Poached nectarine crepes. These pancakes say ‘let me grab my bow tie for I am a sophisticated pancake’ and they are the perfect pancakes for a dinner party dessert. They’re quick to make but sing with sophistication.
For the Nectarines
- 2 Nectarines
- 200ml Sparkling Wine or White Wine
- 2 tbsp Caster Sugar
- 1/2 tsp of Vanilla Extract
- Large Pinch of Ground Cinnamon
- Zest of 1/2 a Lemon
- Squeeze of Lemon Juice
- 100ml Water
For the Vanilla Cream
- 150ml Double Cream
- 1 tbsp Icing Sugar
- 1 tsp Vanilla Extract
- A squeeze of Lemon Juice
- 4 Crepes
- Fresh Raspberries and a Sprinkle of Icing Sugar
Poach your Nectarines
- Put the wine, sugar, vanilla, cinnamon, lemon juice and lemon zest into a saucepan or deep frying pan over a low heat. Bring to the boil and then reduce to a simmer.
- Slice the nectarines from top (where the stalk is) to bottom all the way round. Twist the two halves and pull apart. Carefully cut around the stone and remove. Then slice the nectarines.
- Arrange the sliced nectarines in the pan of simmering poaching liquid and add 100ml of water. Return to a simmer and poach for a round 5-10 minutes or until soft – the thinner the slices, the quicker they will cook. Once cooked, remove with a slotted spoon and reserve the poaching liquid.
Whip your Cream
- Whip double cream until it is thick enough to spoon over pancakes. Stir in the icing sugar, vanilla extract and lemon juice.
Serve your Crepes
- Assemble the nectarines inside your crepes with some whipped cream and pour over some of the nectarine syrup
- Use our basic batter recipe to make crepes for this dish