Peach Melba crêpe with almonds recipe

  • Serves 8
  • 50 mins to prepare and 25 mins to cook
  • 485 calories / serving
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HE PEACHMELBAALMOND

To make the crêpe: sift the flour and salt into a large mixing bowl, make a well in the centre and add the eggs, begin to whisk and gradually add the milk and melted butter. Continue whisking until you have a creamy smooth batter. Whisk in the caster sugar. Cover and leave to stand for 30 minutes. Peel the peaches  - the easiest way to do this is to place them in a large bowl and cover with boiling water for 5 minutes. Drain, then the skins will peel off easily. Cut each peach in half, remove the centre stone and slice the flesh into thin wedges. Toss with the raspberries and honey.

Heat a 20cm (8in) non stick frying pan and wipe with a little of the oil. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan – just enough to give a thin coating.  Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter  - you should make 8 crèpes. Wipe out the pan with a little extra oil before you cook each crêpe.

To assemble, lay a cooked crêpe flat onto a serving plate, place a scoop of icecream onto one quarter of the crêpe, top with equal amounts of the peach and raspberry mixture and fold the crêpe into quarters. Finally scatter with a few toasted flaked almonds, a drizzle of raspberry coulis and a light dusting of icing sugar.

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  • Ingredients

  • 100g plain flour
  • pinch of salt
  • 2 medium eggs
  • 200ml semi skimmed milk
  • 2tbsp melted butter
  • 1tbsp caster sugar
  • 2tbsp sunflower oil
  • 4 fresh ripe peaches
  • 200g fresh raspberries
  • 2tbsp clear honey
  • 1lt vanilla icecream
  • 40g toasted flaked almonds
  • 300ml passion fruit coulis
  • 2tbsp icing sugar
  • Energy 2030kj 485kcal 24%
  • Fat 24g 34%
  • Saturates 12g 60%
  • Sugars 49g 54%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 59.6g Protein 10.8g Fibre 3.9g

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