|by Bruno Loubet|
The first cookbook from the innovative chef of "The Four Seasons" restaurant at the Inn on the Park in London.
1 - 6 of 6 for peach crepes
In small food ... until smooth. Brush crepe with fruit spread. Spread peach mixture to within 1" of edge of crepe; fold or roll crepe to enclose filling.
Peel and slice ... 3 or 4 peach slices into the center of each crepe (recipe follows). Roll ... cream. EGGY THIN CREPES: In blender ... in 8" crepe pan.
FOR FILLING: Blend ... unbrowned side of crepe; sprinkle with ... Repeat with remaining crepes. Drain peach slices; reserve syrup. ... 18 crepes. Grease skillet.
Mix all but fruit until smooth. Pour 3 to 4 tablespoons on greased skillet. Cook until edges begin to curl slightly and surface is dull. Turn and ...
Combine eggs, milk ... For the first crepe, brush the ... dry. Loosen the crepes edge with a ... center with mixed fruit and fold. Top with whipped topping.
Combine all ingredients ... To cook the crepes, heat any ... of apricot or peach brandy. I usually ... apple. To the apple I also add cinnamon. It's great.
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