Chef Maureen Little with Virtual Bistro Catering / Opelousas St. Landry Chamber of Commerce Soiree' Royale

Crepes and Peaches

Crepes and Peaches

• ¾ cup sifted All purpose flour
• Pinch of salt
• 1 egg
• 1 ¼ cup milk or heavy whipping cream
• Oil, for frying

Method:
1. Sift flour and salt into a bowl and make a well in the center. Beat the egg in a separate dish and add to the dry ingredients. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. 2. Heat a small amount of oil in a medium frying pan. Cook over medium high heat about one minute until golden brown. Turn or toss and cook on the second side ½- 1 minute until golden. 3. Transfer to a plate and keep hot. Repeat with the remaining batter. Stack crepes on top of each other. 4. Serve with a filling or top with whipped cream.

• 2 peaches, ripe but not soft
• 2-3 Tbsp Butter
• 3 Tbsp Brown Sugar
• Rum, dark to taste

Method:
Take 2 ripe peaches, cut in half, then slice in about 4 or 5 slices. Melt a few Tbsp butter over medium heat. Add 2 to 3 tablespoons of brown sugar, stir. Add peaches. Cook until fairly warm and staring to soften, about 1 minute. Flip and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Light a very long match and pass over pan. Allow flame to die down and sauce to thicken slightly, remove from the heat. Cook for a few more minutes. Serve over crepes.