Master Homemade Desserts: From Classic Crêpes to a Rustic Peach Cornmeal Upside-Down Cake

Life has a wonderful way of surprising us, often with impromptu gatherings and delicious treats. Lately, I’ve found myself sliding into a relaxed rhythm, where late afternoon grazing sometimes playfully takes over our appetites for dinner. This past week offered a perfect example: an unplanned dinner at my sister’s house, which, while camera-less – a true disaster for a food blogger! – still managed to deliver some truly memorable culinary moments. We enjoyed a casual taco night, the kind everyone understands and loves, but it was the dessert that truly stole the show and demanded a special mention.

The Unexpected Delight of Nutella Crêpes

After our tacos, my sister unveiled her dessert masterpiece: warm, tender Nutella crêpes served alongside our coffee. The sight alone was captivating, and the aroma, simply divine. Knowing my dedication to documenting deliciousness, and perhaps sensing my camera-less regret, she graciously prepared an extra crêpe for me to take home. This thoughtful gesture served a dual purpose: it allowed me to capture its beauty through photographs and, more importantly, score some serious “best partner ever” points with Mike later!

Unpacking the Nutella Debate: A Closer Look at Ingredients

Before I delve further into the sheer bliss of eating that crêpe, I must pause to air a long-standing grievance I hold against Nutella, a product I adore in flavor but deeply question in its marketing. Despite its undeniable deliciousness, I’m a firm believer in transparency, and Nutella’s advertising often falls short. How often do we see commercials extolling the virtues of a spread “made with wholesome hazelnuts and skim milk”? I’ve even heard of people purchasing it as a healthy alternative to peanut butter, driven by these very claims. However, a quick glance at the ingredient list reveals a different story: the first two ingredients are consistently sugar and modified palm oil. Where, I ask, does “modified palm oil” exist naturally in nature?

To claim the product is “all-natural” when modified palm oil is a primary component feels misleading. It would be far more accurate to describe Nutella as a not-so-wholesome spread predominantly made with sugar and modified palm oil, rather than one primarily consisting of nuts and skim milk (which, by the way, is skim milk powder, not the fresh, pourable milk depicted in commercials). This isn’t about shaming enjoyment, but rather about advocating for clearer, more honest marketing. It’s a reminder that what sounds “wholesome” in a jingle might not always align with nutritional reality.

For those seeking a truly premium and transparent alternative, Bernard Callebaut offers a splendid version made with 50% hazelnuts and 50% their exquisite chocolate – and that’s it. No fillers, no modified oils, just pure, rich indulgence. And it is, without exaggeration, phenomenal.

Yet, when my sister presented that warm, Nutella-stuffed crêpe, all intellectual arguments faded. Its warmth, its comforting sweetness, its delicate texture – I confess, I succumbed entirely. And looking at this picture, I’m sure you can understand why. It was, as I mentioned, delightfully warm.

Mastering the Art of Crêpe Making

Beyond the Nutella, I firmly believe that everyone should master the art of making a basic crêpe. The batter itself is incredibly straightforward, making it an accessible and rewarding culinary skill. My sister, like many seasoned home cooks, swears by the Joy of Cooking crêpe recipe. Her secret to effortless preparation involves whisking the batter in a blender, which not only ensures a perfectly smooth consistency but also makes pouring directly onto a hot skillet incredibly easy. When preparing your crêpe batter, aim for a consistency similar to heavy cream. It’s common to initially think the batter seems too thin, but trust the process – it rarely is. This light texture is precisely what creates those wonderfully thin, delicate crêpes.

For years, my go-to way to enjoy crêpes has been simple yet utterly satisfying: a generous smear of soft butter while still warm, followed by a sprinkle of brown sugar and cinnamon, then gently rolled up into a “cigar.” Or so I thought, until a brilliant new idea struck me this very second: what if I filled a crêpe with the strawberry-rhubarb compote I currently have chilling in my fridge? I’ve often found traditional jams a tad too sweet for crêpes, but the delightful tartness of rhubarb combined with sweet strawberries promises to be the perfect counterpoint. Consider this an official declaration: welcome to Crêpe Month!

