These past few weeks have been SUPER busy. I went to New York City with a few friends for a weekend to visit one of my friends sisters and stay at her apartment. The weekend was super fun and full of foodie adventures. I tried a blueberry bagel with birthday cake flavored cream cheese from the famous Tompkins Square Bagels and ate some delicious brunch food and of course Mexican tacos, flat out yum. Then I went to visit my boyfriend’s family and friends in Orange County, CA for about a week. His sister got married to a very nice and charming young man. We did some celebrating for that like visiting Laguna Beach and walking through the tide pools, going out for some delicious sushi, and having a barbeque with some of their family. It was such a great time!
Then, I got back from California and had my birthday yesterday. I had an amazing birthday full of fun activities (like visitng the New England Aquarium) and foodie adventures like going to a restaurant in the North End and getting a three-course dinner for $33 because of Restaurant Week. I am very fortunate that Restaurant Week always falls on my birthday every year. For those of you who don’t know what Restaurant Week is, it is a week in which restaurants from all over the Boston area will select items off their regular menu and create a smaller pre-fixe menu for $33-38 depending on the restaurant and the items they selected. You can then go to one of these restaurants and pick what you’d like off their Restaurant Week menu and eat an amazing dinner for cheaper than it would be any other day. It’s basically the best thing that could happen on my birthday. Last night we went to an amazing North End restaurant called Terramia Ristorante, which was small and private with a romantic atmosphere. I started off the dinner with a delectable caprese salad which had the best tasting mozzarella cheese I’ve had outside of Italy. I then had an incredible gnocchi with a smoky red sauce dish and then finished with a crab meat and breadcrumb crusted salmon with sauteed spinach and fingerling potatoes. Absolute YUM! My birthday was an overall amazing day full of love from family and friends 🙂
So, in other words, life has been super busy the past few weeks and I haven’t gotten around to posting until now. Now that I am back in Boston, I will be posting on a more consistent schedule. I made these heavenly creamy roasted peach and honey ricotta stuffed crepes. I was inspired to roast the peaches for these crepes by the Food Network. I receive their Healthy Eating newsletter in my e-mail every couple of weeks. One of the recipes featured in the newsletter recently was an article on roasting your fruit, which you can find here. I did exactly what the Food Network recipe said to do and it turned out great. The roasting of the fruit adds a whole different taste than regular raw peaches and actually compliments the sweet and creamy ricotta perfectly.
The crepes are actually a recipe from my grandparents. My grandparents on my mother’s side are german and this crepe recipe is actually called “panakuken.” They are basically German crepes and taste amazing! Thank you Grandma and Grandad for the recipe and passing it down to my mom! She used to make these for me all the time when I was little and I loved to stuff them with jam. So freakin’ good. The only change I made was switching regular milk to using almond milk in this recipe, but either work!
I tried adapting the recipe to making it gluten-free and using coconut flour, but I found that even after accounting for the higher absorbency of the coconut flour, that the consistency just wasn’t the same and fell apart more easily and tasted egg-ier (as things with coconut flour often do because it requires more eggs than regular flours). But I am still working on a gluten-free version, so stay tuned for that to possibly be coming soon!
Try out the recipe below and wow your friends tastebuds by making it for next weekend’s lazy Sunday brunch!
- 2 Eggs
- ½ cup Almond Milk
- 6 Tablespoons of Flour
- Pinch of Salt
- Oil for cooking
- 3-5 Peaches, sliced in ½ inch thick wedges
- ½ cup Whole Milk Ricotta
- 1 Tablespoon Honey (or more if you like it sweeter)
- Heat up the oven to 425 degrees
- Place the sliced peaches on a lightly greased baking sheet
- Place peaches in the oven for 20-25 minutes, stir them around every so often and keep an eye on them so that they don't overcook
- While the peaches are roasting, prepare the honey ricotta and the crepes
- After 20-25 or so minutes, take out the peaches from the oven and let cool
- Set aside until the crepes are ready
- Mix the honey and the ricotta in a bowl
- Add more honey to the ricotta to taste if you like it on the sweeter side
- Set aside until your crepes are ready to fill
- Whisk together all of the crepe ingredients in a mixing bowl until there are no more clumps and mixture is smooth
- Heat up a medium frying pan or griddle on medium heat
- Add a little bit of oil for the crepe to cook, only enough to slightly grease the pan
- Pour ¼ cup of batter into the pan and cook the first side of the crepe until almost fully cooked (about 30 seconds)
- When the first side is almost fully cooked, flip it and cook the other side (this side will cook very quickly so make sure to keep an eye on it so it doesn't burn)
- Repeat this process until you use up all of the batter and the crepes are cooked
- Once all the crepes are cooked and have cooled down enough to handle, fill with dollops of the honey ricotta and roasted peaches
- Top with extra honey, if desired
- Serve and enjoy!