Mimosa's and Peaches & Cream Crepes Recipe

Posted on December 28, 2012 by Shelissa Kearney | 0 Comments

Celebrate the New Year with easy to make Mimosa's and this delicious recipe for Peaches and Cream Crepes from our friend and chef, Candice Kumai, author of "Brekkie & Brunch."  Mimosa's are perhaps one of the simplest (and fun!) drinks to make for an elegant brunch.  These "Can-Do" Mimosas are excellent for a small gathering and can be modified to serve a large group. 

"Can-Do" Mimosa's

Pour 1/4 cup of sparkling wine (try Sofia by Frances Coppola) into a champagne flute. 

Add pinch of fresh grated ginger (ground ginger works fine too), plus 2 tablespoons of your choice of fruit juice. Orange, pineapple, cranberry juice, mango nectar, or passion fruit are all good choices.

Garnish with fresh fruit and voila, your mimosa is ready to serve!

Peaches & Cream Crepes

This recipe can be prepared the night before and refrigerated until using.  

Whisk 1/2 cups, plus 2 tablespoons of milk, 1 large egg (have you seen a small egg lately?), and 1/4 cup of water together in a medium bowl until well combined.  In a separate bowl, whisk together 1 cup of all-purpose flour (try King Arthur brand), 1/2 teaspoon of cinnamon, 1/2 teaspoon of freshly ground cinnamon, and 1/4 teaspoon of salt. 

Add the flour mixture to the milk mixture, and whisk a few times just to work the mixture a bit, then add 1 tablespoon of HONEY and 1 tablespoon of unsalted butter. Heat a medium skillet over medium heat and add a little oil and swirl to coat the surface.  Ladle about 1/4 cup of batter into the skillet, and using the back of the ladle and working in a circular motion, spread the batter into an even, paper-thin layer.

Cook the crepe until dry around the edges and golden-brown (about 1 minute), then use a heat proof rubber spatula to lift and flip the crepe. Cook the other side about 30 seconds, and transfer to a plate to cool. Repeat with the remaining batter. 

To complete, place the crepe on a large plate or cutting board and arrange a few peach slices in the center of the crepe.  Top with 2 tablespoons of yogurt, sprinkle with toasted walnuts, and finish with 1/2 teaspoon of honey. Fold the crepe in half, then again to make a wedge shape. 

We hope you start of the New Year with a joy and light!

Posted in brunch ideas, daily t, daily t blog, mimosa recipe, organic recipes, peaches and creme crepe recipe, shelissa, shelissa organics

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