Servings:
Serves 4 Servings
Ingredients
- 3 tablespoon butter
- 3 tablespoon brown sugar
- 3/4 cup spring water
- 1 cup vanilla bean
- 4 cup peaches
- 1 cup orange
- 8 cup crêpes
- 1 cup fresh blueberries
- 1 tablespoon white sugar
- 1 cup fresh raspberries
- 1 1/2 cup cream
Preparation
Baking Directions:
Warm the butter, brown sugar, 1/4 cup of the spring water and the inside of the vanilla bean in a skillet on medium-high heat.
Add the peaches and orange zest, cooking slowly until soft.
Spread the peach mixture evenly onto the crêpes and roll them.
Warm the crêpes in a 200º oven for five minutes.
Cook the blueberries in the remaining spring water over medium heat for about a minute or until the berries become soft.
Gently add the white sugar and stir to dissolve.
Stir in the raspberries and remove from heat.
Arrange the crêpes onto the center of the plate, spoon the berry mixture over the top and finish with a whipped-cream rosette.
