Peach Apricot Melba Crepes
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Unsalted Butter4 large
Egg Yolk (slightly beaten)1 tsps
Lemon Juice (fresh)1 tsps
Salt (ps.)Directions:
1
MELT butter in medium saucepan over medium heat
2
Whisk in preserves, egg yolks, lemon juice and salt
3
Cook 6 to 8 minutes, stirring constantly just until it begins to thicken
4
Remove from heat
5
Cool to room temperature
6
Blend in whipped topping with an electric mixer at medium speed
7
Chill, covered, until ready to assemble crepes
8
SPREAD 1/3 cup curd over each crepe
9
Cut each crepe in half
10
Fold crepe in half
11
Place each crepe on a dessert plate
12
Top with 2 or 3 peach slices
13
Serve with a scoop of ice cream drizzled with warm triple berry preserves
14
Garnish with almonds
15
TO TOAST NUTS: Place nuts in dry skillet
16
Cook over medium heat, shaking pan until nuts are lightly browned
17
Remove from pan immediately to avoid over-browning