Carrie Fehr

Is there anything better than to savor the sweet taste of summer with luscious, tree-ripened peaches and blueberries, oozing in flavor, all wrapped up in a French crêpe like a present?  Click here for the peach blog post.

Crepes

2 eggs

1 cup milk, I use 1%

½ cup water

½ teaspoon salt

1 cup all-purpose flour

2 ½ tablespoons extra virgin olive oil

vegetable oil

Put all the ingredients except the vegetable oil into a blender and blend at high speed about 1 minute.  Refrigerate for 1 hour or overnight.

Heat skillet to medium high heat and lightly coat the pan with little vegetable oil.  When it is hot, add ¼ cup of crepe batter and quickly distribute it in a circle shape.  Turn crepe when the underside is lightly browned, and cook another minute.  Makes twelve 8-inch crepes.

Roasted Peaches

Preheat oven 425˚

6 peaches, cut into quarters, stone removed

3 tablespoons sugar

olive oil

Set sugar on a plate and dip the cut side of the peach in sugar.  Place the peach with cut side facing up on a baking sheet.  Lightly drizzle olive oil over the top of each peach.  Roast 12 minutes, the top will caramelize and look golden. Cool and then cut into slices. Place roasted peach slices in the center of crepe, fold and top with blueberry compote.

Blueberry Compote

2 cups blueberries

1 tablespoon water

1 tablespoon sugar

1 wedge lemon, juiced

Combine all ingredients in a saucepan and cook over medium high heat for 5 minutes.