National Peaches and Cream Day is June 21 and the innkeeper of Chehalem Ridge Bed and Breakfast shares a fond childhood memory and a recipe for Swedish Pancakes she serves at the inn.
‘Growing up, it was a struggle for my mom to get us out the door on the weekdays. I really hate waking up and my breakfast fare often suffered for it. But on Sundays I could manage to get to the table because Dad was making breakfast before church. His Swedish pancakes was a recipe from my mom’s Aunt Ann and we’d fill them with all sorts of stuff, not just the traditional lemon juice and powdered sugar. I’ve taken this recipe and filled it with oh-so-sweet and juicy peaches and cinnamon mascarpone cream filling for this delicious breakfast for our guest. Hope you enjoy and it gets you out of bed.’
Swedish Pancakes
6 each egg
4 tablespoons butter, melted
2 tablespoons sugar
1 1/2 cups all-purpose flour
1 1/2 cups milk
Blend together the egg and melted butter until emulsified. Add flour and sugar, blend until smooth. Add milk slowly while whisking.
Let batter rest 30 minutes. Heat pan over medium high heat and cook like a crepe.
Filling
8 ounces Mascarpone cheese
1 tsp cinnamon
1 Tbsp heavy cream
5-6 large ripe peaches, peeled and sliced
Stir together the Mascarpone cheese, cinnamon and heavy cream.
Fill each crepe with a schmear of the Mascarpone and peaches down the middle. Fold the crepe in half, then roll it up.
Keep warm until serving. This recipe makes 16 crepes, serving 5
Chehalem Ridge Bed and Breakfast offers a peaceful retreat from adventure and the Willamette Valley below. Perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range, the inn’s four guest rooms and one suite, all with en suite bathrooms, offer a peaceful retreat between adventures with spectacular views of both mountain and valley.
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