Cinnamon Vanilla Crepes with Fresh Peaches and Cream
Delicate, warmly spiced crepes made in a blender and filled with sweet macerated fresh peaches and a cloud of whipped cream. An easy, elegant 30-minute breakfast or brunch that makes 8 to 10 beautiful crepes.
Ingredients
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 1 tablespoon oil
- 2 eggs
- 1/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 6 to 7 fresh peaches peeled and sliced
- 1 to 2 tablespoons sugar
- 1/8 teaspoon ground nutmeg
- Cool Whip or freshly whipped cream for serving
- Powdered sugar for dusting (optional)
Instructions
- Add the milk to a blender, then add the flour, oil, eggs, salt, sugar, cinnamon, and vanilla. Blend until smooth and frothy, scraping down the sides if needed.
- Heat a medium non-stick skillet over medium-high heat and grease lightly. Pour 3 to 4 tablespoons of batter into the pan, then immediately tilt the pan to spread the batter into a thin, even round.
- Cook until the bottom is golden and the edges look dry, about 1 to 2 minutes. Flip and cook the second side for another 30 to 60 seconds. Transfer to a plate and repeat with remaining batter.
- Peel and slice the peaches and place in a medium bowl. Sprinkle with sugar and nutmeg, stir gently, and let sit for 10 minutes until juicy.
- Spoon the peach filling into each crepe, fold or roll, and top with Cool Whip or whipped cream. Dust with powdered sugar if desired and serve immediately.
Notes
The first crepe is always a test — the pan and batter need to find their rhythm. Do not be discouraged if it is imperfect.
Tilt the pan immediately after adding batter for the thinnest, most even crepe.
Ripe, fragrant peaches make the best filling — taste before adding sugar and adjust to the natural sweetness of your fruit.
Crepe batter can be made up to 24 hours ahead and refrigerated.
Store cooked crepes with parchment between each one in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
Best assembled fresh — filled crepes do not store well.
Tilt the pan immediately after adding batter for the thinnest, most even crepe.
Ripe, fragrant peaches make the best filling — taste before adding sugar and adjust to the natural sweetness of your fruit.
Crepe batter can be made up to 24 hours ahead and refrigerated.
Store cooked crepes with parchment between each one in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
Best assembled fresh — filled crepes do not store well.