At our house, summertime means easy eating. We trade the braises, casseroles, and soups of winter, for fresh ingredients prepared simply. But hey, I still want dessert! Enter roast fruit. This versatile, elegant recipe can be be served as is, over ice cream, or here, as the filling for a tasty sweet crepe. Because they don’t have much sugar, these simple crepes can do double duty as a breakfast treat.
Roast Peach and Raspberry Crepes
Get our simple recipe for buckwheat crepes here.
for the roast fruit (adapted from Ina Garten’s Barefoot Contessa Parties!)
4 peaches, cut into 1/2″ slices
1/2 pint raspberries
2 tablespoons sugar
2 tablespoons lemon juice
Preheat oven to 400 degrees. In a oven proof roasting pan or baking dish, arrange the peaches peel side down, and sprinkle with the sugar. Scatter the raspberries all around. Roast the fruit for 20 minutes. Meanwhile preheat your broiler. When fruit is tender and the juices are bubbling, remove from oven and place under broiler for 3 – 5 minutes, until the edges have darkened a bit.
Set aside to cool. Carefully remove the fruit form the roasting pan, and place in a large bowl.
To serve, warm up your crepes, and then spoon 1/3 cup of fruit into each one. Fold into triangles and serve with a big dollop of plain yogurt, lightly sweetened whipped cream, or a dusting of powdered sugar.