Peach seeds have a distinct almond odor because they are related to almonds. So almonds are an excellent complement to peaches. The filling needs to be made in advance. In this dessert, I add some almond flour to the crepes, macerate the peaches in amaretto (an almond liqueur) and add a bit of amaretto to the mascarpone, which both sweetens and flavors the soft, Italian cream cheese. If the crepes are too much effort, serve the peaches on buttered and toasted pound cake — also delicious and far less effort.
Makes about 12 crepes
3/4 cup all-purpose flour
1/4 cup almond flour*
2 tablespoons sugar
2 large eggs
3/4 cup whole milk
1/2 cup water
3 tablespoons melted butter, plus 1 teaspoon butter for coating the pan
Using a standing blender or hand blender, combine dry ingredients.
In a separate bowl, whisk together wet ingredients. Add wet ingredients to dry and blend thoroughly. Place the crepe batter in the refrigerator for 1 hour.
Heat an 8-inch nonstick pan over medium-high heat. Add the extra 1 teaspoon butter and swirl to coat.
Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook 30 seconds until lightly browned, then flip. Cook for another 10 seconds and remove to the cutting board. The first couple of crepes may not turn out well because the pan may be too hot, too cool, too buttered or not buttered enough. Adjust as needed.
Lay crepes out flat on a couple of paper towels so they can cool. I find it works best to have three crepes cooling at a time, and then move the coolest to a plate. Once completely cooled, the crepes can be stored overnight in the refrigerator, separated with squares of wax paper. Any that are not needed can be stored, once chilled, in a zippered bag in the freezer.
*Note: You can buy almond flour in specialty stores, but I make my own by repeatedly pulsing 1 cup of plain blanched almonds in a mini food processor. Be careful to stop processing while it's still a bit coarse to avoid ending up with almond butter.
Makes enough for 4 servings
3 freestone peaches, peeled and sliced thinly
3 to 5 tablespoons sugar
1/2 teaspoon ground coriander
1/2 cup amaretto, divided
8 ounces mascarpone, at room temperature
4 almond crepes
Combine peaches, sugar, coriander and 1/4 cup amaretto in a medium bowl. Cover and let flavors blend, stirring occasionally, unrefrigerated, for 4 hours.
Using a hand mixer, whip together mascarpone and remaining 1/4 cup amaretto.
On a plate, spread about 1 tablespoon of mascarpone in the center of a crepe. Top with 3 or 4 peach slices and drizzle with juice. Fold crepe over peaches, add 2 or 3 more peach slices, top with mascarpone, and drizzle with a bit more juice. Repeat for remaining crepes.