Peaches and Sweet Cream Crepe and the King Cole Cannery Celebrity Chef Cook-Off in Milton, Del.
We’re in the DelmarvaLife kitchen making peaches and sweet cream crepe with Stephanie Wampole.
Dr. Kimberly Fabbri, director of the Milton Historical Society joins us as well to talk about the upcoming, first ever, King Cole Cannery Celebrity Chef Cook-Off in Milton.
The event is Saturday, Oct. 15 from 5 pm-7 pm at Milford Fire Hall. Tickets are $25 and the proceeds go to the Milton Historical Society.
1 c 2 Tbs milk
3/4 c water
1/4 c butter, melted
Pinch of salt
Extra butter for crepe pan
2 fresh peaches, skins removed and sliced
2 Tbs brown sugar
1/2 c white wine
1/2 block cream cheese, softened
3 Tbs powdered sugar
1 tsp vanilla extract
-Mix all ingredients for crepe batter together let sit in refrigerator while preparing peaches and sweet cream
-in pan place peach slices, brown sugar and white wine. Simmer together for 5-10 mins or until peaches are soft
-while peaches simmer, mix together ingredients for sweet cream and let stand at room temperature.
To make crepe: heat pan and coat bottom with small amount of butter, pour a small amount in center of pan and spread evenly in thin layer to cover bottom of pan, let cook over med/low heat for about 1-2 mins, using offset spatula, flip crepe, while cooking on other side spread sweet cream over half on crepe and then top with peaches. Fold crepe in half. Serve warm with syrup from peaches over top.