I’m way, way jealous, by the by.
Crepes keep fairly well, especially if you stack them between sheets of wax paper. I kept these in the fridge, though the freezer would probably have been better. All you do to thaw them out and refresh them in that case is throw them in the oven for a while. We are lazy this morning.
And then we take four peaches and peel them. Do you know how to peel a peach? See, I sometimes have useful information. This works well with tomatoes, too. Use a sharp knife to make an X in the skin of your peach. Drop into boiling water for 45 seconds to a minute, then dunk into some ice water to stop the cooking process. Starting at your pre-made X, you should be able to peel the skin off pretty easily.
This brandy traveled a long way… But I would just as soon use some Christian Brothers.
Mascarpone and powdered sugar, plus brandy. Fat, sugar and alcohol is all well and good, because we’re eating fruit. Right?
Fruit–here it is, with some… Again, sugar and alcohol.
The mascarpone mixture is rich–something to keep in mind. Use it sparingly for a lighter breakfast.
Brandied Peach and Mascarpone Crepes
(crepes recipe from Alton Brown)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
4 medium peaches, peeled and cut into wedges
1/4 cup brown sugar
2 tbsp brandy
8 oz. mascarpone
6-8 tbsp powdered sugar, to taste
3-4 tbsp brandy, to taste
In a blender, combine all of the first five ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
Coat a medium pan with melted butter. Pour about 1/4 to 1/3 of a cup of batter into the center of the pan and swirl to spread evenly. Cook until set (about 30 seconds) and flip. Cook for another few seconds.
Heat peaches and sugar in a saucepan over medium heat until peaches are soft and the mixture is bubbly and thick, about 10 minutes. Take off the heat and stir in 2 tablespoons of brandy.
Stir powdered sugar and remaining 4 tbsp of brandy into mascarpone. Taste and adjust as you’d like. Spoon 1-2 tablespoons of the cheese mixture onto the edge of a crepe. Top with some of the peaches, tuck and roll. Top with additional mascarpone and peaches. This recipe makes enough peach filling/mascarpone mixture for about 4-5 crepes.