Spiced peach crepes with honey whipped cream and almond honey crumble.

I have been MIA from the blog for a little bit and I apologize, I just haven't  been able to find the time to sit down, type out the recipes and edit the pictures to post. My whole photo album on my phone are filled with pictures of the food I have been making so I do have a couple of recipes I need to post but with the wedding coming up and taking care of the little ones it's been a struggle to keep up with the blog. I do have to say that I'm pretty impressed with the amount of decorations I have been able to make with the help of my sisters. The wedding is less than 2 months away and even though it is going to be a small backyard wedding there is still surprisingly a lot to do especially since I opted to go the DIY route with pretty much everything. The one thing I haven't planned for is rain, so I'm praying that god allows my wedding day to be nice and sunny. 

Lennox is now 5 months, he has gotten the hang or rolling over so now his preferred mode of transportation is rolling all over room. He has to be at least 18 pounds by now, but at the rate that he is eating he might be a little more. Jowell is starting to really warm up to him. I'll usually find him hanging out with Lennox when I'm cooking or when no one is paying attention but once he see's us watching he completely ignores Lennox. Jowell will he 3 in August and he is like a sponge when it comes to anything he see's or hears. He talks so much now sometimes that's a good thing and sometimes it's a bad thing but I enjoy the little stories he tells me or the songs he sings to me. 

Last week I skipped crepe Monday, I had planned to make a crepe with pistachios but I had way too much to do around the house so I will have to wait to make that one. My older sister didn't get to try the last peach crepe I made so I promised I'd make another crepe using peaches and save her some. I had a bag full of nice ripe peaches since they were on sale last week, I was originally going to use them to make peach butter but I thought it would be nice to make them into crepes. 

Spiced peaches:

4 1/2 peaches sliced

1/2 cup sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 cup water

2 tsp cornstarch mixed into 4 tsp cold water

Place everything in a pot and bring to a boil.

Cook for about 10-15 minutes or until the liquid starts to thicken.

Remove from heat and let cool. 

Almond honey crumble:

1/2 cup almonds

1/3 cup flour

1/4 cup sugar

1 tbsp honey

1 lemon zested

1/2 tsp ginger

2 tbsp cold cubed butter

Preheat the oven to 350 degrees.

In a food processor chop until there are no big pieces of almond.
Add in the rest of the ingredients and blend until it gets crumbly. Place on a cookie sheet lined with aluminum foil, bake for 15 minutes. Remove from oven and let cool.

Honey whipped cream: 

1 cup heavy whipping cream

1 tsp honey

1/4 tsp vanilla

Whip all ingredients together until it forms stiff peaks. 

Pumpkin mousse crepes with maple sauce

Sweet Crepe recipe:

2 eggs

1/2 cup milk

3/4 cup warm water

2 tbsp melted butter

3 tbsp sugar

1 tsp vanilla extract

1 cup flour

In a bowl whisk eggs together, add in the milk, water and melted butter, mix well. Next mix in the sugar vanilla and flour until fully incorporated. Heat a lightly greased pan on medium low heat. Take 1/4 cup of batter and spread in a circular motion until the bottom of the pan in covered. Let cook until the sides start to come away from the pan, flip and let brown a little. Remove from pan and let cool on plate.

Pumpkin mousse

3/4 cups sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 1/2 cups heavy cream

1 15oz can pumpkin purée

Whip together the sugar, salt, spices and heavy cream. Once it forms high peaks add in the pumpkin purée and fold into the whip cream. 

Maple sauce:

1 cup heavy cream

3 tbsp pure maple syrup

2 tbsp light corn syrup

Whisk all of them together in a pot.

Heat on medium heat until the mix starts to boil, make sure to watch it closely so it doesn't boil over.

Reduce heat to low and let cook down till it's about 1/2 of the original volume of sauce. It will take some time so be patient. Whisk occasionally to make sure the mix doesn't stick to the bottom.Remove from heat, place in a glass bowl or container and let cool down in the fridge. 

Original recipe from: http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/

Pumpkin mousse crepes with maple sauce 

Crepes

Pumpkin mousse

Maple cream sauce

Crumbled graham crackers

Fill the crepes with pumpkin mousse, fold over and drizzle the maple sauce over the crepes, sprinkle some graham crackers over the crepes and enjoy. 

Lemon Mousse Crepes with Blueberry/Raspberry sauce

Blueberry raspberry sauce

1 cup water

1/2 cup sugar

1 tsp lemon juice

1 tsp vanilla extract

2 tbsp cornstarch mixed with 2 tbsp water

1/2 cup blueberries

1/2 cup raspberries 

In a pot heat water, sugar, lemon juice, vanilla and cornstarch over medium high heat.

Whisk occasionally until the mix starts to bubble and thicken.

Add in the blueberries and raspberries and cook for another 10-12 minutes.

Remove and place into a container to let cool in the fridge

**I doubled the recipe because I like having extra in a jar to use on pancakes or French toast. 

Homemade Lemon curd

3 egg yolks

Zest from 1 lemon

1/4 cup fresh lemon juice

6 tbsp sugar

4 tbsp butter

In a small pot add the egg yolks, lemon zest, lemon juice and sugar.

Heat the mixture over medium heat continuously mixing with a wooden spoon until the mix is thick enough to coat the back of the spoon.

Remove from heat and stir in butter 1 tbsp at a time.

