Crepe Batter
Yield 15 crepes
3 whole eggs
3 egg yolks
3 fl ounces water
9 fl ounces milk
1/3 cup sugar
½ tsp salt
1 1/3 cup flour
5 Tablespoons melted butter
Method of prep:
Whisk together eggs, yolks, water and milk. Add the sugar, salt and flour; whisk together. Stir in melted butter, cover and set aside for at least 1 hour.
Heat a non-stick pan and add clarified butter or cooking spray. Ladle enough batter to cover the bottom of the pan. When batter becomes dry looking, flip crepe with a straight spatula. Cook second side briefly. Set crepes aside until needed.
For the Filling
2 cups sliced fresh peaches or frozen peaches, defrosted
2 teaspoons Pro Seasoning Holiday Baking Spice
½ cup brown sugar
3 Tablespoons unsalted butter
1 pinch Pro Seasoning French Gray Salt
¼ cup pecan halves or pieces
4 oz cream cheese, softened
4 oz sour cream
Method of prep
Preheat a 10 inch skillet over medium heat. Add the butter to the pan. Once the butter is melted, toast the pecans in the butter over medium low for about 2 minutes. Add the brown sugar, holiday baking spice, and salt. Stir until brown sugar is melted and then add peaches. Warm peaches thoroughly in brown sugar butter mixture over medium low for about 10 minutes, stirring occasionally. Remove from heat and assemble.
For the cream: whip together cream cheese and sour cream, set aside.
To assemble
Place a crepe on a plate and fill with ¼ cup of the filling. Close the crepe and top with a dollop of the cream. Sprinkle with more holiday baking spice. Serve immediately.