How To Make Vanilla Bean Crepes with Peaches and Cream
This French breakfast of tasteful crepes will keep you satiated all morning! It’s got a delicious peaches and cream filling for a sweeter taste.
Serves:
Ingredients
- 1¼cupsmilk
- 1cupall-purpose flour
- 2large eggs
- 3tbspsalted buttermelted, plus more for pan
- 1tbspvanilla bean pasteor seeds of 1 vanilla bean
- ⅛tspsalt
- 12ozcream cheese
- 1cupheavy cream
- ½cuppowdered sugarplus more for dusting
- ¾tspvanilla extract
- 5medium peachessliced
- 3½tsplemon juice
- 3½tspgranulated sugar
Instructions
Crepe Batter:
-
In a blender, combine the milk, flour, eggs, butter, vanilla bean paste and salt and pulse mixture for 10 seconds until well blended.
-
Transfer the mixture to an airtight container, then refrigerate for 1 hour.
Cream Filling and Whipped Topping:
-
Pour the heavy cream in a mixing bowl, and using and electric hand mixer, set on high speed.
-
Whip until stiff peaks form.
-
In a separate mixing bowl, whip the cream cheese on medium speed for 3 minutes until smooth and fluffy.
-
Blend in the powdered sugar followed by the vanilla extract.
-
Gently fold the whipped cream into the cream cheese mixture.
-
Cover the bowl with plastic wrap and refrigerate until ready to assemble crepes.
Peach Filling:
-
Place the sliced peaches in a mixing bowl along with the lemon juice and sugar.
-
Gently toss to evenly coat.
-
Let rest until ready to assemble crepes.
Crepes:
-
Heat an 8-inch non-stick skillet over medium-high heat.
-
Once the pan is hot, coat lightly with butter and pour about 3 tablespoons of batter into the pan.
-
Immediately swirl the pan in a circular motion while slightly tilting the pan to allow the batter to coat the pan entirely in an even layer.
-
Cook crepes for about 25 to 40 seconds until the top of the crepes appears dry and edges are lightly golden.
-
Flip and cook the opposite side for 10 to 20 seconds longer until golden.
-
Repeat this process with remaining batter, buttering the pan before cooking each crepe.
-
Stack cooked crepes on a plate or baking dish.
-
Fill each crepe with peach filling, wrap, then top with cream topping.
-
Dust with powdered sugar, serve, and enjoy!
Nutrition
- Calories: 308.64kcal
- Fat: 21.89g
- Saturated Fat: 12.64g
- Trans Fat: 0.12g
- Monounsaturated Fat: 5.89g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 23.62g
- Fiber: 1.30g
- Sugar: 14.32g
- Protein: 5.78g
- Cholesterol: 99.53mg
- Sodium: 234.00mg
- Calcium: 81.23mg
- Potassium: 234.82mg
- Iron: 0.95mg
- Vitamin A: 244.64µg
- Vitamin C: 4.82mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!