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Peach Crêpes with Almond Praline

This image courtesy of Joseph DeLeo

The crunch of praline contrasts with juicy peaches and whipped cream cheese for a winning summertime dessert.

Makes8 crêpes; serves 4

CostModerate

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Mealdinner

Taste and Texturecreamy, fruity, nutty, sweet

Ingredients

  • Eight 6- or 7-inch dessert crêpes 
  • 1/3 cup granulated sugar
  • 1/3 cup chopped almonds
  • 1/3 cup (3 ounces) light cream cheese at room temperature
  • 2 tablespoons powdered sugar
  • 1 tablespoon amaretto or brandy, or ¼ teaspoon almond extract
  • ¾ cup heavy (whipping) cream
  • 3 peaches or nectarines, peeled, pitted, and diced

Instructions

  1. Prepare the crêpes.

  2. To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts. Add the nuts, shake to coat, and cook until the syrup turns a light amber color. Immediately pour onto a sheet of buttered aluminum foil; let cool. Chop finely or pulverize in a blender or food processor.

  3. In a small, deep bowl, cream the cheese until fluffy. Beat in the sugar and amaretto, brandy, or almond extract. Pour in the cream and beat until stiff peaks form. Fold in two-thirds of the peaches. Reserve 2 tablespoons of the praline and fold in the remainder.

  4. Spoon one-eighth of the peaches and cream on each crêpe and roll up. Spoon some of the remaining peaches alongside, and sprinkle with the reserved praline.

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