Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Peach Crepes
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- #33931
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3/4 cup sifted flour
1/4 cup sugar
1 pinch salt
2/3 cup bite size shredded wheat biscuits, crushed
3 eggs
1 1/2 cup milk
4 tablespoons butter, melted
1 egg white
3 medium peaches, finely diced
1/4 cup sugar
1/4 teaspoon ginger
3 tablespoons brown sugar
directions
To make crepes, sift flour, sugar and salt together into bowl. Stir in shredded wheat crumbs.
Beat eggs, milk and 1 tablespoon of melted butter in separate bowl; stir into flour mixture. Stir until batter is smooth. Refrigerate for 2 hours.
Heat lightly buttered, 5 to 6 inch skillet or crepe pan. Stir batter; spoon 2 tablespoons of batter evenly into pan. Cook over high heat for 1/2 minute on each side, or until lightly browned. Stack to keep warm.
Preheat oven to 400F. Beat egg white until soft peaks form. Fold in peaches, sugar, and ginger. Fill crepes with 1 heaping tablespoon of peach filling. Roll up crepes and place in buttered baking dish.
Combine the brown sugar and remaining 3 tablepoons of melted butter; spoon over crepes. Bake for 10 minutes. Serve immediately.
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
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