Ingredients:
Crepe Batter:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons melted butter
1/4 teaspoon salt
Filling and Topping:
1 cup heavy cream, whipped
2 peaches, sliced and caramelized
4 slices pancetta, crisped and crumbled
Caramel sauce
Powdered sugar for garnish
Fresh mint leaves for garnish (optional)
**
Instructions:**
Prepare the Crepes:
In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend until smooth.
Heat a lightly buttered skillet over medium heat. Pour about 1/4 cup of batter into the skillet, tilting to spread evenly.
Cook for about 2 minutes on each side or until light golden brown. Remove and set aside. Repeat with remaining batter.
Caramelize the Peaches:
In a skillet over medium heat, add sliced peaches and a sprinkle of sugar. Cook until the peaches are soft and caramelized. Set aside to cool.
Prepare the Whipped Cream:
In a mixing bowl, whip the heavy cream until stiff peaks form. Optionally, sweeten with sugar or vanilla extract to taste.
Crisp the Pancetta:
In a skillet over medium heat, cook the pancetta until crispy. Drain on paper towels and then crumble.
Assemble the Crepe Rolls:
Lay a crepe flat on a clean surface. Spread a layer of whipped cream over it.
Add a few caramelized peach slices and sprinkle with crumbled pancetta.
Carefully roll up the crepe. Repeat with remaining crepes.