Peach Crêpes with Almond Praline

Name: Peach Crêpes with Almond Praline
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

Chef

Lou Seibertpappas

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Cookbook

Crepes: Sweet and Savory Recipes for the Home Cook

Published by Chronicle

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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

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.