Recipe:
1. Put the ingredients for the crepes in a mixing bowl, including the oil and blend with a stick blender until the batter is smooth.
2. Grease slightly a non-stick pan (or a heavy skillet) and apply about 2 and a half ounces of the batter for each crepe.
3. Flip the crepe when one side is light brown.
4. Make 10 thin crepes.
5. Spread some peach jam over the ready crepes and roll them.
6. Sprinkle with powdered sugar.
I blended some peanut butter with chocolate syrup to drizzle on top of the crepes. You can use any store-bought chocolate syrup, if desired.
Cooking tip: For a more authentic French crepe, add a tablespoon of buckwheat flour to the crepe batter.
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