Mascarpone Crepes with Peaches... and the Airstream?

These crepes are to die for!!!

They are filled with mascarpone and cream cheese, topped with peaches in a lavender brown sugar syrup, basil, fresh whipped cream, almonds, and a touch of cinnamon.

Holy Moly.

It's summer time, and peaches are in season!

I adapted the recipe from Sunset magazine.

Make the crepes to start.

The recipe called for ricotta cheese, but I decided to use mascarpone and cream cheese. Added to these are butter, sugar, and lemon zest. Mmmmmmmm.

Next spread the cheese over each crepe...

Then fold into triangles.

This is where it starts getting good. You put them back on the skillet to make them a little crisp. This also makes the cheese filling warm and irresistible!

Cue the peaches...

And the lavender sugar. This jar was a gift from my sister for mother's day. It was perfect! You put the sugars, peaches, cinnamon, and butter in a pot and warm until tender and syrupy.

The basil completed the dish.

Ahh. The whipped cream just melted over the warm crepes. I was wishing I could stop time to enjoy these very slowly.

I promise you will be this happy if you make these!!!

An Airstream?

 Airstreams don't have a whole lot to do with baking.  : )

This was the cover of this month's Sunset magazine (which also had the crepe recipe). And it is a dream of mine and my husband's. It doesn't have to be an Airstream, just a cute teardrop trailer to travel around the country with the kiddos.

 I can hear them giggling (and screaming), and feel the wind in our hair already!

"Maybe I had watched one too many episodes of Mad Men or ordered one too many Prohibition-era cocktails, but I became romanced by an idea that has been sweeping the nation: retroism. Which is how I ended up driving a retro icon- the Airstream- up a highway that looks like the backdrop for a Hitchcock chase scene. - As I opened the floor-to-ceiling drawers, turned on the saucer-size gas burners, and peeked in the tiny shower- the effect was like being in a shiny ergonomic playhouse designed by NASA. I mean, this thing was cool."

The article is so fun, and worth buying the magazine just to read it. No, Sunset isn't paying me. : )

May the rest of your summer bring delicious peaches and happy trails!

Ingredients-

Crêpe batter
3 large eggs
2/3 cup flour
1 cup milk
About 3 tbsp. melted butter

Cheese filling- (I used mascarpone and cream cheese in equal parts instead.)
1 cup whole-milk ricotta cheese
2 tablespoons sugar
1 teaspoon finely shredded lemon zest
1/8 teaspoon kosher salt
1 tablespoon butter

Peach topping- (I added lavender sugar, basil, and fresh whipped cream also. I made these without cognac because I didn't have any on hand.)
2 tablespoons butter
3 large peaches, sliced
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons lemon juice
3 tablespoons cognac
1/4 cup toasted sliced almonds

Preparation
1. Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
2. Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
3. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
4. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
5. Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and sprinkle with almonds.
Make ahead: Make and fill crêpes through step 3, cover, and chill overnight.