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Breton crêpes with roasted peaches, blueberries and maple cream
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
10 à 12 crêpes
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
10 to 12 commercial Breton crêpes
For garnishing :
250 ml (1 cup) of 35% whipping cream
30 ml (2 tablespoons) of maple syrup (like Brien)
4 peaches
125 ml (½ cup) of blueberries
60 ml (¼ cup) of roasted flaked almonds
80 ml (1/3 cup) of maple syrup
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Breton crêpes with roasted peaches, blueberries and maple cream
From
Mar 25
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Jan 01
Preparation
With an electric mixer, whip the cream at high speed until obtaining firm tips. Add maple sugar and whip for 2 to 3 seconds. Set at fresh.
Slice peaches into quarters.
When about to cook, preheat barbecue at medium high heat. Coat crêpes with aluminium paper.
Over an hot and oiled barbecue grill, roast peaches for 1 to 2 minutes over each sides.
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.
Chef's notes
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