Friday Foods – Maple Peach Crepes with Custard
You’ll turn heads with this completely decadent breakfast from A Fork in the Trail that is surprisingly easy to make. It makes a great dessert too.
Maple Peach Crepes with Custard
Makes 6-8 servings
For the Crepes
1/4 cup nonfat powdered milk
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon white sugar
1 tablespoon whole powdered egg
1 cup, plus 2 tablespoons water
Butter or powdered vegetable shortening
For the Peaches
1/4 cup pecans
6 canned peach halves, diced
1/4 cup maple or turbinado sugar
Enough instant custard powder to make 1 cup of custard
1 tablespoon butter
Combine the first six ingredients and place it in a zip-top bag. If you’re using butter, pack it with the other butter you are taking on your trip. If you’re using powdered vegetable shortening, put it in a small bag.
Put the pecans into a nonstick frying pan and gently toast them. Allow pecans to cool and then wrap them in plastic wrap. Dehydrate peaches for 8 to 10 hours and then place them in a large zip-top bag. Package the maple sugar and instant custard powder in separate small bags. Place the crepe batter in another bag. Put all the bags into the large zip-top bag with the peaches. Add the butter to any other butter that you will take on your trip.
Add water to the flour mixture and beat with a fork until smooth. Put a little butter or powdered vegetable shortening in a frying pan, coating the bottom. Pour about 1/4 cup of the batter into the pan and immediately lift the pan away from the heat. Rotate the pan to make a thin circle. Place the pan back on the heat and cook the crepe until the edges are done. Then flip it and cook the other side until it’s golden.
Pour boiling water over the peaches and let them rehydrate for approximately 15 minutes. Meanwhile, make crepes according to the instructions in the Basic Crepes recipe and set aside. Make custard and set aside, preferably in a pot cozy. In the pot or pan where you made the crepes, add a little butter, the rehydrated peaches, and the maple sugar. Cook until the peaches are heated through and the sugar is syrupy. Place each crepe on a plate and put 1/6 of the peach mixture in the center. Roll up each crepe and top with one-sixth of the custard. Sprinkle a few of the toasted pecans on each.