Vanilla Bean Crepes with Peaches and Cream

Published June 8, 2013. Updated December 30, 2018

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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.

Peaches and Cream Crepes | Cooking Classy

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.
  • Really swirling and lightly tilting the the pan immediately after or even while pouring batter in to get an even thickness.

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!

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

Vanilla Bean Crepes with Peaches and Cream

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3 from 2 votes

Vanilla Beans Crepes with Peaches and Cream

Such a dreamy crepe recipe! Perfectly delicate and tender, vanilla bean speckled crepes are filled with fluffy whipped cream and fresh, juicy sweet peaches.
Servings: 12
Prep25 minutes
Cook15 minutes
Ready in: 1 hour 40 minutes



  • TO PREPARE CREPE BATTER: 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.
  • FOR WHIPPED TOPPING: 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 COOK CREPES: heat an 8-inch non-stick skillet over medium-high heat. Once pan is hot, coat lightly with butter 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.*
  • 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.


*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.
Nutrition Facts
Vanilla Beans Crepes with Peaches and Cream
Amount Per Serving
Calories 306 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 95mg32%
Sodium 170mg7%
Potassium 228mg7%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 1029IU21%
Vitamin C 5mg6%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Candis Stevens

    Unfortunately, this recipe is terrible! The crepes taste like paper, definitely not ‘vanilla bean’. I had such high hopes for it too :(

  • 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.

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

  • 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!

  • Jennifer @ Mother Thyme

    These crepes look divine and the presentation is absolutely gorgeous! Such a pretty summer dish.