As August closes, we're going to have to say a fond farewell to our East Coast peaches, apricots, and plumps. I'm mourning them with a simple crepe recipe. You can pick up really good fruit at Toigo Farms--Sundays at Avenue A and 10th, and Wednesdays in Tribeca by Fulton and Chambers.
Dice fruit. Place in a lightly buttered saucepan* with 2 cinnamon sticks and a dash of salt. Simmer until broken down, about 1/2 hour. Serve hot, warm or cold as a garnish for:
CREPES
1 large egg
1 1/4 cup milk
1 cup flour
1/4 teaspoon (a "dash") of salt
Using a few drops of extra virgin olive oil or butter for the pan (oil tends to hold better w/out burning longer), pour only a thin layer of batter. Flip as soon as the bottom holds.
Crepes are a delicate art: they aren't pancakes! Don't put too much batter on the pan, and keep an eagle-eye on them so they don't burn or cook unevenly. They are fast, tasty, and if you look in the fall recipes from last year, you can make 'em with all sorts of goodies.
*You can also use enough water to protect the bottom of the saucepan and skip buttering your fruit. Don't forget, though, as the fruit breaks down it's going to get juicy! So you may have to strain your sauce.
