Luscious Peaches & Cream Crepes Recipe for Dreamy Breakfasts

Sweet summer mornings invite delightful peaches & cream crepes that dance with silky elegance on your plate.

Delicate French-style pancakes become a canvas for ripe, juicy peaches bursting with golden sunshine.

Each rolled crepe promises a luxurious blend of soft, tender fruit and rich, velvety cream.

The golden edges crisp perfectly while the interior remains wonderfully tender and light.

Layers of fresh peaches nestle between gossamer-thin crepes, creating a symphony of textures that whisper pure indulgence.

Drizzle with a touch of honey or dust with powdered sugar to complete this irresistible breakfast masterpiece.

You won’t be able to resist diving into this dreamy morning delight.

Instructions for Assembling Peaches & Cream Crepes

• Crepe Batter Preparation

Whisk together smooth liquid mixture in blender, combining dairy, flour, eggs, and sweet touches. Allow mixture to settle and relax for half an hour.

• Peachy Magic

Slice fresh summer stone fruits and sprinkle with zesty citrus splash and delicate sweetness. Let fruit marinate and develop intense flavors.

• Crepe Crafting

Warm lightweight skillet with gentle oil coating. Pour silky batter, swirling pan to create delicate circular pancake. Cook until golden edges appear, flipping once.

• Creamy Filling

Blend soft Italian cheese with rich dairy cream and subtle sugary notes for luxurious filling.

• Baking Transformation

Nestle fruit-filled delicate crepes into folded triangles on buttered baking surface. Warm in hot oven until edges crisp and filling heats through.

• Elegant Presentation

Adorn with cloud-like cream dollop and soft powdery sugar sprinkle. Serve immediately to capture delicate textures and summer fruit essence.

Tips to Enhance Peaches & Cream Crepes

• Replace peaches with seasonal berries, sliced mangoes, or caramelized apples to keep the recipe exciting throughout the year.
• Fold in a touch of vanilla extract, cinnamon, or orange zest into the mascarpone cream for an unexpected flavor boost.
• Prepare crepes and filling a day in advance, storing them separately in the refrigerator to streamline your cooking process and save time during meal preparation.
• Top with toasted sliced almonds, a drizzle of honey, or a sprinkle of lavender for an elegant and sophisticated presentation that elevates the dessert.

How to Serve Peaches & Cream Crepes Gracefully

• Elevate Your Crepe Experience: Dress up these delightful peaches and cream crepes with creative serving suggestions that will make your meal unforgettable.
• Garnish with Fresh Herbs: Sprinkle some fresh mint or basil leaves on top to add a surprising herbal note that complements the sweet peaches.
• Pair with Refreshing Drink: Serve alongside a chilled glass of sparkling rosé or a light peach bellini to enhance the fruity flavors of the dish.
• Create Breakfast or Dessert Drama: Plate these crepes on a beautiful white dish, drizzle extra mascarpone cream in an artistic swirl, and dust with confectioners' sugar for a restaurant-worthy presentation that will impress everyone at the table.

Refrigerating Peaches & Cream Crepes Without Mess

• Maximize Freshness: Store crepes individually between parchment paper layers in an airtight container, keeping them fresh in the refrigerator for 2-3 days.
• Freeze with Finesse: Wrap cooled crepes tightly in plastic wrap, then place in freezer bags for up to one month, maintaining their delicate texture and flavor.
• Quick Prep Strategy: Prepare peach and mascarpone mixtures ahead of time, storing separately in sealed containers in the refrigerator for convenient assembly within 24 hours.
• Serve Smart: Keep assembled crepes at room temperature for 30 minutes before baking to ensure even heating and optimal taste experience.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 11 minutes

Calories: 328 kcal

Servings: 5

What’s in Peaches & Cream Crepes

• Milk: Provides smooth, silky base for delicate crepe texture.
• Flour: Creates structure and binding for perfect crepe consistency.
• Cornmeal: Adds subtle crunch and rustic texture to crepe.
• Eggs: Ensures rich flavor and helps crepes hold together.
• Butter: Delivers golden color and luxurious taste.
• Sugar: Introduces gentle sweetness to crepe base.
• Salt: Balances and enhances overall flavor profile.

