Cardamom Spiced Peach & Almond Crepes


“Mistakes can be like ice. If we resist them, we may keep on slipping into a posture of defeat. But if we include mistakes in our definition of performance, we are likely to glide through them and appreciate the beauty of the longer run.” -Rosamund Stone Zander

This metaphor was in the context of skiing and though I don’t ski, I like it. It’s a reminder that getting down about little mistakes IS a mistake. Mess up, learn, grow, repeat. Right?

Cardamom-Spiced Peach & Almond Crepes

serves 2-3

Crepe batter for 6-7 crepes: I used this recipe

3 large or 4 small peaches

1 tsp+1/2 tsp coconut oil

1 tbsp maple syrup

1/4 tsp ground cardamom

1/4 cup slivered almonds, toasted

1/2 cup whipped cream, yogurt or creme fraiche

currents for garnish (optional)

Prepare crepe batter, then warm up a non-stick pan over medium heat and add 1/2 tsp of coconut oil to grease the pan. Once hot, scoop in 1/3 cup of the batter and quickly lift the pan up and tilt in a circular motion to spread the batter out into a large, thin circle. Cook until bubbles form on top and the edges and underside have taken on a golden colour. Flip and cook until the other side is golden as well. Repeat with the rest of the batter, storing cooked crepes on a plate nearby.

Meanwhile, in a saucepan over medium low heat, melt 1 tsp coconut oil. Once warm, add peaches and sautée until they soften and begin to take on some colour, about 4-5 minutes, then add cardamom, maple syrup and a pinch of salt and toss to coat. Keep warm until you are ready to plate.

To assemble, fold crepes into quarters and arrange them on plates along with the peaches. Spoon cream/yogurt, toasted almonds and currents overtop and drizzle on more maple syrup if you like.

Allegra D'AgostiniComment