We recently discovered the idea of fruit filled crepes, and we love it. These peaches and cream crepes are so good!

We only recently made our first fruit filled crepes. They are our strawberry filld crepes. The idea of these and of these peaches and cream crepes is that we use fresh fruit. Meaning, the crepes are filled with the fruit just as it is, fresh.

So, we have the crepes, neutral in flavor, with whipped cream, that tastes rich and creamy of course, and then the fresh peaches just as they are. So the result is a naturally sweet recipe. Crepes that have that fresh and creamy contrast that we all love.

Now, to make them be even more fun we use yellow food coloring. This it to go with the peaches theme. It fits really well and looks really pretty. It sort of reminds us of those “japanese style” desserts. And Irma loves those things, the look of those type of snacks.

As for the food coloring, it is best to use it in a gel persentation. That way it doesn’t mess the recipe’s liquid proportion. And if you decide not to use coloring at all, you can of course simply skip it altogether.

And we are now thinking about making some peach crepes but a different type. Where we cook the peaches and make a sort of syrup, to then eat the crepes with these peaches and some vanilla ice cream. Yum! We will think about it and see how to go about making the recipe. And rpobably will share it here sonner than later. We are loving the idea of peach recipes lately. They are amazing for all types of desserts, snacks, breakfast, etc.

If you like this recipe, you have to go check out our baked peaches, one of our most visited recipes. You will for sure like it.

Peaches and cream crepes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Breakfast, Dessert, Snack

Cuisine: French

Ingredients Method

Ingredients

  

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For the crepes:

• 2 tbsp (1.05 oz) (30 gr) unsalted butter, melted
• 1 tbsp (0.53 oz) (15 gr) white sugar
• 2 eggs
• 2/3 C (3 oz) (86 gr) all purpouse flour
• 1/4 tsp (0.04 oz) (1.2 gr) salt
• 1 C (8.11 fl oz) (240 ml) whole milk
• Food yellow coloring, liquid or gel form, enough quantity
• Unsalted butter, for cooking the crepes

For the filling:

• 1 C (8.11 fl oz) (240 ml) whipping cream, really cold
• 2 tbsp (1.05 oz) (30 gr) white sugar
• 4 fresh peaches, rinsed

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Method

 

For the crepes:

1. In a large bowl, add the melted butter and sugar and beat with a whisk for 20 seconds. Add the eggs one at a time, beating for a few seconds after each addition.
2. Add the flour and salt and beat again until all the ingredients are thoroughly combined and a slightly sticky batter forms. Finally, add the milk and yellow food coloring if desired and beat until the mixture is smooth and homogeneous.
3. Place a large frying pan (approximately 20 cm) over medium heat and add a little butter. Once hot, add 3 to 4 tablespoons of the mixture to the center of the pan and spread it out by tilting the pan as much as possible. The thinner the crepe, the better its texture. Cook for 2 minutes (no more) until slightly dry, then flip it with a spatula to cook the other side for just 30 seconds.
4. Remove the crepe to a large plate with a lid to keep it warm and repeat the process with the rest of the mixture, greasing the pan with butter from time to time.

For the filling and finishing:

1. In a large bowl, add the whipping cream and sugar and beat with an electric mixer or balloon whisk for 2-3 minutes until stiff peaks form. Set the whipped cream aside in the refrigerator until needed.
2. Separately, use a knife to cut each peach into 4 pieces. You can leave the skin on or remove it if you prefer.
3. To fill them, take a crepe and add 2 tablespoons of whipped cream to the center, then add 2 pieces of peach on top. Fold two of the ends toward the center first, then the other two to close the crepe, forming a filled rectangle.
4. Repeat the process for the rest of the crepes and then cut each one in half so that the filling is visible. If desired, you can sprinkle them with a little powdered sugar.

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