Randy Rayburn/ Sunset Grill

Thursday, July 13, 2000 – Recipe #2532

Sweet Crepe Batter Ingredients:
2 1/4 cups of sifted flour
1/2 t vanilla flavored sugar (or few drops of vanilla extract)
3 beaten eggs
1/2 pinch salt
10 oz milk
4 oz water
1 oz peach schnapps
1 1/2 T melted butter

Directions: Mix beaten eggs with flour, sugar, and salt. Gradually add milk and water. Whisk in peach schnapps followed by the melted butter. Let the batter rest for 2 hours. Using nonstick pan over medium-high, heat lightly. Coat the pan with a few drops of vegetable oil. Starting in the middle of pan swirl 1-1 1/2 oz. of batter toward the edges of the pan, cook on one side until lightly brown, flip over and cook for an additional 45-50 seconds. Remove from the pan and fold in quarters. Arrange on serving dish, sprinkle with sugar and top with sautéed peaches.

Sautéed Tennessee Peaches Ingredients:
1 lb. of peeled & sliced fresh peaches
2 T of butter
3-4 T sugar
2 oz peach schnapps
cinnamon to taste

Directions: Sauté peaches and sugar in butter until slightly soft, add peach schnapps, and reduce until thickened. Spoon over prepared crepes. Serve warm as is or with ice cream or fresh whipped cream.

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