Crepes with Peaches & Mascarpone

We definitely recommend making your crepes from scratch, so much better! But you can also find ready-made Swedish pancakes in the 'Pastries' section of the food order.

Durability:

3–4 days

Prep time:

10 mins

Cooking time:

30 mins

Total time:

40 mins

Prep and cooking time

40 mins

Ingredients

Servings:

300 ml wheat flour, plain

600 ml long-lasting UHT milk (can be substituted with oat milk)

3 egg

0.5 tsp salt

25 gram butter (for frying and baking)

1 tub fresh cheese, mascarpone

2 tblsp honey (can be substitited for sugar)

2 can peach halves in syrup, sliced in wedges

1 tblsp vanilla sugar

Free of charge

300 ml wheat flour, plain

600 ml long-lasting UHT milk (can be substituted with oat milk)

3 egg

0.5 tsp salt

25 gram butter (for frying and baking)

1 tub fresh cheese, mascarpone

2 tblsp honey (can be substitited for sugar)

2 can peach halves in syrup, sliced in wedges

1 tblsp vanilla sugar

Tips!

They're essentially a Swedish pancake, have them for breakfast. Or make another crepe!

Check out:

Swedish Pancakes

Crepes with Nutella and Banana

Instructions

Whisk the flour into half of the milk until smooth. Then whisk in the remaining milk, eggs, and salt.Let the pancake batter rest for about 10 minutes – it helps the pancakes hold together better.
Heat butter in your larger frying pan. Start by heating the pan on high heat so it gets properly hot.
Pour in batter and swirl around the pan so that it covers the whole pan. Fry thin, nice pancakes. Flip the pancake once it's set, loosened at the edges, and has a golden surface. Add a bit more butter to the pan at regular intervals.
In the meantime. Whisk mascarpone with honey or sugar.
Spread whipped mascarpone on top of pancakes, top with sliced peaches and fold up.
Dust some vanilla sugar on top and ready to serve!