Peachy the Magazine August September 2014 | Page 79
FOOD + ENTERTAINING
ingredients and mix well. Batter
should be runny but stick to the spoon.
Set aside.
Heat small skillet
on medium high heat. Add the coconut oil and brown sugar until brown
sugar is nearly melted. Add nectarine
or peach; stir occasionally for 3 to 4
minutes or until sauce forms. Remove
from heat and transfer to a bowl. Add
cinnamon and stir.
TO PREPARE SAUCE:
Heat nonstick skillet on medium high heat. Grease pan
TO PREPARE CRÊPES:
with ½ teaspoon coconut oil. Lightly
sprinkle pan with brown sugar (gives
crêpe a slightly golden look). Pour ¼
to ½ cup crêpe batter into pan or
enough to lightly cover bottom of skillet (amount of batter will determine
size of crêpes). Tilt pan in a circular
motion so that the crêpe cooks evenly.
Cook for approximately two minutes
and flip with spatula to cook other side
for 30 to 60 seconds.
Fill crêpe with sauce and fold/roll like a
soft taco. Sprinkle with powdered sugar
and serve with vanilla ice cream. n
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