Sweet Peach Crepe

Sweet and tender crepes filled with juicy peaches and a hint of cinnamon – the perfect dessert to satisfy your summer cravings! These delicate French treats are surprisingly easy to make and are sure to impress your friends and family with their elegant simplicity.

Ready Time

2 hrs

Yields

10 servings

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Filling ingredients:
2 ripe peaches, sliced
1/4 cup granulated sugar
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon
Whipped cream, for serving

Instructions

In a medium bowl, whisk together flour, sugar, and salt. In a large bowl, whisk together eggs, milk, melted butter, vanilla extract, and ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, whisking until smooth.

The batter should be thin and free of lumps. Heat a small non-stick pan over medium heat.

Brush the pan with a small amount of melted butter.

Pour about 1/4 cup of the batter into the pan, tilting the pan to evenly coat the bottom. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.

Loosen the crepe with a spatula and flip it over.

Cook for another minute. In a small bowl, mix together granulated sugar, confectioners’ sugar, and ground cinnamon.

Arrange a few slices of peaches along the center of the crepe, leaving a 1-inch border on either side.

Sprinkle a pinch of the sugar mixture over the peaches. Fold the crepe over the filling to form a triangle, pressing the edges to seal.

Repeat with the remaining batter and filling ingredients.

Serve warm with whipped cream on top.

Notes

Make sure to use ripe peaches for the best flavor. You can adjust the amount of sugar to your taste.

If you want a stronger peach flavor, use 3 or 4 peaches.

Use any leftover crepe batter to make savory crepes or freeze it for up to 2 months. If you don’t have confectioners’ sugar, you can make your own by blending granulated sugar in a blender or food processor until it reaches a powdery consistency.

Don’t overfill the crepes or they might tear.

Leave a little room for the filling to shift while cooking. You can make the crepes ahead of time and store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Simply thaw and warm them up before serving.