Breton crêpes with roasted peaches, blueberries and maple cream
20 min
4 min
10 to 12 pancakes
No
Ingredients
- 10 to 12 commercial Breton crêpes
For the garnishing:
- 250 ml (1 cup) of 35% whipping cream
- 30 ml (2 tablespoons) of maple syrup (like Brien)
- 4 peaches
- 125 ml (1/2 cup) of blueberries
- 60 ml (1/4 cup) of roasted flaked almonds
- 80 ml (1/3 cup) of maple syrup
Preparation
Side-by-side mode
- With an electric mixer, whip the cream at high speed until firm tips are obtained. Add maple sugar and whip for 2 to 3 seconds. Set at fresh.
- Slice peaches into quarters.
- When about to cook, preheat the barbecue to medium-high heat. Coat crêpes with aluminium paper.
- Over a hot and oiled barbecue grill, roast peaches for 1 to 2 minutes over each side.
- Set wrapped crêpes over the grill and heat for 3 to 4 minutes.
- Garnish crêpes with peaches and blueberries. Coat with whipped cream and sprinkle almonds. Spray a bit of maple syrup.
