Crepes Melba Recipes

Steps:

• Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
• Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
• When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
• To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
• To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Steps:

• In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.

Steps:

• MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
• SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
• TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

Steps:

• Crepes:.
• Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
• Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
• Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
• Filling:.
• Beat cream cheese, powdered sugar, and almond extract until smooth.
• Assembly:.
• For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.

Steps:

• Crepe Place eggs, milk, and oil in blender container, cover and process, pulsing several times. Add pancake mix and blend. Scrape down sides of container; blend until smooth. Coat 10" non-stick skillet with no-stick spray. Heat skillet over medium-high heat. Remove from heat and pour 3-4 Tbsp. crepe batter into center of pan, quickly rotating pan to coat the bottom surface. Cook until crepe edges appear dry and lightly browned. Carefully turn crepe over and briefly cook other side. Turn crepe out onto a plate; cover to keep warm. Repeat with remaining batter. Crepe Filling Beat cream cheese, powdered sugar and almond extract in small bowl until smooth. Divide filling among the 8 crepes, spreading evenly. Fold crepe in half and then in half again, forming triangles. Place two crepes on each plate. In small pitcher, microwave jam on HIGH for 45-60 seconds, stir until melted and smooth. Top crepes with drained peaches, drizzle with warm jam.

Steps:

• MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
• SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
• TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

Steps:

• Quick Crepe Batter:
• Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
• Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
• Spray a 10" non-stick skillet with the non-stick spray.
• Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan, about 1/4 cup.
• Quickly rotate the pan tilting to coat the surface.
• Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
• Turn out the crepe onto a plate; cover to keep warm if desired.
• Repeat with remaining batter.
• Filling:.
• Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
• Assembly:.
• Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
• Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
• Bring to room temperature just before serving.
• Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
• Drizzle with raspberry jam.
• Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.

Steps:

• Crepes: 1. Place ingredients for crepes in blender or food processor in the order listed. Blend at high speed for 20 to 30 seconds. Scrape down sides of the container. Blend a few more seconds. 2. Spray a crepe pan with no stick spray before heating. Before cooking first crepe, put 1/2 teaspoon butter into pan. (You have reached the correct temperature when the batter sizzles slightly when poured into the pan and the first side cooks in approximately 1 minute. 3. Crepes should be pale in color, not dark brown. Place 2 or 3 Tablespoons of batter into a 6- to 7-inch crepe pan. Quickly tilt the pan so the batter covers the bottom of the pan entirely. Turn the crepe when it begins to set and crisp around the edges. Loosen around the edge with a spatula and flip it over. Cook a few more seconds and slide the crepe out of the pan onto a plate. 4. Stack them on top of each other until they are all made. Set aside crepes. Filling: 1. Whip the cream until soft peaks form. Stir in 1/4 cup of sugar and beat until stiff. Fold whipped cream into ricotta cheese. 2. Make sauce now. When crepes are ready to fill, add peaches to cheese mixture and spoon into crepes. Place filled crepes on serving dishes. Sauce: 1. Pour fresh raspberries in blender strain to remove seeds. Add 1/3 cup sugar and Triple Sec. Heat sauce just before serving. Spoon warm raspberry sauce over crepes.