Scoop lemon curd into a container and let cool in the fridge before you use. 

Original recipe from: http://www.scatteredthoughtsofacraftymom.com/2014/01/lemon-curd-recipe.html?m=1

Lemon mousse

1 cup cup lemon curd

2 cup of heavy whipping cream

1/4 cup sugar

2 tsp vanilla

Whip together the heavy cream, sugar and vanilla.

Once it starts to form peaks add in the lemon curd and mix until combined. 

Original recipe from: http://www.bakeify.com/blog/easy-lemon-mousse/

Scoop the lemon mousse into the crepe then pour some blueberry raspberry sauce over the crepes. 

Peach Crisp Crepe with Maple Sauce

Who doesn't like peach crisp? No one in my house that's for sure, I love peach anything, I am always reminded of the orchard we use to visit when I was a kid, they use to always sell homemade peach and apple pie. One whiff of peach and all those blissful memories come flooding back, unfortunately the orchard was sold and closed to the public sometime ago but I wish they still sold those homemade peach pies. I decided on turning a peach crisp into a crepe this morning, and it was perfect for this warm weather we are finally getting, I also remember seeing a recipe for a maple sauce on the pioneer woman blog (I wish I could live with her so she can teach me her ways!) and I thought that would go perfect to too the crepes with.

Maple sauce:

1 cup heavy cream

3 tbsp pure maple syrup

2 tbsp light corn syrup

Whisk all of them together in a pot.

Heat on medium heat until the mix starts to boil, make sure to watch it closely so it doesn't boil over.

Reduce heat to low and let cook down till it's about 1/2 of the original volume of sauce. It will take some time so be patient. Whisk occasionally to make sure the mix doesn't stick to the bottom.

Remove from heat, place in a glass bowl or container and let cool down in the fridge. 

Original recipe from: http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/

Peach crisp crumble:

1/2 cup flour

1/4 cup brown sugar

1/4 tsp salt

1/4 tsp cinnamon

2 tbsp melted butter

Preheat oven to 350 degrees. In a bowl add all the ingredients.

Use a fork or your hands and mix all together making sure to break any large chunks apart as you mix.

On a small cookie sheet lined with foil and lightly greased spread the mixture and place in the oven for 15 minutes.  

Remove from oven and set aside to cool.

Peach filling:

29oz. Can sliced peaches (cubed) 

3/4 cups peach juice from can 

1/4 tsp cinnamon

2 tbsp sugar

1 tsp cornstarch 

2 tbsp flour

In a pot add in the peach juice, cinnamon, sugar and cornstarch.

Whisk together and turn the heat on to medium.

Let the mixture start to bubble occasionally whisking.

Once it has thickened turn the heat to low, add in the peaches and flour, bring the heat back up to medium and let cook for about 5 minutes occasionally stirring to make sure the peaches don't stick to the bottom.

Remove from heat and let cool while you make the crepes. 

To assemble spoon some of the peach mix into a crepe. Fold over and drizzle some maple sauce over the crepe, crumble some crisp mix over the crepe an enjoy. 

Piña Colada Crepes

In honor of Cinco De Mayo I bring you piña colada crepes! If you're like me, have two kids at home, you can't exactly go nuts and enjoy an actual piña colada, this is quite a treat. 

Sweet Crepe recipe:

2 eggs

1/2 cup milk

3/4 cup warm water

2 tbsp melted butter

3 tbsp sugar

1 tsp vanilla extract

1 cup flour

In a bowl whisk eggs together, add in the milk, water and melted butter, mix well. Next mix in the sugar vanilla and flour until fully incorporated. Heat a lightly greased pan on medium low heat. Take 1/4 cup of batter and spread in a circular motion until the bottom of the pan in covered. Let cook until the sides start to come away from the pan, flip and let brown a little. Remove from pan and let cool on plate.

Coconut cream:

1 13.5oz can of coconut milk

1 3oz coconut cream instant 

pudding

1 cup heavy whipping cream

2 tbsp sugar

1/2 tsp coconut extract

In a bowl mix together the coconut milk and instant pudding, I unfortunately did not realize that I accidentally bought the cook and serve pudding which I hate because it adds an extra step to the recipe so make sure you get instant pudding and not cook and serve pudding (who in their right mind would choose cook and serve over instant?). 

Store the pudding mix in the fridge for the pudding to set. 

In a separate bowl add the heavy whipping cream and sugar. Whip together until it forms stuff peaks. Fold in the pudding mixture. 

Pineapple sauce:

1 cup chopped fresh pineapple

1 cup water

1/2 cup sugar

1 tsp lemon juice

2 tbsp cornstarch

1 tsp vanilla

In a pot add in 1 cup of cold water, sugar, lemon and whisk in cornstarch making sure the cornstarch completely dissolves.

Cook mix on medium heat stirring continuously so that the mix doesn't clump. 

Once the mix starts to thicken add in the pineapple and cook for 5 minutes. 

Remove from heat add in the vanilla extract and allow the mixture to cool, it will thicken as it cools so don't worry if the sauce looks to thin.

Use a hand blender or place in a blender and blend until the pineapple sauce is smooth. 

To assemble the crepe pipe coconut cream into crepe. Pour some pineapple sauce over the crepe. Sprinkle some coconut flakes over the crepe and garnish with sliced pineapple and a maraschino cherry.