What is the difference between a peach and a nectarine? Fuzz! Yes, it’s true. A nectarine is a peach that through a genetic mutation produces no “hair” or fuzz. Smooth skin, juicy, sweet flesh and no fuzz…what’s not to love?
I was feeling the love when I saw them at Wegmans and put a bag in my cart with the full intent of eating them one at a time. But despite the beautiful golden orange appearance — and the words on the bag “ready to eat” — the flesh felt hard when pressed and I couldn’t catch a whiff of the fruit so I knew they weren’t quite ripe. I put them into a paper bag and let them sit for a few days on the counter until I smelled the sweet scent so recognizable at its peak softness. I took a bite. It was juicy, but not as sweet as I would have liked.
Hmmm…what to do?
I put a few tablespoons of butter, brown sugar, and a pinch salt at the bottom of a skillet — and as that heated and melted, I cut up 6 nectarines into thin slices right into the pan. I turned the heat down to low and added a lid and let the fruit cook down into a sweet, juicy filling.
Pankcakes? Waffles? Both are delicious, but I wanted something lighter. So I made crêpes.
Crepes might seem a little intimidating but I think once you get the hang of them, they are fairly easy to make. Alton Brown has a great recipe on his site, so does my bible — Joy of Cooking.
I make mine like this:
In your blender, add (in no particular order)
- 1 cup flour
- 1/2 cup whole milk
- 1/2 cup water (or almond breeze)
- 2 raw eggs
- 3 tablespoons of melted butter
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- capful of vanilla (1/2 teaspoon)
Blend away, stopping to scrape the sides of the blender where flour may stick.
It takes no more than 2-3 minutes to get it smooth. When you are done, stick it in the refrigerator for a half-hour to rest.
Take out a small skillet and add a little fat. I often take veggie oil and melt in a tablespoon or two of butter. Then I use a basting brush and brush the bottom of my non-stick pan with the mixture before I put in some batter and swirl it around. Crepes are meant to be very thin and very light so you don’t want to have too much batter in the pan. You really have to experiment. This video shows you exactly how to make them.
I filled mine them with a little french vanilla yogurt on the bottom and the cooked nectarines inside. You can dust them with powdered sugar to give them a little extra oomph!