Cardamom-Spiced Peach Crepes

Name: Cardamom-Spiced Peach Crepes
Yield: 6 2 filled crepes each
Ingredients: 1 recipe French Crepes; ½ cup mascarpone cheese, softened; 2 tbsp heavy whipping cream; 1 tsp granulated sugar; 1 ½ tbsp unsalted butter; 3 tbsp honey; ¾ tsp ground cardamom; 6 fresh peaches, halved, pitted and thinly sliced

Impress the brunch crowd with tender crepes filled with sweet fruity filling. The filling can be prepared ahead of time and refrigerated; just reheat it to serve. The crepes can be cooked fresh or days or even weeks ahead and refrigerated or frozen. It takes you or your guests only minutes to assemble these delicate and thin cousin of the pancake.

Makes 6 2 filled crepes each

Ingredients

1 recipe French Crepes
½ cup mascarpone cheese, softened
2 tbsp heavy whipping cream
1 tsp granulated sugar
1 ½ tbsp unsalted butter
3 tbsp honey
¾ tsp ground cardamom
6 fresh peaches, halved, pitted and thinly sliced

Directions

1. Prepare crepes; set aside. For topping, in a small bowl stir together mascarpone cheese, whipping cream and sugar; set aside.
2. For peach filling, in a large nonstick skillet melt butter; stir in honey and cardamom. Add peaches and sauté over medium-low heat for 2 to 3 minutes or until softened, gently tossing occasionally with a silicone spatula.
3. To assemble, place 1 crepe on work surface. Using a slotted spoon, spoon about ¹⁄₃ cup filling evenly on half the crepe, then fold over opposite half to cover. Fold the crepe in half again to form a triangle.
4. To serve, place 2 filled crepes on each serving plate. Drizzle with juices from peach filling; garnish with dollops of mascarpone cream topping.

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