French Crepes with Caramelised Peaches and Toasted Hazelnut
If you are trying to impress a certain someone and are stuck for some brunch ideas, then fear not, we've got you sorted for this weekend at FLO London. These crepes are so easy to make and once mastered, you’ll be able to whip them up any time.
So, here’s the only recipe you’ll ever need - however if you are watching your waistline then substitute wheat flour for buckwheat and bob's your uncle! Practice them this weekend & prepare to shine forevermore as the domestic superstar you know you are .
Total time: 20 minutes
Serves: 4
Ingredients
Caramelised Peaches
40g Butter
4 peaches cored and cut into thin wedges
3 tbsp clear honey
3 tbsp light brown soft sugar
Crepes
100g plain flour (or buckwheat flour)
1 Free Range Egg
300ml semi-skimmed milk ( or dairy alternative eg. almond/soy)
2 tbsp oil
Pinch of salt
1tsp of sugar
Toppings
4 generous scoops of Oppo Salted Caramel Ice Cream
25g hazelnuts, chopped and toasted
Method
Crepes
1. Place the flour in a large bowl and make a hole in the centre for your egg. Whisk the egg into the flour and then gradually whisk in the milk to form a smooth batter.
2. Heat a little oil in a frying pan (or pancake pan). Pour in half a ladle of the batter, spread to thinly coat the base on the pan and cook for 1–2 minutes. Flip over and cook for 2 minutes. Repeat to make 8 pancakes.
Caramelised Peaches
3. Heat the butter in a large frying pan. Add the peach wedges and fry for 3 minutes/ until they begin to soften and turn golden. Stir through the honey and sprinkle over the brown sugar. Continue to cook for a further 4 minutes until sticky and glazed.
4. Place 2 crepes on a large plate, top with your caramelised peaches and a scoop of Oppo Salted Caramel ice cream. Drizzle over any leftover sauce in the pan from your peach.
Words by Christine Barnett
Photography by Jelena Fairweather
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