One night I had a craving for peach cobbler but it was late and I didn’t have the time to make it, so I relied on my trusty Basic Crêpe recipe to be the base. Using a peach cobbler recipe as my inspiration, I created what I call Peach Cobbler Crêpes. Topped with a little batch of Scotch-infused whipped cream this hit the spot.
Peach Cobbler Crêpes
- 1 recipe Basic Crêpes
- 2 peaches, pitted and sliced about 1/4-inch thick
- 4 tsp white sugar
- 4 tsp brown sugar
- 2 tsp Cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp lemon juice
- 1/2 tsp corn starch
- white sugar for sprinkling on top. I don’t know, maybe a Tbsp or so? (optional)
- 1 recipe Scotch Whipped Cream (see below)
- Preheat oven to 425°F
- Combine peach, white & brown sugars, nutmeg, lemon juice and corn starch in a 9×13 baking dish and toss to coat evenly. Bake on the middle rack for 10 minutes.
- Meanwhile prepare the crêpes according to the Basic Crêpes recipe
- Place a heaping spoonful of the peaches into the center of a crêpe and fold the crêpe over like a burrito. use some of the sugar-peach juices to sort of “cement” the fold together so it doesn’t pop open. Fill all the crêpes, or as many as you can, and place in a 9×13 baking dish
- If desired, sprinkle a bit of white sugar over the top of the crêpes
- Bake at 425°F for 5 minutes, or until the sugar has melted and the crêpes are warm again
- Meanwhile, prepare the whipped cream (see below)
- Serve the crêpes with a plop of whipped cream and listen to the praise and adoration of your guests.
Scotch Whipped Cream
- 1/2 C heavy whipping cream
- 1 Tbsp powdered sugar
- 1 oz. scotch whiskey
- With the whisk attachment on an electric mixer, beat heavy whipping cream until foamy, about a minute. Add scotch and powdered sugar. Beat until soft peaks form.
After eating this deliciousness I honestly wouldn’t change much about it at all. I will add more sugar next time if I have to use not-ripe-yet peaches again. And maybe try some rum in the whipped cream instead of scotch. And while we’re at it, why don’t we just add a little rum to the peaches/sugar mixture before they are baked the first time?