• Peaches: Brings summer's vibrant, juicy sweetness to dessert.
• Lemon Juice: Prevents fruit browning and adds bright, tangy note.
• Sugar: Intensifies natural peach sweetness and creates delicious syrup.

• Mascarpone: Delivers ultra-creamy, luxurious Italian cheese experience.
• Heavy Cream: Creates light, airy texture for elegant finish.
• Confectioners' Sugar: Provides delicate sweetness and beautiful white dusting.
• Additional Sugar: Softens cream's richness and enhances overall sweetness.

Tools for Making Creamy Peach-Filled Crepes

• Blender: Essential for creating smooth, lump-free crepe batter.
• 7-inch frying pan: Perfect for making thin, delicate crepes.
• Baking sheet: Helps bake and warm the filled crepes.
• Measuring cups and spoons: Precise ingredient measurement is key.
• Spatula: Great for flipping crepes and transferring them gently.
• Mixing bowl: Used for tossing peaches and mixing cream.
• Whisk: Helpful for combining mascarpone and cream smoothly.

Luscious Peaches & Cream Crepes

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4.7 from 19 reviews

• Total Time: 11 minutes
• Yield: 5 1x

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Description

Delightful French-inspired peaches & cream crepes showcase summer’s sweetest harvest with elegant simplicity. Silky pancakes rolled with fresh peaches and luscious cream invite culinary pleasure for passionate home cooks.

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Ingredients

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• 4 peaches, halved, pitted, and thinly sliced
• ½ cup (125 ml) mascarpone cheese, at room temperature
• 2 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (60 g) all-purpose flour
• ½ cup (70 g) yellow cornmeal, preferably stone-ground
• 5 tbsps (75 ml) unsalted butter, melted
• 2 tbsps (30 ml) heavy cream
• 1 tbsp (15 ml) fresh lemon juice
• Canola oil for cooking
• 1 tsp granulated sugar, plus more to taste
• ¼ tsp fine sea salt
• Confectioners’ sugar for dusting

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Instructions

1. Batter Preparation: Blend whole milk, all-purpose flour, cornmeal, eggs, unsalted butter, granulated sugar, and salt in blender until completely smooth, creating a homogeneous mixture.
2. Resting Phase: Allow batter to rest at room temperature for 30 minutes, enabling flour to absorb liquid and develop optimal texture.
3. Peach Preparation: Slice fresh peaches and gently toss with lemon juice and sugar, allowing fruit to macerate and release natural sweetness.
4. Crepe Cooking: Lightly grease a non-stick skillet, heat over medium temperature, and pour batter to create thin, even layer by quickly rotating pan.
5. Crepe Technique: Cook each side until golden brown, approximately 45-60 seconds, flipping carefully to achieve perfect coloration, and stack finished crepes on clean plate.
6. Cream Preparation: Whip mascarpone cheese with heavy cream and sugar until smooth and slightly thickened.
7. Assembly and Baking: Preheat oven to 200 degrees Celsius, distribute macerated peaches across crepes, fold into triangular shapes, arrange on buttered baking sheet, and bake for 5 minutes to warm filling and crisp edges.
8. Serving: Plate crepes and garnish with mascarpone cream and light dusting of powdered sugar.

Notes

• Resting Batter Matters: Allow crepe mixture to sit for 30 minutes, enabling flour to absorb liquid and create smoother, more delicate texture.
• Macerate Peachy Perfection: Toss peach slices with lemon juice and sugar to draw out natural sweetness and create a delightful syrupy essence.
• Pan Temperature Precision: Maintain medium heat and use non-stick skillet to ensure even, golden-brown crepes without burning.
• Whipping Cream Technique: Blend mascarpone and heavy cream gently until smooth, avoiding over-mixing to maintain perfect creamy consistency.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Breakfast, Dessert
• Method: Blending, Baking
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 328
• Sugar: 10 g
• Sodium: 158 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 89 mg