|EDIBLE WILD PLANTS AND HERBS|
|by Pamela Michael|
Exquisitely illustrated with full-colour paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samp...
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.
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.
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 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.
top of page