Crepes are a piece of cake with this Simple Crepe Recipe with Peaches and Cream! Homemade crepes are filled with a cream cheese mixture and topped with fresh sautéed peaches for a delicious dessert or decadent breakfast.
Looking for more fresh peach recipes? Try this Peach Frozen Yogurt or Peach Melba Pie.
This Simple Crepe Recipe with Peaches and Cream is pretty much a dream. Seriously – the crepes are perfect, and the cream cheese filling and the sautéed peaches come together to form a dish that no one will want to stop eating.
I think that people often think that crepes are hard to make, or something that they can’t make at home without special equipment. Well, I’m here to tell you that is false!! Crepes are actually really easy to make. They take a little more time, just because you make them one at a time, but believe me – they are totally worth it.
How to make homemade crepes
This easy crepe recipe is super simple. You start by adding the crepe ingredients to a blender. Pulse the blender a few times to combine all of the ingredients, and then you need to wait about 30 minutes so that the flour can absorb the liquid.
Once the crepe batter is ready, you will make the crepes. You can buy special crepe pans, but I have always just used an 8-inch nonstick skillet. Coat it with a little bit of butter (really – go very lightly!) and then add about 1/4 cup of the batter to the pan. Lift the pan up and swirl it with your wrist until the batter is covering the bottom of the pan in an even layer. Let it cook for a minute or two before using a spatula to gently lift the edges to flip the crepe to cook the other side.
Cream cheese crepe filling and peach topping
Once your crepes are made, you can fill them with this creamy cheesecake filling and top them with sautéed peaches. I look forward to peach season every year and I can’t wait to start using them every year!!
This filling is super simple – whipped cream, cream cheese, powdered sugar, vanilla extract and almond extract. You’ll want to make sure that the cream cheese is at room temperature so that you don’t have lumps of cream cheese in your filling. The filling can even be made ahead of time to save you time in the morning or when you decide to serve these simple crepes.
The topping is divine – fresh peaches, cooked in butter and brown sugar. And I love the hint of flavor the almond extract brings! The cooked peaches will form a sort of syrup that you pour over the crepes with the peaches and you end up with a decadent and unforgettable dish.
I think this simple crepe recipe is the perfect way to splurge for breakfast, or it’s a great way to end a meal. I could eat them any time of day!!
More sweet breakfast ideas
Sunrise Sweet French Toast
Raspberry Lemon Breakfast Biscuits
Salted Caramel Slow Cooker Monkey Bread
Liege Waffles
Carrot Cake Pancakes
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Simple Crepe Recipe with Peaches and Cream
Ingredients
For the Crepes:
- 1 cup milk
- 1 cup water
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter melted and slightly cooled
For the Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Peaches:
- 1/4 cup butter
- 1 cup brown sugar
- 6 cups peeled, sliced peaches
- 1/2 teaspoon almond extract
Instructions
- In a blender, combine the milk, water, eggs and vanilla extract. Pulse to combine. Add in the flour, sugar and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.
- While the batter is sitting, make the filling. In a large bowl, beat the cream until stiff peaks have formed. Set aside. In another bowl, beat the cream cheese until it is smooth, then slowly add in the powdered sugar until combined. Beat in the extracts. Add about 1/4 of the whipped cream to the mixture and stir with a rubber spatula. Add the remaining cream and fold it in gently. Refrigerate the mixture until needed.
- To make the crepes, very lightly butter a small skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning – sometimes I need to again halfway through, but not usually.)
- To make the peaches, melt the butter in a large skillet. Add the sugar and stir to combine, then add in the peaches. Cook until the peaches start to get soft and give up some of their juices and a syrupy sauce is created, a few minutes. Turn the heat off and stir in the almond extract.
- To serve, spread some of the cream over a crepe, then fold in half twice. Top with the peaches. I like this best when the peaches are warm, but it’s also good when the peaches are cold.
Jamie says
Can you use frozen peaches?
Deborah says
Hi Jamie – I haven’t tried it so I can’t say for sure, but I would think that frozen would work. They just might end up softer.
Joanne says
Can u have crepes and cheese mixture make ahead the serve warm preserves just before serving?
Julie @ Julie's Eats & Treats says
Eggs are totally where it’s at! I love what your dreams are made of 🙂 These crepes are to die for!
Lori Yates says
Lots of great info about egg safety here. I always assumed that salmonella was super rare (and frankly, don’t worry about it at all), and it’s actually even MORE rare than I thought. Bring on the eggs. All the eggs! And crepes! And peaches 🙂
Chels R. says
Um, yum! I love love love crepes and this peaches and cream version sound amazing! Good tips about egg safety though.
Carolyn says
I’ve just discovered a good way to make low carb crepes so I am excited to find crepe recipes. This is lovely!
Sandy_of_WV says
Instructions #3 gave me a chuckle… To make the crepes, very lightly butter a large skillet (I use an 8-inch nonstick skillet)
Never thought of an 8″ skillet being large — but understand they do make small ones for eggs, etc. — those remind me of play kitchen items.
LOVE Bob Evans Restaurant’s crepes — altho, they might not be in your area.
Joanne Bruno says
EGGS!! They’re pretty much their own food group for me. Love them. i thinking working with the American Egg Board would be my dream! I definitely love them extra in crepes…especially with this seasonal summery peach topping!
Amy @Very Culinary says
Oh yes. Yeeeesss. Jealous you get to work with the American Egg Board! Eggs are like the absolute perfect food, IMHO. Scramble them, hard boil them, bake with them, dip bread in them. And make crepes with them. So delicious. Pinned!
Cookin Canuck says
I eat eggs almost everyday – in fact, I have two sunnyside up eggs in front of me right now! Crepes are always such a treat for breakfast or dessert, and I always forget how easy they are to throw together. These look wonderful, Deb!