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| PEACH AND VANILLA CRÊPES WITH FRESH RASPBERRY & BLUEBERRY SAUCE |
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| INGREDIENTS |
4 Peaches
1 Vanilla Bean
5 oz Raspberries
5 oz Blueberries
8 Crepes
1 Orange Zest
6 oz Whipped Cream
3 oz Brown Sugar
2 oz Butter
Spring Water
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| INSTRUCTIONS |
| Cut the peaches into slices.
Warm the butter with the brown sugar and a little spring
water.
Place the peaches in the pan and allow them to cook
slowly.
Scrape out the inside of the vanilla bean and add it to the
peaches.
Add in the raspberries and blueberries, allowing it to warm.
Arrange the crêpes on a cutting board.
When the fruit mixture has stewed, spoon it into the crêpe,
folding it in 1/2 and then into 1/2.
Warm the fruit-filled crêpe in a 200 degree oven for
5 minutes.
Arrange on the plate and finish with a fresh cream rosette. |
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