Buttermilk Cornmeal Crêpes with Roasted Peaches & Bourbon Crème Anglaise
Ingredients
Yield: 8 crêpes
Buttermilk Crêpes
- 1 cup (125 g) all-purpose flour
- 1/3 Cup Stoneground yellow corn meal
- 2.5 tbsp granulated sugar
- ¼ tsp fine salt
- 3 large eggs
- 1¼ cups (300 ml) Shamrock Farms Buttermilk
- ¼ cup (60 ml) water
- 2 tbsp unsalted butter, melted (plus more for the pan)
- ½ tsp pure vanilla extract
Roasted Peaches
- 4 ripe but firm peaches, halved and pitted (no need to peel)
- 3 tbsp brown sugar
- 1½ tbsp Shamrock Farms unsalted butter, melted
- 1 tbsp honey or maple syrup
- ½ tsp cinnamon (optional)
- Pinch of sea salt
- 1 tsp lemon juice
- (Optional) 1 tbsp bourbon for flavor depth
Toasted Almond Crumble
- ½ cup sliced almonds
- 2 tbsp rolled oats
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp Shamrock Farms cold unsalted butter, cubed
- Pinch of salt
Vanilla-Bourbon Crème Anglaise
- 1 cup (240 ml) Shamrock Farms Heavy Cream
- ½ cup (120 ml) Shamrock Farms Whole Milk
- ½ vanilla bean, split and scraped (or 1 tsp vanilla paste)
- 3 large egg yolks
- ⅓ cup (65 g) granulated sugar
- 1 tbsp bourbon (optional but recommended)
- Pinch of salt
INSTRUCTIONS
- Crêpe Batter: Whisk flour, cornmeal, sugar, salt. In another bowl, whisk eggs, then add Shamrock Farms Buttermilk, Shamrock Farms butter, water, and vanilla. Combine until smooth. Chill 30 minutes+.
- Roasted Peaches: Toss peaches with brown sugar, Shamrock Farms butter, honey, cinnamon, salt, lemon. Roast at 400°F for 20–25 minutes, turning once. Add bourbon at the end (optional).
- Almond Crumble: Mix almonds, oats, flour, brown sugar, salt. Cut in cold butter. Bake at 350°F for 10–12 minutes. Cool.
- Crème Anglaise: Heat Shamrock Farms Heavy Cream and Milk, and vanilla. Whisk yolks and sugar; temper with hot milk. Return to pot; cook until it coats a spoon. Stir in bourbon and salt; strain.
- Cook Crêpes: Butter a hot pan. Pour ¼ cup batter, swirl, cook 1 minute; flip and cook briefly. Repeat.
- Assembly: Fill crêpes with roasted peaches, drizzle crème anglaise, fold, and finish with more peaches and crumble.
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