Vanilla Bean Crepes with Peaches and Cream

06.08.2013

Peaches and Cream Crepes | Cooking Classy

It has taken me several attempts but I’ve finally learned how to make crepes.  I think my entire life I’ve only attempted making them three times (this being my third) because I’ve never really been in love with crepes. I’ve only ever eaten them a number of times because I’ve always chosen pancakes or french toast or some other breakfast entree over crepes. Crepes just never seemed filling enough. I’m starting to realize I’ve been wrong, that crepes can be filling – if you fill them right. I’ve also learned a few basic tips in achieving good crepes, such as, making a batter with a proper consistency, allowing the batter to rest so bubbles subside, using a good non-stick pan (you definitely don’t need a crepe pan to make crepes, just a good non-stick 8-inch fry pan), working with a hot pan, and really swirling and lightly tilting the the pan immediately after or even while pouring batter in to get an even thickness. I also like to use the slide, toss and flip (in the air method) as apposed to flipping with a spatula, less folding and unfolding.

Crepes are very versatile so definitely try this recipe at least once, but when you have different fruits on hand you can use those for the filling. You can also use the other classics, like Nutella or sweetened ricotta. For this recipe, if you don’t have vanilla beans or paste you can simply use vanilla extract. But I sell Vanilla Beans!

I have some exciting news! I’ve been wanting to launch my own online kitchen shop for years and with the help of my dedicated husband and a few friends I finally have!!! I would love you guys to check it out (HERE)! A few of my favorites are the vanilla beans (duh!) and the herb savor (I’d gotten so tired of throwing out herbs so quickly and have finally found a solution). We searched for the highest quality vanilla beans and want to sell them at the best price. They are Grade A Gold Vanilla Beans (also certified organic and gluten-free) and trust me you’ll have a very hard time finding anything better! They are so plump and you will definitely be getting your moneys worth! There aren’t a lot of products yet, as it hopefully grows then I will continue to add more products all the time. I’d love your support so please check it out and see if there’s anything you’d like! No pressure though :). I value your readership so much and never want to push anything on you, I only want to share the products I like with you.

Are these dessert or a fancy breakfast? I’ll let you be the judge of that. Enjoy!

Vanilla Bean Crepes with Peaches and Cream

Vanilla Beans Crepes with Peaches and Cream

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 40 minutes

Yield: About 12 crepes

Vanilla Beans Crepes with Peaches and Cream

Ingredients

  • 1 1/4 cups milk
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 Tbsp salted butter, melted, plus more for pan
  • 1 Tbsp vanilla bean paste or seeds of 1 vanilla bean + 1 tsp sugar I sell them!
  • 1/8 tsp salt
  • 12 oz. cream cheese
  • 1 cup heavy cream
  • 1/2 cup powdered sugar, plus more for dusting
  • 3/4 tsp vanilla extract
  • 5 medium peaches, sliced
  • 3 1/2 tsp lemon juice
  • 3 1/2 tsp granulated sugar

Directions

  • In a blender combine milk, flour, eggs, butter, vanilla bean paste and salt and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.
  • Meanwhile, prepare cream filling and peach filling. To prepare cream filling, pour heavy cream in a mixing bowl, and using and electric hand mixer set on high speed, whip until stiff peaks form. In a separate mixing bowl, whip cream cheese on medium speed until smooth and fluffy, about 3 minutes then blend in powdered sugar followed by vanilla. Gently fold whipped cream into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until ready to assemble crepes.
  • To prepare peach filling, place sliced peaches in a mixing bowl along with lemon juice and sugar and gently toss to evenly coat. Let rest until ready to assemble crepes.
  • To prepare crepes, heat an 8-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you'll likely just end up with a mess). Once pan is hot, coat lightly with butter (I just ran the end of a stick of butter along the pan - just the bottom of pan and lower third of the rim) and pour about 3 Tbsp batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer (it should go slightly up along the rim of the pan as well. Another note, don't try and measure out 3 tbsp separately to pour into the pan, just use a 1/4 cup dry measuring cup and fill it three fourths of the way full). Cook crepe about 25 - 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming to hot and crepes are cooking to quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.
  • To assemble crepes, fill each crepe with peach filling, wrap, and top with cream topping and dust with powdered sugar.
  • Recipe Source: Cooking Classy, inspired by Williams Sonoma (my own recipe by I liked the look of their crepes)
http://www.cookingclassy.com/2013/06/vanilla-bean-crepes-with-peaches-and-cream/

25 comments

  • Katrina @ Warm Vanilla Sugar: These are so dainty! Love the peaches in there! June 8, 2013 at 7:04am Reply

