Description
There’s something quintessentially summer about peaches, and when paired with the delicate, buttery texture of crepes, they create a dish that’s both indulgent and refreshing. These Peaches & Cream Crepes combine ripe, juicy peaches with a creamy mascarpone filling, offering a perfect balance of sweet and tangy flavors that are just right for any summer gathering or a quiet morning brunch.
Beyond the delicious taste, the aesthetic appeal of these crepes makes them a feast for the eyes. The soft folds of the crepes hold the vibrant peach slices, topped with a gentle dusting of confectioners’ sugar, making each plate a picturesque start to the day or a beautiful closing to an evening meal.
Ingredients
1 cup whole milk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
2 large eggs
5 Tbs. unsalted butter, melted
1 tsp. granulated sugar, plus more to taste
1/4 tsp. fine sea salt
4 peaches, halved, pitted, and thinly sliced
1 Tbs. fresh lemon juice
Canola oil for cooking
1/2 cup mascarpone cheese, at room temperature
About 2 Tbs. heavy cream
Confectioners’ sugar for dusting
Instructions
Combine milk, flour, cornmeal, eggs, 2 Tbs. butter, sugar, and salt in a blender. Blend until smooth; let rest for 30 minutes.
Toss peaches with lemon juice and additional sugar. Let sit for 30 minutes.
Heat a lightly oiled 7-inch frying pan. Pour 1/4 cup batter, tilting to cover the pan. Cook until golden, about 1 minute per side. Repeat for remaining batter.
Preheat oven to 400°F. Mix mascarpone with cream and additional sugar.
Fill crepes with peaches, fold into triangles, and place on a buttered baking sheet. Bake for 5 minutes.
Serve with a dollop of mascarpone cream and a dusting of confectioners’ sugar.
- Prep Time: 1 hour
- Cook Time: 10 minutes
Nutrition
- Calories: 300 kcal