Fresh Peach Crepes

This post will be short and sweet, appropriate to a light summer treat that needs very little hype.

Fresh peach crepes.  The "crepe" part might sound scary, but they are incredibly easy to make in a six-inch skillet.  Be prepared to toss the first one or two as they soak up the excess vegetable oil and come out looking less like crepes and more like...well...you know what I mean.

Fresh Peach Crepes
Adapted from Better Homes and Gardens

6 medium peaches
Sugar to taste

2 beaten eggs
1 1/2 cups milk
1 cup flour
1 tablespoon vegetable oil
1/4 teaspoon salt

Wash, dry, and slice peaches into thin slices.  Peaches may also be peeled if you do not wish to eat the skins.  Add sugar to taste.  Be sure to stir the peach and sugar mixture well.

Whisk remaining ingredients in a medium bowl.  Heat a teaspoon of vegetable oil on a 6 inch skillet over medium-high heat.  Place a large spoonful of batter in the center of the skillet and quickly tilt the skillet back and forth until the batter covers the entire bottom of the skillet.  The edges may be thinner than the center.

Replace skillet on burner at medium-high heat.  Cook for two minutes.  It is easy to tell when the crepes are cooked because the batter turns a deeper yellow color, usually from the edges into the middle.  The edges may also show a tiny bit of brown.  When crepe is finished, invert the skillet over a plate covered with a paper towel.  Shaking the skillet usually will dislodge the crepe, but if this is not successful gently peel back one edge of the crepe with an egg turner.  Inverting the skillet again should make the crepe flip out.  The first one or two crepes will be less-than-pretty.

Assemble crepes on a plate by spooning the peach mixture into the center of a flattened crepe and folding or rolling the crepe up.  Powdered sugar, honey, or whipped cream may be added over top as desired.

Makes approximately 10 to 12 crepes.