Entry #2780, August 25, 2013

Are you craving a breakfast recipe that isn’t your normal pancake or  french toast breakfast? Why not try some light and airy crepes with peach and cognac glaze? This recipe is easy enough to try at home and is the perfect breakfast or brunch to serve to your guests. Let me know how you like it! Thanks Sunset magazine for this breakfast treat!

 Cognac Glazed Peach Breakfast Crepes

Image via: Jelanie Shop

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Ingredients

Crêpe batter
3 large eggs
2/3 cup flour
1 cup milk
About 3 tbsp. melted butter
Cheese filling
1 cup whole-milk ricotta cheese
2 tablespoons sugar
1 teaspoon finely shredded lemon zest
1/8 teaspoon kosher salt
1 tablespoon butter
Peach topping
2 tablespoons butter
3 large peaches, sliced
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons lemon juice
3 tablespoons cognac
1/4 cup toasted sliced almonds

Image via: Cooking Classy

Directions:

1. Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
2. Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
3. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
4. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
5. Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and almonds if desired.

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