  • Wendy: These are beautiful crepes making a beautiful summer dessert! With the cream cheese filling it is almost like a fresh peach cheese cake.:) I love all the ways there are to use fruit, fresh and uncooked, in salads and desserts. I just purchased our first peaches of the summer, so this recipe is perfect timing! Thanks. :) June 8, 2013 at 9:28am Reply

    • Jaclyn: I hope you love them Wendy :)! June 8, 2013 at 6:21pm Reply

  • Shari Kelley: These are so beautiful! I love the picture of the powdered sugar falling down. I have always been afraid to try making crepes. They seem so difficult. Thanks for the encouragement to try it. I always look forward to reading your posts due to the great recipes and pretty pictures! June 8, 2013 at 2:36pm Reply

    • Jaclyn: Thanks so much Shari, that’s so nice of you to say :)! I’m glad you look forward to my posts! June 17, 2013 at 10:37pm Reply

  • Jocelyn (Grandbaby Cakes): These are seriously beautiful crepes. The peaches look so ripe! June 9, 2013 at 8:07am Reply

  • Chung-Ah | Damn Delicious: I’ve never made crepes myself (I’m too intimidated) but you’re totally inspiring me to get over my fear and try it! June 9, 2013 at 9:59am Reply

  • Georgia @ The Comfort of Cooking: These crepes look incredible, Jaclyn! Good for you finally getting them down, and I love that you used salted butter, too. It must give a nice salty-sweetness to the peaches. Thanks for sharing! Also, I shared your crumb bars today on my blog! June 10, 2013 at 7:41am Reply

    • Jaclyn: Thanks Georgia and thanks for sharing the recipe on your blog! They look amazing!! I’m going to have to try them with a berry mixture next time. Now you’ve got me craving them :). June 10, 2013 at 8:15pm Reply

  • Sarah @ Making Thyme for Health: I love crepes, both sweet and savory and they turn out great with oat or buckwheat flour. These look so good and I love your photography, it is always stunning! June 10, 2013 at 1:59pm Reply

    • Jaclyn: Thanks so much Sarah! I’m going to have to try these with oat flour because that is basically the only ever way I make pancakes – half oat flour half white. June 10, 2013 at 8:10pm Reply

  • Deborah: I love crepes, but I don’t make them very often. I need to change that – starting with these!! June 10, 2013 at 10:37pm Reply

  • Katie: Oh wow… these crepes look divine. Beautiful photos and a beautiful recipe! I’ve never beens successful with making crepes! Must try again soon. June 11, 2013 at 4:24am Reply

    • Jaclyn: Thanks so much Katie! And yes, do try soon :). June 11, 2013 at 10:11pm Reply

  • steph@stephsbitebybite: So gorgeous!! They look like little cones! June 11, 2013 at 5:35am Reply

  • Jennifer @ Mother Thyme: These crepes look divine and the presentation is absolutely gorgeous! Such a pretty summer dish. June 11, 2013 at 6:09am Reply

    • Jaclyn: Thanks Jennifer! June 12, 2013 at 11:09pm Reply

  • Laura (Tutti Dolci): Gorgeous crepes, love the peaches and cream! June 12, 2013 at 8:23am Reply

  • Emily: These look so amazing, and I totally get what you mean about it taking a while to get a method for crepe making that works… once you get it though it is so worth it! I featured your crepe recipe in a recent sweet crepe round-up on my blog, thank you! February 27, 2014 at 6:30pm Reply

  • Thea: Hey Jaclyn, I LOVE ur site, I’m always checking out ur recipes at work.. (oops) ur photos make me sooo hungry..
    I note that you said I could replace the vanilla bean/paste with vanilla extract, but I also see that the recipe already needs vanilla bean/paste plus vanilla extract.. So I was wondering how much more vanilla extract should I add in to substitute the vanilla bean/paste?
    Thanks so much in advance! Keep up with the great work! March 28, 2014 at 12:30am Reply

    • Jaclyn: I’m so happy to hear you love my site Thea – thanks for letting me know :)! I would just use an additional 1 tsp of vanilla if not using the vanilla bean paste or vanilla bean. I hope you love these! March 31, 2014 at 8:50pm Reply

  • Gena: These crepes taste amazing! I made them for my sister in law who sent me the recipe and asked me to make them as her birthday treat. Everyone loved them and I couldn’t stop eating the whipped cream. April 23, 2014 at 8:12pm Reply

    • Jaclyn: I’m so glad they were enjoyed Gena! Thanks for your comment! April 23, 2014 at 8:41pm Reply

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