Cinnamon Crepe With Peaches & Rambutan

ram6My produce man is the BEST.  We have a very small Walmart but on occasion they do get some specialty produce and he always lets me know.  A few weeks ago he introduced me to lychee fruit and I made a Lychee Coconut Sorbet.  Yesterday I was telling him how much I loved it and he said I would probably like a rambutan.  He said they were very similar and let me to try one.  They are even better and a lot sweeter so I bought some.  ramLike the lychee they are mostly used in ice creams and frozen desserts because they become sweeter when frozen but I wanted to try something different.  I thought ‘dessert for breakfast’ was a perfect idea and that combining them with peaches for National Peach Month could definitely work.  The only peaches I found were white peaches and not really my favorite so I used some from our tree that I had previously frozen.  I made one crepe (thank goodness) and topped it with peach, rambutan and toasted coconut.

One Crepe:

  • spatula1 egg
  • 1/2 Tablespoons milk
  • 1 Tablespoon sugar
  • 2 Tablespoons flour
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • dash of salt
  • cooking spray

Heat large skillet to Med-Hi.  Spray with cooking spray and pour batter into pan.  Let cook until firmly set.  Flip and cook the other side.  An extra big spatula makes it much easier to flip.  I bought this one on a whim and absolutely LOVE IT!

Filling:

  • 1 cup frozen peaches, sliced
  • 1/2 cup rambutans, sliced
  • 2 Tablespoons brown sugar
  • 1 Tablespoon butter

Add all ingredients to large skillet and cook on Med-Hi until all juice turns to a light syrup.  Pour over crepe and top with pan toasted coconut.

I added the filling a little at a time on different layers of the crepe so that I would get a little fruit and syrup with every bite.  And….there is enough for another breakfast dessert tomorrow.

Looks like it may rain and we definitely need it.  Hope everyone has an awesome day!

4 thoughts on “Cinnamon Crepe With Peaches & Rambutan

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