PEACH TREE LIQUOR RECIPES

Steps:

• Place enough feed to cover the bottom of your fermenter bucket; a good 4-5 inches should suffice.
• Add your sugar and fill the fermenter halfway with boiling water. Mix the sugar until it is dissolved.
• Fill the rest with warm water until you get to 6.5 gal of mash. There should be at least about 3″ space left in the fermenter.
• Add the yeast after it has cooled down to about 75 or 80 degrees Fahrenheit.
• Cover the fermenter using the lid and wait for 5-6 days.
• Run it at 150-160 proof.
• Filter the mash before distillation. This removes sediments to get a clear spirit.
• Distill the concoction, and you’re good to go!

Steps:

• In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.