Pantry Pickin'

With a bushel full of peaches on the counter, I decided to put a dent in them by making some crepes for brunch today...Crepe Filling:
2 cups of orange juice
8 ripe peaches peeled and cubed
3 TB Cointreau (optional, of course)
3 TB Maple Syrup
A pinch of cinnamon, ginger and nutmeg
fresh grated orange peel
splash of vanilla

Combine all of the above and simmer until syrup thickens. Remove from heat while you prepare the crepe batter.

Crepe Batter:
1/2 cup all purpose flour
1/2 cup milk
1 large egg
sprinkle nutmeg
1 teaspoon vanilla

Whisk together until smooth. Cover and allow to rest for 30 minutes. Preheat a small saute' pan.Add a teaspoon of butter and coat bottom completely. Add about 4 TB of the batter to the pan and swirl around to cover. Cook until edges appear dry and begin to lift from the pan.Flip over and cook and additional minute. Stack on a plate while the others are prepared.When all the crepe shells are finished, assemble by putting 1/3 of a cup of the peaches in each crepe, fold over edges, and put on a serving platter. Drizzle filled crepes with peach syrup.

Finished crepes, served warm, with a tablespoon of butter pecan ice cream on top of each one.
mmmmmmmm....