Classic Homemade Crêpes Recipe

These versatile crêpes are perfect for any meal, from a sweet breakfast to an elegant dessert. The key is a smooth batter and a hot pan!

Ingredients:
1 1/4 cups whole milk (or your preferred milk)
2 large eggs
1 Tbsp. unsalted butter, melted, or neutral oil like canola oil
3/4 cup all-purpose flour
1 tsp. granulated sugar
Pinch of fine sea salt

For Cooking:
Extra oil, butter, or nonstick cooking spray

Instructions:

1. Prepare the Batter: In a blender, combine the milk, eggs, and melted butter (or canola oil). Pulse until the mixture is slightly foamy and well blended. If you don’t have a blender, whisk vigorously by hand in a large bowl.
2. Add Dry Ingredients: Add the flour, sugar, and salt to the wet ingredients. Pulse in the blender (or whisk by hand) until the batter is completely smooth and free of lumps. Be careful not to overmix; just combine until smooth.
3. Rest the Batter: Let the crêpe batter rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate, resulting in more tender crêpes. You can also cover and refrigerate it overnight.
4. Preheat Skillet: When you’re ready to cook, preheat a large (9-10 inch) nonstick skillet or griddle over medium heat. Brush it lightly with butter or oil, or spray with nonstick spray.
5. Cook Crêpes: Pour approximately a quarter cup of batter onto the hot skillet. Immediately tilt and swirl the pan so the batter quickly spreads into a thin, even circle across the bottom.
6. Flip and Finish: Cook for about 1 to 2 minutes, or until the top surface of the crêpe loses its glossy, wet appearance and the edges begin to crisp slightly. The bottom should be golden brown. Carefully flip the crêpe with a thin spatula. Cook the second side for only about 30 seconds, just until lightly golden.
7. Serve: Slide the cooked crêpe onto a plate. You can keep them warm by stacking them on a plate and placing them in a 250°F (120°C) oven, or serve them immediately. Fill with your favorite toppings: classic butter, sugar, and cinnamon; fresh fruit and whipped cream; jam; or, of course, Nutella. Fold or roll them up as desired.

Yields: Approximately 12 delicious crêpes.

A Celebration of Summer: Peach and Cornmeal Upside-Down Cake

And then there was cake. This past weekend was a special one, marking the first round of celebrations for W’s third birthday. With his actual birthday falling on August 4th – a date that, for his entire life, has coincided with the busy August long weekend – many friends and cousins are typically out of town. So, we hosted a delightful, smaller gathering for those who were still in town before their summer vacations commenced. For this charming occasion, I decided to bake a peach and cornmeal upside-down cake. I must admit, a small part of my inspiration came from spotting a similar recipe in this month’s Martha Stewart Living, though I quickly veered off script.

As I began preparing it – I have a particular fondness for cakes that can be baked directly in my trusty cast iron skillet – I found myself making numerous adaptations. The original recipe featured a hint of lavender, which, while lovely, didn’t quite fit the rustic, summery vibe I was aiming for. My version evolved into something quite different, embracing the natural sweetness of ripe peaches and the hearty texture of cornmeal, creating a dessert that felt both comforting and elegant.

The true magic of this cake, and what I loved most about it, was its perfect balance: it wasn’t overly sweet, making it wonderfully versatile, and it required absolutely no elaborate decorating. The star, however, was the incredible sugary crust that formed as the butter and brown sugar mixture bubbled up around the peaches during baking. This created a deeply caramelized, slightly chewy layer that beautifully complemented the tender cake and soft fruit. I’m already dreaming of trying this same technique with fresh blueberries when they’re in season, imagining a delightful burst of tartness against the sweet, golden crust.

