Crepes filled with peaches and ricotta
Peaches and ricotta make the perfect warm filling for crepes.
- First, make the crepe batter. Sift the flour and salt into a large bowl. Break the eggs into the flour and add a quarter of the measured milk.
- Use a whisk to beat it to a thick, smooth batter, then whisk in the remaining milk, followed by the water and melted butter. Set aside for at least 15 minutes or up to 24 hours.
- Put a saucepan of water on the stove and when it boils drop in the ripe peaches.
- Once the water comes back to the boil, drain the peaches, rinse with cold water and slip off the skins.
- Slice the peaches into thin wedges and put back into the saucepan with the sugar and vanilla. Stir gently over a low heat until the juices run.
- Once the peaches are ready, strain off most of the juice into a small saucepan, ready to reheat and use as a sauce. Mash the ricotta and fold into the peaches.
- The crepes are best cooked just before serving, but may also be made an hour or so ahead of time.
- Put a 13cm-diameter crepe pan over a moderate heat until it is very hot. Remove from the heat and add a dab of butter.
- Pour in about 2 tablespoons of batter and tilt and rotate the pan until the batter coats the surface.
- Put over a moderate heat and cook for about 1 minute until the crepe looks almost dry on top and is starting to brown at the edges.
- Turn the crepe over using a flexible spatula. Cook for about 15 seconds until lightly speckled with brown on the bottom. Turn out onto a plate.
- Repeat with all the batter, adding a little more butter to the pan as needed. Cover the crepes with foil to keep them warm. This makes about 20 small crepes.
- To serve, lay the crepes on a platter with the first-cooked side face down. Gently reheat the peach and ricotta mixture and spoon a tablespoon into the middle of each crepe.
- Fold over to make half-moon shapes. Divide the filled crepes between 4 lunch plates. Reheat the peach juices and trickle over. Eat immediately.