Peaches, Crepes, & Fat Sauce

Fall is in the air and peaches are still in abundance.  I will eat them non-stop until I can’t find another peach for sale at a farm stand!

Fresh peaches are barely simmered in fat sauce and carefully arranged into thin french crepes.

I ended up eating three.

You will need the following:

Peaches, Crepes, and Fat Sauce

5-6 peaches, peeled and sliced
8 crepes
1/2 cup fat sauce

Warm a large skillet, add fat sauce and heat until sauce barely begins to bubble.  Add sliced peaches and cook until peaches release some of their juices and peaches are beginning to warm.  Divide peaches among 8 crepes.  Fold into a triangle shape.  Dust with confectioners sugar, a dollop of whipped cream, or yogurt.  Makes 8 generously filled crepes

Peel, pit and slice peaches.  I plan on about 1 peach per crepe, if the peaches are small.

Pour fat sauce into a warm skillet.

Add prepared peaches.

Barely bring to a simmer.  I like the flavor of fresh peaches, so I don’t want them to cook.  I only want to bring the fat sauce to a simmer so that the peaches will release a bit of juices to create a sauce.

Spoon peaches into crepes.

Fold in half.

Fold over again to form a triangle.  Pour any remaining peaches and juices over the the top.

This is a pretty simple recipe.  Crepes only take a few minutes to make and you should ALWAYS have fat sauce in your refrigerator.

Sprinkle with a little powder sugar.  You can serve will a dollop of whipped cream or yogurt.

A fabulous wake up and smell the Autumn air or a great dessert…or both.

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Peaches, Crepes, and Fat Sauce

Crepes filled with fresh peaches and drizzled with a buttery sauce that I like to call "Fat Sauce

Course Breakfast, Dessert

Cuisine American

Keyword crepes, fat sauce, fresh peaches

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 8 crepes

Calories 218 kcal

Ingredients

• 5-6 peaches peeled and sliced
• 8 crepes
• 1/2 cup fat sauce

Basic Crepe Recipe

• 1 cup flour
• 2/3 cup cold milk
• 2/3 cup cold water
• 3 large eggs
• 1/4 teaspoons salt
• 3 tablespoons melted butter plus more for brushing pan

Fat Sauce

• 1 ½ cups sugar
• ¾ cup buttermilk
• ½ cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla

Instructions

Filling the Crepes

1. Warm a large skillet, add fat sauce and heat until sauce barely begins to bubble.  Add sliced peaches and cook until peaches release some of their juices and peaches are beginning to warm.  Divide peaches among 8 crepes.  Fold into a triangle shape.  Dust with confectioners sugar, a dollop of whipped cream, or yogurt.  Makes 8 crepes

Crepes

1. Add the ingredients into a blender and blend until smooth.  Batter can be mixed with a whisk as well.

2. Heat a crepe pan or a 8 or 9-inch skillet.  Brush with butter and pour about 3 tablespoons of the batter into the center of the pan.  Tilt the pan in all directions to cover the bottom of the pan.  Cook until the batter appears dry on top.  Carefully turn the crepe over and cook briefly.  Repeat process until all the batter has been used.  Makes about 10 - 12 crepes.    Julia Child's master crepe recipe

Fat Sauce

1. In a large saucepan, combine sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil for 5-7 minutes. Stir constantly. The addition of the baking soda will make the syrup foam up. Make sure your pan is large enough so that it doesn’t boil over. Cook until a light caramel color.

Recipe Notes

• Nutrition facts DO NOT include Fat Sauce.  

Nutrition Facts

Peaches, Crepes, and Fat Sauce

Amount Per Serving

Calories 218 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g20%

Cholesterol 80mg27%

Sodium 222mg9%

Potassium 244mg7%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 12g13%

Protein 6g12%

Vitamin A 560IU11%

Vitamin C 6.2mg8%

Calcium 51mg5%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

**Nutrition facts do not include fat sauce.

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