Crepes Cheure Recipe
coffee whipped local chevre, peach berry beverly, rum peach gel pistachio crumb, flake salt
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Ingredients
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Crepes
Coffee Whipped Chevre
Rum Peach Gel
Pistachio Crumb
Garnish
Method
Crepes
- 1
Prepare the crepe batter
In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add the milk and melted butter. Gradually combine the wet and dry ingredients until you have a smooth batter. Let it rest for at least 30 minutes.
- 2
Cook the crepes
Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with the remaining batter.
Coffee Whipped Chevre
- 3
Prepare the whipped chevre
In a medium bowl, combine the chevre and heavy cream. Use a hand mixer to whip until smooth and creamy. Add the instant coffee granules and powdered sugar, then whip again until fully incorporated and fluffy.
Rum Peach Gel
- 4
Make the gel
In a small bowl, dissolve the gelatin in water. In a saucepan over low heat, combine the peach puree and rum. Stir in the dissolved gelatin until fully melted. Remove from heat and let it cool before transferring to the fridge to set.
Pistachio Crumb
- 5
Prepare the pistachio crumb
In a food processor, pulse the shelled pistachios until finely ground. In a bowl, mix the ground pistachios with brown sugar, melted butter, and a pinch of salt until crumbly.
Assembly
- 6
Assemble the dish
On a plate, layer the crepes, spread a generous amount of coffee whipped chevre on top, drizzle with the rum peach gel, sprinkle with pistachio crumb, and finish with a light pinch of flake salt.