Ingredients
Serves: 12
About 25 crepes (recipe follows)
FOR THE PEACH PASTRY CREAM FILLING:
3 cups whole milk
12 large egg yolks
3/4 cup granulated sugar
9 tbsp cornstarch
3 tbsp butter
3 tsp pure vanilla extract
1 tsp lemon extract
1 cup heavy whipping cream
1/3 cup powdered sugar
4 large peaches, skinned and diced into chunks that are about the size of a pinto bean
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp pure vanilla extract
CREPES:
3 cups flour
1/2 tsp salt
4 tbsp granulated sugar
8 large eggs
2 sticks butter, melted and cooled to room temperature
5 cups whole milk
Preparation
