Ingredients
Method
For the crepes:
- In a large bowl, add the melted butter and sugar and beat with a whisk for 20 seconds. Add the eggs one at a time, beating for a few seconds after each addition.
- Add the flour and salt and beat again until all the ingredients are thoroughly combined and a slightly sticky batter forms. Finally, add the milk and yellow food coloring if desired and beat until the mixture is smooth and homogeneous.
- Place a large frying pan (approximately 20 cm) over medium heat and add a little butter. Once hot, add 3 to 4 tablespoons of the mixture to the center of the pan and spread it out by tilting the pan as much as possible. The thinner the crepe, the better its texture. Cook for 2 minutes (no more) until slightly dry, then flip it with a spatula to cook the other side for just 30 seconds.
- Remove the crepe to a large plate with a lid to keep it warm and repeat the process with the rest of the mixture, greasing the pan with butter from time to time.
For the filling and finishing:
- In a large bowl, add the whipping cream and sugar and beat with an electric mixer or balloon whisk for 2-3 minutes until stiff peaks form. Set the whipped cream aside in the refrigerator until needed.
- Separately, use a knife to cut each peach into 4 pieces. You can leave the skin on or remove it if you prefer.
- To fill them, take a crepe and add 2 tablespoons of whipped cream to the center, then add 2 pieces of peach on top. Fold two of the ends toward the center first, then the other two to close the crepe, forming a filled rectangle.
- Repeat the process for the rest of the crepes and then cut each one in half so that the filling is visible. If desired, you can sprinkle them with a little powdered sugar.