Peaches are finally in season! It’s that rare time of year when you can bite into a ripe peach and the juice runs down your chin. Love that. Who doesn’t love peaches? Besides the pure and simple joy of eating a whole perfectly ripe peach, there are also some great options to make with peaches for breakfast. See my blog from last week when we put them into overnight oatmeal. This week I’m doing peach crepes!
My kids love crepes. When there is a choice between the standard fave of chocolate chip pancakes and having homemade crepes…crepes will always win. Today I’m going to fill crepes with the wonderful fresh peaches I have sitting on my counter! When fresh peaches are ripe and in season, these caramelized juicy peaches make an excellent filling rolled up in fresh homemade crepes.
Jump to RecipeCrepe Batter
Crepes are best if the batter is made ahead of time, and has at least an hour to rest. This will allow the flour to absorb the liquid. I even make the batter the night before, which saves me time in the morning. Making in the blender is easiest, but it can also be whisked in a bowl. Just make sure to whisk until smooth.
I use 2 eggs to 1 cup of milk and 1 cup of flour, along with the rest of the ingredients. These proportions seem to work best. The crepes are lighter and not quite as eggy tasting as other recipes. Place all the ingredients into a blender and mix, scraping down the sides of the blender to make sure all the flour and dry ingredients are incorporated. Pour through a sieve into a bowl to remove any lumps. The batter should be smooth with no lumps. Place in the refrigerator for at least an hour, or overnight.
Peaches in caramel sauce
Start by halving the peaches, removing the pit and slicing thinly. I like to sauté these in a pan with butter and brown sugar to make a nice caramel glaze. You can also use maple syrup. Once the peaches are softened, set this aside to cool while you make the crepes.
You totally can make crepes!
Set a 10-inch non-stick skillet on the stove on medium-high heat. Put a small pat of butter in pan once it is hot and then add ¼ cup of batter into center of the pan. Quickly lift the pan off the flame and swirl the batter around to coat the entire bottom of the pan. Place the pan back on the burner and watch for the bubbles to form as you would with pancakes. With a plastic spatula gently lift the sides of the crepe to loosen and then flip the crepe onto the other side. Cook until browned on both sides and then slide onto a plate.
Don’t worry about the first crepe. The first crepe is almost always the sacrificed crepe to let you know either the pan was too hot or not hot enough, or you weren’t quick enough in moving the batter around in the pan. Adjust accordingly as you go. By the time you’ve made a few, you will get the hang of it. I usually use a bit of butter to moisten the pan initially with the first crepe only, but if your crepes seem to be sticking you can add as you go.
Stack the finished crepes on a plate and cover with a towel to keep warm. Once finished, place a crepe on the plate with the best side on the bottom. Add peaches across the lower third of the crepe and then roll up. Place a couple of fresh peach slices on top, drizzle with extra syrup and top with a sprinkle of powdered sugar and serve with a flourish!
Peaches are really delicious in crepes. If you do not have fresh peaches available, you can also use canned peaches for your homemake peach crepes. Just make sure to drain them before adding to the caramel sauce. I’d love to hear how they turned out for you, especially if you’ve never tried making your own crepes before!
Peach Crepes with caramel sauce
Equipment
- Blender, 10-inch non stick skillet, sieve, large bowl, 1/4 cup measuring cup
Ingredients
- 1 cup flour
- 1 cup whole milk (or 2%)
- 2 lg eggs
- 1 tsp vanilla
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
- 2 tbsp butter plus 1-2 tbsp extra for crepes
- 2 tbsp light brown sugar
- 2 ripe fresh peaches save a couple slices aside for garnish
- 1-2 tsp powdered sugar for garnish
Instructions
- add flour, milk and egg to blender and blend on low setting for 30 seconds, stopping to scrape down sides and make sure flour is incorporated.
- add vanilla, sugar and cinnamon and blend for 5-10 more seconds until incorporated
- pour through sieve to remove any lumps, and place in refrigerator for an hour or overnight.
- Cut peaches in half, remove pit and cut into 1/8 inch slices. Remove crepe batter from refrigerator to come to room temperature whie making caramel sauce.
- On medium high heat, melt 2 tbsp of butter, add brown sugar, and cook until bubbling. Add peaches and cook for 2 minutes until peaches are heated through and caramelized. take off of heat and set aside to cool while making crepes.
- Heat a 10 inch non-stick skillet on medium high heat. Melt a small pat of butter in pan to grease the pan, at least for the first crepe. Add more butter if needed as you make the crepes.
- Using a 1/4 cup measuring cup, pour batter directly into the center of the hot pan and immedately tilt the pan to one side and slowly swirl around the pan making sure batter distributes to evenly coat the bottom of the pan forming a circle.
- As bubbles form at the top of the crepe, and edges start to get a slight brown, use a plastic spatula to slowly lift the sides of the crepe and gently release from the pan. Holding directly under the center of the crepe then flip the crepe to the other side. Cook for one more minute on the second side, until the batter is cooked through and is slightly browned, maiing sure not to dry out the crepe.
- Slide onto a plate, and cover with a towel to keep warm. Repeat for the remaining crepes. You should get approximately 8-9 crepes out of this batter using the 1/4 cup measure.
- To assemble, place the warm peaches and caramel across a crepe, fold over one end and roll up. Serve with fresh peach slices on top and a dusting of powdered sugar.
