Name: Peach Crepes with Cream
Prep time: 20 min
Yield: 15
Cuisine: Mexicana
Ingredients: 1 cup flour, for the batter; 1 egg, for the batter; 2 tablespoons butter, melted, for the batter; 1 1/2 cups cow's milk, for the batter; 1 cup sour cream, for the sauce; 1 can condensed milk, for the sauce; 1 can canned peaches, for filling; 1/4 cups almonds, sliced and toasted, for decoration

Preparation

20 mins

Low

Blend the flour, egg, butter, and half of the milk. Mix until all ingredients are well incorporated, then add the remaining milk and blend again. It’s important that the batter is slightly thick; otherwise, the crepes will be thick. You can add more milk if necessary. Heat a non-stick skillet over medium heat and add a little butter. Pour some of the batter and tilt the skillet to cover the bottom with a very thin layer. Cook until the edges begin to lift and flip the crepe to cook the other side.