Crepes Stuffed with Peach Cream Cheese

Name: Crepes Stuffed with Peach Cream Cheese
Prep time: 30 min
Cook time: 30 min
Yield: 6

crepes peaches cream-cheese breakfast brunch french summer

Breakfast

Delicate French crepes are filled with a luscious peach cream cheese mixture and topped with caramelized peaches and honey, creating an elegant breakfast that tastes like summer on a plate.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 30

Ingredients

125g1 cup all-purpose flour
3 large3 large eggs
300ml1 1/4 cups whole milk
60ml1/4 cup water
45g3 tbsp unsalted butter, melted
15ml1 tbsp granulated sugar
2.5ml1/2 tsp salt
5ml1 tsp vanilla extract
340g12 oz cream cheese, softened
120ml1/2 cup peach preserves
60g1/2 cup powdered sugar
10ml2 tsp lemon zest
2.5ml1/2 tsp almond extract
4 large4 large ripe peaches, sliced
45g3 tbsp butter (for peaches)
75g1/3 cup brown sugar
2.5ml1/2 tsp ground cinnamon
60ml1/4 cup honey
60g1/2 cup sliced almonds, toasted
for servingfor serving whipped cream
for garnishfor garnish fresh mint leaves

Instructions

For crepes, blend 125g1 cup all-purpose flour, 3 large3 large eggs, 300ml1 1/4 cups whole milk, 60ml1/4 cup water, 45g3 tbsp unsalted butter, 15ml1 tbsp granulated sugar, 2.5ml1/2 tsp salt, and 5ml1 tsp vanilla extract until smooth. Let rest 30 minutes.
Meanwhile, prepare filling: Beat 340g12 oz cream cheese until fluffy. Mix in 120ml1/2 cup peach preserves, 60g1/2 cup powdered sugar, 10ml2 tsp lemon zest, and 2.5ml1/2 tsp almond extract until smooth. Refrigerate.
Heat non-stick crepe pan or 20cm (8-inch) skillet over medium heat. Lightly butter pan.
Pour 60ml (1/4 cup) batter into pan, swirling to coat bottom. Cook 1-2 minutes until edges are golden and center is set.
Flip crepe and cook 30 seconds more. Stack on plate, covering with towel. Repeat with remaining batter to make 12 crepes.
For caramelized peaches, melt 45g3 tbsp butter (for peaches) in large skillet over medium heat. Add 4 large4 large ripe peaches, 75g1/3 cup brown sugar, and 2.5ml1/2 tsp ground cinnamon.
Cook 5-6 minutes, gently stirring, until peaches are tender and caramelized. Stir in 60ml1/4 cup honey and cook 1 minute more.
To assemble, spread 45ml (3 tbsp) cream cheese filling on each crepe. Fold in quarters or roll up.
Place 2 filled crepes on each plate. Top with warm caramelized peaches and sauce.
Garnish with 60g1/2 cup sliced almonds, for servingfor serving whipped cream, and for garnishfor garnish fresh mint leaves.

Ingredients

id: all_purpose_flour metric: 125g imperial: 1 cup name: all-purpose flour
id: eggs_crepes metric: 3 large imperial: 3 large name: eggs
id: milk metric: 300ml imperial: 1 1/4 cups name: whole milk
id: water metric: 60ml imperial: 1/4 cup name: water
id: butter_melted metric: 45g imperial: 3 tbsp name: unsalted butter, melted
id: sugar_crepes metric: 15ml imperial: 1 tbsp name: granulated sugar
id: salt metric: 2.5ml imperial: 1/2 tsp name: salt
id: vanilla_extract metric: 5ml imperial: 1 tsp name: vanilla extract
id: cream_cheese metric: 340g imperial: 12 oz name: cream cheese, softened
id: peach_preserves metric: 120ml imperial: 1/2 cup name: peach preserves
id: powdered_sugar_filling metric: 60g imperial: 1/2 cup name: powdered sugar
id: lemon_zest metric: 10ml imperial: 2 tsp name: lemon zest
id: almond_extract metric: 2.5ml imperial: 1/2 tsp name: almond extract
id: fresh_peaches metric: 4 large imperial: 4 large name: ripe peaches, sliced
id: butter_peaches metric: 45g imperial: 3 tbsp name: butter (for peaches)
id: brown_sugar metric: 75g imperial: 1/3 cup name: brown sugar
id: cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon
id: honey metric: 60ml imperial: 1/4 cup name: honey
id: toasted_almonds metric: 60g imperial: 1/2 cup name: sliced almonds, toasted
id: whipped_cream metric: for serving imperial: for serving name: whipped cream
id: mint_leaves metric: for garnish imperial: for garnish name: fresh mint leaves

Instructions

For crepes, blend {all_purpose_flour}, {eggs_crepes}, {milk}, {water}, {butter_melted}, {sugar_crepes}, {salt}, and {vanilla_extract} until smooth. Let rest 30 minutes.
Meanwhile, prepare filling: Beat {cream_cheese} until fluffy. Mix in {peach_preserves}, {powdered_sugar_filling}, {lemon_zest}, and {almond_extract} until smooth. Refrigerate.
Heat non-stick crepe pan or 20cm (8-inch) skillet over medium heat. Lightly butter pan.
Pour 60ml (1/4 cup) batter into pan, swirling to coat bottom. Cook 1-2 minutes until edges are golden and center is set.
Flip crepe and cook 30 seconds more. Stack on plate, covering with towel. Repeat with remaining batter to make 12 crepes.
For caramelized peaches, melt {butter_peaches} in large skillet over medium heat. Add {fresh_peaches}, {brown_sugar}, and {cinnamon}.
Cook 5-6 minutes, gently stirring, until peaches are tender and caramelized. Stir in {honey} and cook 1 minute more.
To assemble, spread 45ml (3 tbsp) cream cheese filling on each crepe. Fold in quarters or roll up.
Place 2 filled crepes on each plate. Top with warm caramelized peaches and sauce.
Garnish with {toasted_almonds}, {whipped_cream}, and {mint_leaves}.

Tips

Crepe Batter: Blending ensures no lumps. Resting allows flour to hydrate for tender crepes. Can be made night before.

First Crepe Rule: The first crepe often sticks or tears - consider it a test run to adjust heat and technique.

Make-Ahead Crepes: Stack between parchment paper, wrap well, and refrigerate up to 3 days or freeze up to 1 month.

Peach Selection: Use ripe but firm peaches that hold shape when cooked. Frozen peaches work when thawed and drained.

Filling Variations: Try mascarpone instead of cream cheese, or add ricotta for lighter texture.

Presentation Styles: Roll crepes into cylinders, fold into triangles, or create crepe cake by layering flat.

Other Fruits: Substitute berries, pears, or apples with appropriate spices and preserves.

Brunch Service: Set up crepe bar with various fillings and toppings for interactive dining.