Breton crêpes with roasted peaches, blueberries and maple cream

Name: Breton crêpes with roasted peaches, blueberries and maple cream
Prep time: 24 min
Cook time: 4 min
Yield: 10 to 12 pancakes
Cuisine: Brunchs et déjeuners
Ingredients: 10 to 12 commercial Breton crêpes; 250 ml (1 cup) of 35% whipping cream; 30 ml (2 tablespoons) of maple syrup (like Brien); 4 peaches; 125 ml (1/2 cup) of blueberries; 60 ml (1/4 cup) of roasted flaked almonds; 80 ml (1/3 cup) of maple syrup

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Author: Les Cultures de chez nous

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Preparation 20

Baking 4

Portions 10 to 12 pancakes

Freezing No

Budget

Ingredients Preparation

Ingredients

10 to 12 commercial Breton crêpes

For the garnishing:

250 ml (1 cup) of 35% whipping cream
30 ml (2 tablespoons) of maple syrup (like Brien)
4 peaches
125 ml (1/2 cup) of blueberries
60 ml (1/4 cup) of roasted flaked almonds
80 ml (1/3 cup) of maple syrup

Preparation

Side-by-side mode

With an electric mixer, whip the cream at high speed until firm tips are obtained. Add maple sugar and whip for 2 to 3 seconds. Set at fresh.
Slice peaches into quarters.
When about to cook, preheat the barbecue to medium-high heat. Coat crêpes with aluminium paper.
Over a hot and oiled barbecue grill, roast peaches for 1 to 2 minutes over each side.
Set wrapped crêpes over the grill and heat for 3 to 4 minutes.
Garnish crêpes with peaches and blueberries. Coat with whipped cream and sprinkle almonds. Spray a bit of maple syrup.