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Tuesday, December 6, 2011

CREPES WITH PEACH CUSTARD




CREPES WITH PEACH CUSTARD
Comfort Food for sure!  This custard makes a nice pudding all by itself.  This recipe may be halved.  The crepes will keep a week in the refrigerator and the custard will keep a few days. 

Note:  For lower calorie crepes, you may also leave out the butter (yep, I did that accidentally one day, and the crepes were fine!).  I do have 2 lower carb crepe recipes for those who are on stricter low-carb diets.  HERE and HERE.

Crepes:
1 cup half and half, OR half water and half cream (250 mL)
6 large eggs
3/cup gluten-free oat flour (175 mL)
1/4  cup butter, melted (can reduce to 2 tbsp or leave out) (60 mL)
Sweetener to equal 2 tsp sugar (5 mL)
1/4  tsp xanthan gum (1 mL)
2 tbsp olive oil (30 mL)
Peach Custard:
2 cups half and half (500 mL)
Liquid sweetener to equal 2/3 cup sugar (150 mL)
 6 egg yolks
1 tsp vanilla extract (5 mL)
1/4  tsp xanthan gum (1 mL)
12 oz canned peach halves, drained and rinsed (375 g)
  (chopped), OR fresh peaches, chopped
1/8 tsp ground nutmeg for garnish (0.5 mL)

Crepes:  In blender, combine half and half, OR cream and water mixture, eggs, oat flour,  butter, sweetener and xanthan gum.  Blend well, stopping to scrape sides of blender a couple of times.

Into cereal bowl, pour olive oil. Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan.  Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form.  Flip crepe and cook the other side briefly.  Transfer to a dish with a lid to keep the crepes warm. 

Peach Custard:  In double boiler, combine half and half and liquid sweetener.  When scalding hot, pour into small bowl with 6 egg yolks; stir.  Return to double boiler and stir constantly until custard begins to thicken (about 5 minutes).  In food processor bowl, pour custard and add vanilla extract and xanthan gum; process until smooth and thickened.  Stir in peaches.  Place crepes (folded) in a single layer on an attractive, large platter.  Pour custard over the top and down the center of the crepes.  Sprinkle with nutmeg and serve.

Yield:  16 crepes
1 serving
159.3 calories
5.5 g protein
12.1 g fat
6.4 g carbs

11 comments:

Tina said...

I have never made crepes before, but it is definitely on my long to do list. Your plating does look delicious and I like that you chose to put peaches are in the cream sauce. Delicious. Have a great day.

Penny said...

These look so good, just like everything else you make :-). I ordered the LC Among Friends cookbook, just waiting for it to arrive. Can't wait!
Blessings, Penny

Maria Emmerich said...

Those look like heaven! YUM

easyfoodsmith said...

Yum! I love custard in any flavour and I am sure it would taste great with crepes. Thanks for sharing

Jennifer said...

Tina, I can hardly believe that you of all people have not made crepes before. I think you will love them. These days I prefer crepes over bread. Strange but true.

Jennifer said...

Thank you, Penny. (((HUGS))) I hope the book arrives very soon.

Jennifer said...

Thanks, Maria. :)

You're welcome, Easyfoodsmith.

Nancy said...

Jennifer, Since it makes quite a bit, can you store them? I would imagine just store them separately? Not sure about the custard, will it keep for a bit? Thanks! They look terrific. Think I'll save this one for summer, maybe, ha!

Joya said...

Oh! IT looks so yummy! Thanks for the recipe, have to try this one once.

Best Tests

Jennifer said...

Yes, Nancy, you can keep the crepes in the refrigerator at least a week and the custard should keep a few days. However, you can halve the recipe.

Jennifer said...

You're welcome, Joya. I love it!