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