Peach Crêpes with Almond Praline
Published by Chronicle
The crunch of praline contrasts with juicy peaches and whipped cream cheese for a winning summertime dessert.
Makes8 crêpes; serves 4
Total Timeunder 2 hours
OccasionCasual Dinner Party, Cooking for a date
Taste and Texturecreamy, fruity, nutty, sweet
- 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
Prepare the crêpes.
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.
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.
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.
1998 Lou Seibert Pappas
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.