Interactive Fun: Homemade Brown Sugar Ice Cream

To accompany our peach cake, we engaged in a wonderfully interactive activity that doubled as dessert preparation: making homemade brown sugar ice cream using an ice cream ball. This gadget is brilliant for parties, especially with kids. The children had a blast kicking the ball around the yard, unwittingly churning our dessert into existence. The process is surprisingly simple: into the inner container, we added 2 cups of half & half, 1/4 cup of packed brown sugar, and a few drops of pure vanilla extract. The outer compartment was filled with ice and a generous amount of rock salt. The magic happens as the kids keep the ball in motion, allowing the salt to lower the freezing point of the ice, thus chilling the inner mixture quickly until it transforms into delicious, creamy ice cream. For those without an ice cream ball, this method can also be adapted using a large coffee can with a smaller, well-sealed can containing the ice cream mixture placed inside it, then rolled or shaken. It’s a fantastic way to combine activity with reward, and the resulting brown sugar ice cream was the perfect sweet, creamy counterpoint to the rustic peach cake.

Rustic Peach and Cornmeal Upside-Down Cake Recipe
(Inspired by a summer dessert in Martha Stewart Living, with personal adaptations for enhanced flavor and texture)

This cake delivers a beautiful caramel crust and a tender, slightly coarse crumb, perfect for showcasing ripe summer fruit.

Ingredients:

For the Topping:
1/2 cup (1 stick) unsalted butter
3/4 cup packed light brown sugar
2 ripe peaches or nectarines, unpeeled and sliced into 1/2-inch wedges

For the Cake Batter:
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar (in addition to the brown sugar for the topping)
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 cup thin plain yogurt or buttermilk (Martha’s original recipe used heavy cream, but yogurt/buttermilk adds a lovely tang and moisture)

Instructions:

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Melt half of the 1/2 cup butter for the topping directly in a 9-inch or 10-inch cast iron skillet, a round cake pan, or a pie plate on the stovetop over medium-low heat.
2. Create Caramel Base: Once the butter is melted, add 1/4 cup of the brown sugar to the skillet and stir until it’s completely melted and bubbling, forming a syrupy caramel. Remove from heat.
3. Arrange Peaches: Carefully arrange the peach or nectarine wedges in a single layer over the caramel mixture in the skillet. Try to fit them snugly, as fruit tends to shrink slightly during baking. Set aside.
4. Combine Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
5. Cream Butter and Sugar: In a large mixing bowl, beat the remaining 1/2 cup softened butter (from the cake batter ingredients) and the 1/2 cup granulated sugar with an electric mixer until the mixture is pale and fluffy, resembling wet sand in texture.
6. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
7. Alternate Wet and Dry: With the mixer on low speed, or stirring by hand, add about a third of the dry ingredients to the butter mixture, mixing just until blended. Then, add half of the yogurt or buttermilk, stirring until combined. Repeat this process: add another third of the dry ingredients, then the remaining yogurt/buttermilk, and finally the last third of the dry ingredients, mixing only until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
8. Bake the Cake: Gently spread the prepared cake batter evenly over the arranged peaches in the skillet.
9. Baking Time: Bake for approximately 30-35 minutes, or until the top is golden brown and springs back lightly when touched in the center. A wooden skewer inserted into the cake part (avoiding the fruit) should come out clean.
10. Invert and Serve: Let the cake cool in the skillet for about 10-15 minutes on a wire rack. This allows the caramel to set slightly but remain fluid enough to release. Then, carefully invert the cake onto a serving plate. If any fruit sticks, gently re-arrange it on top of the cake. Serve warm or at room temperature, perhaps with a scoop of homemade brown sugar ice cream or a dollop of whipped cream.

Yields: 1 cake; serves 10-12 generously.

Honestly, with all these delightful homemade treats, I have no idea why my pants don’t fit anymore! But then again, some culinary indulgences are simply worth it.

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