Peachiladas with Strawberry Salsa
This delightful dessert combines fresh peaches with a creamy cheese filling, rolled in a delicate crepe and topped with sweet strawberry salsa.
Chef Pat Caffrey
The Fountains At La Cholla
2010 Fresh Chef "Dessert" Challenge
3rd Place
Yield:
6 Servings
Prep Time:
20 Minutes
Cook Time:
40 Minutes, plus 1 hour resting time for the batter.
Directions
CREPES
¾ cup Shamrock Farms Whole Milk
2 large eggs
½ cup water
1 cup flour
3 tablespoons melted butter
2 ½ tablespoons sugar
1 teaspoon vanilla extract
Butter for coating the pan
FILLING
¼ cup Shamrock Farms Sour Cream
2 tablespoon Shamrock Farms Heavy Whipping Cream
2 large peaches, peeled and sliced
1 (8oz.) package cream cheese
5 tablespoons brown sugar
¾ teaspoon nutmeg
TOPPING
¼ cup Shamrock Farms Heavy Whipping Cream
2 cups fresh strawberries, stems removed
3 tablespoons plus 1 teaspoon sugar
2 tablespoons fresh orange juice
¼ teaspoon vanilla extract
1 small bunch fresh mint
1. In a blender, combine the first seven (Crepe) ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. The batter will keep for up to 48 hours.
2. Heat a 10 inch non-stick skillet over low heat about 3 minutes. Add butter to coat. Pour 1/3 cup of batter into the center of the pan, and swirl to spread evenly. Cook for 30 – 60 seconds, until the bottom of crepe is spotty brown, then flip over and cook for another 20 to 40 seconds.
Transfer crepe to a paper towel lined plate and let cool. (You can stack crepes on top of each other). Continue with remaining batter. Crepes can be stored in the refrigerator for several days, or stored in sealable plastic bags in the freezer for up to 2 months.
3. Peel and slice peaches to make 2 cups; set aside. In another bowl beat cream cheese, sour cream, and whipping cream until smooth. Add brown sugar and nutmeg; set aside. Using a spoon, or pastry bag place about 1/3 cup of the filling with 3 or 4 peach slices along the center of each crepe. Roll up, and using a serrated knife, slice each roll in half. Place both halves on a dessert plate.
4. Finely dice ½ cup strawberries, and toss in a bowl with 1 tablespoon sugar; set aside.
5. In a blender, combine 1 ½ cup strawberries, 2 tablespoons sugar, and 2 tablespoons orange juice. Pulse for 15 seconds; set aside.
6. Whip ¼ cup whipping cream, 1 teaspoon sugar, and ¼ teaspoon vanilla in a bowl with an electric mixer on low speed until frothy. Increase the speed to high, and whip until soft peaks form.
7. Top each Peachilada with 2 tablespoons strawberry puree, and 1 tablespoon diced strawberry. Garnish with a dollop of whipped cream, and a sprig of mint.
Dessert can be made ahead and refrigerated for up to 4 hours.
