Peaches and Cream Crepes
It’s the first Wednesday of the month, so you know what that means. It’s Foodie Extravaganza day. Yippie! This month’s theme is Pancakes and since I’m in a French country, I decided to go with crepes. Peaches and Cream Crepes to be exact. This is the first time I’ve ever made crepes and I have to say, I like them and will make them again.
This recipe makes about 15 crepes. When you are making the crepes, you only need a small amount of batter for each crepe, about 1/4 cup. Then swirl the batter around to thin it out. I have an 8″ saute pan the I used. However, did you know they make actual crepe pans? I saw some in the store, but I didn’t buy it. When the batter looks dry on the outside edges, flip it and cook for about 15 more seconds.
If you aren’t using all of the crepes, you can allow them to cool completely and then stack them and package them for refrigeration or freezing.
After your crepes are done, stuff them with your cut up peaches and fill them with some whipped cream.
Finally, roll them up. I used my Microplane Elite Zester and fresh Martinique cinnamon and grated some cinnamon on top, along with a little more whipped cream. Have you ever used fresh cinnamon like this? You can get here in the grocery store or in speciality stores. It’s pretty amazing.
The nice thing about these crepes is that if you just omit the sugar from the batter, you can use them for savory crepes too. Plus, they are way easier than I thought they would be. Really.
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup flour
- 3 Tbsp melted butter
- 2 Tbsp sugar
- 2 tsp pure vanilla extract
- ½ peach per crepe, chopped
- whipped cream or whipped whipping cream
- In a blender, combine the eggs, milk, water, flour, butter, sugar and vanilla.
- Refrigerate the mixture overnight or for at least on hour.
- In a small saute pan or crepe pan, over medium heat, melt a teaspoon of butter.
- Spread a quarter cup of batter around the pan to thin.
- When the edges start to get crisp, flip and cook about 15 seconds more.
- Remove from the pan.
- For each crepe, spread about ½ cup chopped peaches and top with whipped cream.
- Roll up the crepe and dress with more whipped cream and fresh ground/grated cinnamon.
Now, scroll down for more fantastic Pancake recipes. There’s sure to be some here you will love!
See more pancake ideas for this month’s Foodie Extravaganza below, hosted by Caroline of Caroline’s Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
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