Indulge in a delightful culinary experience with this Simple Crepe Recipe with Peaches and Cream. These homemade crepes are effortlessly crafted, generously filled with a luscious cream cheese mixture, and crowned with freshly sautéed peaches, creating a versatile dish perfect for a decadent breakfast, a charming brunch, or an unforgettable dessert.
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Craving more fresh peach recipes? Explore delicious options like this Peach Frozen Yogurt or a classic Peach Melba Pie. These recipes highlight the sweet, juicy essence of peaches, just like our sensational crepe creation.
This Simple Crepe Recipe with Peaches and Cream is truly a dream come true for anyone who loves sweet, elegant dishes. Each component – the delicate, thin crepes, the rich and tangy cream cheese filling, and the warm, caramelized sautéed peaches – harmonizes beautifully to create a flavor profile that is utterly irresistible. It’s a dish that guarantees smiles and requests for seconds, proving that gourmet taste can be achieved with simplicity.
Many people harbor the misconception that making crepes from scratch is a daunting task, requiring specialized skills or fancy kitchen gadgets. We’re here to dispel that myth entirely! Homemade crepes are, in fact, remarkably easy to prepare. While they do require a bit of patience as you cook them one by one, the process is straightforward and the results are incredibly rewarding. Forget about expensive equipment; a basic non-stick skillet is all you truly need to master the art of crepe making right in your own kitchen.
The beauty of this recipe lies in its approachable method and versatile appeal. Whether you’re planning a lavish Sunday brunch, seeking a comforting treat for a weeknight dessert, or aiming to impress guests with a sophisticated offering, these peaches and cream crepes fit every occasion. They combine familiar flavors in an elevated presentation, ensuring a memorable dining experience every time. So, cast aside any hesitations and get ready to discover just how simple and satisfying homemade crepes can be.
Beyond their delightful taste, crepes offer a blank canvas for creativity. While our peaches and cream combination is a classic for a reason, understanding the fundamental crepe recipe opens up a world of possibilities for both sweet and savory fillings. Mastering the basics means you’re just a few ingredients away from a personalized culinary adventure, making this recipe a valuable addition to any home cook’s repertoire.
How to Make Perfect Homemade Crepes
Crafting these easy crepes starts with a surprisingly simple batter. All the main ingredients are combined in a blender, streamlining the process and ensuring a perfectly smooth consistency. Begin by adding the milk, water, eggs, and vanilla extract to your blender. Give it a few pulses to mix these wet ingredients thoroughly. Next, incorporate the flour, sugar, and a pinch of salt, then pour in the melted butter. Blend again until the batter is entirely smooth and free of lumps. The key step here is to let the batter rest. Cover it and refrigerate for at least 30 minutes. This resting period is crucial as it allows the flour to fully absorb the liquid, resulting in a more tender and pliable crepe, and helps the gluten relax, preventing tough crepes. It’s a small step that makes a significant difference in the final texture of your homemade crepes.
Once your crepe batter has had its essential resting time, it’s ready to be transformed into delicate crepes. You don’t necessarily need a specialized crepe pan, although they are excellent if you have one. An 8-inch nonstick skillet works perfectly. The trick to non-stick success is to lightly coat the pan with a tiny bit of butter before you start – truly, just a whisper! Place the pan over medium-low heat. Once hot, pour approximately 1/4 cup of batter into the center. Immediately lift the pan and gently swirl your wrist in a circular motion to spread the batter evenly across the entire bottom of the pan, creating a thin, uniform layer. Let the crepe cook for about 1 to 2 minutes, or until the edges start to look set and slightly golden, and the surface appears dry. Use a thin, flexible spatula to carefully lift the edges, then flip the crepe to cook the other side for another minute or two. The goal is a light golden-brown finish on both sides. Remove the cooked crepe to a plate and repeat with the remaining batter. You’ll likely only need to butter the pan at the very beginning; often, the non-stick surface will hold up without needing re-buttering for subsequent crepes, though you can reapply if they start to stick.
For best results and maximum tenderness, ensure your pan isn’t too hot. If the crepes brown too quickly, they might become crispy instead of soft and pliable. A medium-low heat allows them to cook through gently. Don’t be discouraged if your first crepe isn’t perfect – it’s often called the “test crepe” and helps you gauge your pan’s temperature and batter consistency. Stack your cooked crepes on a plate; they won’t stick together and can be made ahead of time, covered, and refrigerated for up to 2-3 days, or even frozen for longer storage, making them an excellent make-ahead option for busy mornings or planned entertaining.
