Friends are for emailing when you’ve found the perfect color nail polish and just have to tell someone.
Friends are for sending rant-filled texts when your computer’s hard drive takes a nose-dive and you can’t seem to access your back-up files.
Friends are for taking you out for drinks to celebrate quitting a job you hated.
Friends are for loaning you every season of Sex and the City on DVD to help you heal after a breakup.
Friends are for helping you get over your lingering cooking fears and teaching you new skills.
Stef has been a friend in all of these things, and, during our most recent cooking adventure, helped me get over my crepe-making fears: She taught me how to make crepes!
As it turns out, crepe-making seems scary and fancy and like you would need all sorts of fancy equipment, but is really quite easy and requires only a blender, nonstick skillet, and good rubber spatula.
These crepes are essentially a blank canvas, perfect for filling with whatever you wish. Stef and I got creative and decided to fill ours with some barely-sweetened honeyed ricotta, and topped them off with some peaches cooked in a syrup made simply of butter, brown sugar, and a splash of honey whiskey. Maybe whiskey isn’t your thing? Not a problem. The whiskey can easily be swapped out for a combination of orange juice and honey.
Try these crepes for dessert, or even for brunch! Your guests will be impressed, and you certainly don’t have to tell them how easy they were to put together.
Crepe recipe very slightly adapted from Alton Brown.
Peach and Ricotta Crepes
Ingredients
For the crepes:
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter + more for the pan
- Pinch of salt
For the ricotta filling:
- 1 cup ricotta cheese
- 1 tablespoon + 1 teaspoon honey
- 1 teaspoon orange zest
For the peach syrup:
- 4 peach halves fresh or jarred, sliced
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 tablespoon Jack Daniel's Tennessee Honey Whiskey
Instructions
Make the crepes:
- Place all ingredients in a blender, and blend until smooth and well-combined. Place in the refrigerator to rest for at least 1 hour (this allows the bubbles formed by the blender to dissipate).
- Heat a medium nonstick pan over medium to medium-high heat. Add a small amount of butter and swirl to coat the pan. Pour 1/4 cup of the crepe batter into the middle of the pan, then swirl the pan so that the batter thinly coats the bottom of the pan. Allow to cook for about 1 minute, until set and lightly browned on the bottom - small bubbles will appear on the top when it is ready to flip (just like a pancake). To flip, use a rubber spatula to gently lift the edge of the crepe. Slide the spatula under the crepe, then lift the crepe up and flip it over. Cook for about 30 seconds on the second side, then remove to a plate. Cooked crepes can be stacked on top of each other without sticking together.
- Your first crepe will probably not turn out very well. This is normal; have patience, they will get better!
Make the ricotta filling:
- Place ingredients in a food processor and process until combined.
Make the peach syrup:
- Place the butter, brown sugar, and whiskey in a small saucepan. Bring to a boil over medium heat; add the sliced peaches and allow to simmer for 3-5 minutes or until reduced. For a thicker syrup, simmer a few minutes longer.
To assemble:
- Spread 2 tablespoons of filling on half of one crepe. Fold the crepe in half, then in half again (it will now be folded into quarters). Repeat with remaining crepes. Place 1-2 filled crepes on each plate, top with the peach syrup, and dust with powdered sugar (if desired).
Notes
These sound delicious! I’ve never made creeps before either. I mean, crepes. That totally cracked me up on Instagram the other day! 🙂
Tee-hee 🙂
Ok. Now I need to try and make crepes. I spent 28 years studying creeps, so I’m an expert on those. However, crepes (which sounds much more interesting) could be a fun thing for this summer and summer fruit. I’m thinking that this is a recipe for two, though. Three for me, three for Daddy. 🙂
Well, duh.
These look wonderful. I have never made crepes and would say that I was intimidated to try. You guys may have inspired me. 🙂
Crepe-making date!
So glad I found your and Stefanie’s blogs (I’m a Steph, too, whaaaat :)). I am DROOLING over these magical crepes — peach and ricotta, come to mama.
Yay, another Steph! Peach and ricotta were so peeeeerfect in these
These are so pretty! And if they’re as easy as you say I totally need to try to conquer MY fears and make some crepes!
I totally love you and Stef, too, btw, and I wanna be your friend 😛
You can TOTALLY do it!
Also, you can totally be our friend. 🙂
Yayyyyy *happy dance*
oh and, cool, I guess I can be your friend…
just kidding! The happy dance was for you guyssss 😛
Aww! You’re too cute! I can’t wait for our next cooking and blog technology date!
:-* xoxo
These look and sound exquisite, Stephie!! I have yet to attempt the art of crepe-making, but you’ve inspired me to bite the bullet and give it a go, no matter how formidable it seems 🙂
Whoo-hoo! You can totally do it.
I need a friend to loan me every sex and the city episode ever! Friends and family are so important in life to laugh with you and help you eat delicious peach and ricotta crepes. These are gorgeous, Stephie!
So, so true!
I´m glad you overcame your fear of crepes, because they are such a great thing for both savory and sweet fillings. They look simply perfect! Love them. And that peach syrup is fantastic!
Thank you! They turned out quite lovely.
Beautiful! I always thought these were complicated too, but I might need to give them a try!
I totally adore your blog! I also live in Chicago and have a food blog (ingoodtasteblog.net) that I’ve quasi abandoned to start an online magazine called My Daily Find Chicago. Love your recipes and can’t wait to try a few!
Another Chicago blogger!! I love connecting with people here in the area. Watch out, you’re on my radar now! 😉
What a lovely post and a beautiful recipe! Perfect way to cheer me up on a Sunday evening…just wish I had a friend to make me those crepes!
I’m glad it could cheer you up! 🙂
My oh my that looks divine. I made a crepe yesterday… Would it be bad to have them two days in a row?
New follower.
Perfectly acceptable!
This recipe reminds me of a delicious breakfast my hubs and I had at a lovely B&B surrounded by nature and all kinds of pretty flowers. I love it!
I have a crepes fear, too. Haven’t made them since Freshman year French class (a looooong time ago). I’ll bookmark this! You’ve inspired me to try again! Love your blog! 🙂
Oh yay! I do hope you try them, they are so good and not scary at all!
Love this recipe. Peach is one of my fave fruits. Nice combination of flavours in this. I found you from Rachel’s site. Have no idea how I hadn’t found you earlier.
Thank you! So glad you popped on over!