Cream Cheese Crepe Filling and Peach Topping: The Perfect Harmony
Once your stack of beautifully thin crepes is ready, it’s time to elevate them with our divine cream cheese filling and a vibrant peach topping. Peach season is a highlight of the year for many, and these crepes offer an exquisite way to celebrate the abundance of fresh, juicy peaches. This combination is designed to tantalize your taste buds, offering a balance of creamy indulgence and fruity freshness that’s simply unmatched.
The cream cheese filling is incredibly simple yet yields a luxurious, cheesecake-like texture. It’s a blend of chilled heavy whipping cream, softened cream cheese, powdered sugar, vanilla extract, and almond extract. For the smoothest possible filling, ensure your cream cheese is at room temperature. This crucial step prevents any lumps from forming, guaranteeing a velvety consistency. Start by whipping the heavy cream in a separate bowl until stiff peaks form – this will give your filling a light, airy quality. In another bowl, beat the softened cream cheese until it’s smooth, then gradually incorporate the powdered sugar until fully combined. Stir in both the vanilla and almond extracts for depth of flavor. Finally, gently fold the whipped cream into the cream cheese mixture in two stages. This careful folding technique preserves the airiness of the whipped cream, resulting in a light and fluffy filling. This delightful filling can even be prepared in advance and refrigerated, saving you precious time when you’re ready to assemble and serve these irresistible crepes.
The accompanying peach topping is nothing short of divine, transforming fresh peaches into a warm, syrupy delight. You’ll begin by melting butter in a large skillet, then stirring in rich brown sugar until it dissolves. Add your peeled and sliced fresh peaches to this buttery, sugary base. Cook them gently until they begin to soften and release their natural juices, which will combine with the butter and brown sugar to form a luscious, golden syrup. This process takes only a few minutes, allowing the peaches to become tender without turning mushy. Once the peaches have reached your desired tenderness, remove the skillet from the heat and stir in a hint of almond extract. This subtle addition beautifully complements the natural sweetness of the peaches, adding a layer of sophisticated flavor. The resulting warm, saucy peaches are then generously spooned over the cream-filled crepes, creating a decadent and unforgettable dish that captures the essence of summer in every bite. Whether you enjoy the peaches warm or chilled, this topping transforms simple crepes into an extraordinary culinary experience.
Ultimately, this simple crepe recipe with peaches and cream offers the perfect opportunity to indulge, whether it’s for a special breakfast, a leisurely brunch, or an elegant conclusion to any meal. Its balanced flavors and delightful textures make it a treat that can be savored any time of day, satisfying sweet cravings and leaving a lasting impression. From the delicate crepe base to the creamy filling and the vibrant peach topping, every element contributes to a dish that is both comforting and sophisticated.
More Sweet Breakfast and Brunch Ideas
If you have a passion for sweet starts to your day, explore these other delightful breakfast and brunch recipes:
- Sunrise Sweet French Toast
- Raspberry Lemon Breakfast Biscuits
- Salted Caramel Slow Cooker Monkey Bread
- Liege Waffles
- Carrot Cake Pancakes
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Simple Crepe Recipe with Peaches and Cream
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Ingredients
For the Crepes:
- 1 cup milk
- 1 cup water
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter melted and slightly cooled
For the Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Peaches:
- 1/4 cup butter
- 1 cup brown sugar
- 6 cups peeled, sliced peaches
- 1/2 teaspoon almond extract
Instructions
- In a blender, combine the milk, water, eggs and vanilla extract. Pulse to combine. Add in the flour, sugar and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.
- While the batter is sitting, make the filling. In a large bowl, beat the cream until stiff peaks have formed. Set aside. In another bowl, beat the cream cheese until it is smooth, then slowly add in the powdered sugar until combined. Beat in the extracts. Add about 1/4 of the whipped cream to the mixture and stir with a rubber spatula. Add the remaining cream and fold it in gently. Refrigerate the mixture until needed.
- To make the crepes, very lightly butter a small skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning – sometimes I need to again halfway through, but not usually.)
- To make the peaches, melt the butter in a large skillet. Add the sugar and stir to combine, then add in the peaches. Cook until the peaches start to get soft and give up some of their juices and a syrupy sauce is created, a few minutes. Turn the heat off and stir in the almond extract.
- To serve, spread some of the cream over a crepe, then fold in half twice. Top with the peaches. I like this best when the peaches are warm, but it’s also good when the peaches are cold.