Delicate, thin crepes filled with a sweet, fresh peach compote and topped with fluffy whipped cream. A delightful treat for breakfast, brunch, or dessert.
Crêpes are thin, delicate pancakes of French origin, made from a simple batter of flour, eggs, milk, and butter. They can be served sweet or savory.
Crêpes are much thinner than pancakes and don’t use baking powder or soda, so they don’t rise. Pancakes are fluffier, while crêpes are more delicate and flexible.
Popular sweet fillings include Nutella, fresh fruit, jam, whipped cream, or sugar and lemon. Savory options include ham and cheese, spinach and feta, or eggs and mushrooms.
While a crêpe pan makes things easier due to its flat, nonstick surface and low edges, you can use any nonstick skillet with a flat bottom.
Yes! Separate them with parchment paper, place in a freezer-safe bag, and freeze for up to 2 months. Reheat gently in a pan or microwave.
Traditional crêpes use wheat flour, but you can make gluten-free versions using buckwheat, almond flour, or gluten-free all-purpose flour.
Ingredients
- 1 cup all-purpose flour sifted
- 2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 1/2 cups milk whole milk preferred, room temperature
- 2 tablespoon butter melted
- 2 cups peach compote prepared
- 1 cup whipped cream freshly whipped
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the eggs, milk, and melted butter, and whisk until smooth and well blended.
- Let the batter rest for at least 15 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet, tilting to spread evenly into a circular shape.
- Cook for about 1-2 minutes on each side or until lightly golden.
- Repeat with the remaining batter, stacking the crepes on a plate.
- To serve, fill each crepe with peach compote, fold, and top with whipped cream.
Nutrition
Crepes are hard to make! I nearly burnt my first few. But eventually got it right. Loved the peach filling though!
Nah, they’re not that hard. Just gotta get the heat right. Peaches? Nah, prefer berries!
Making crepes can be tricky! But practice makes perfect. Peach filling is my fave too!
Not sure what went wrong, but mine turned out more like scrambled eggs than crepes. Maybe I should have whisked better?
I made this thinking it would be cheap, but the peaches were sooo expensive! I guess it’s worth it, tho.
These crepes are amazing! I added a bit of cinnamon to the batter and it was perfect. Will make this again for sure!
This recipe is just too sweet for my taste. I think the sugar in the compote is unnecessary. Will try reducing it next time.
Just like the ones my grandma used to make. So nostalgic! 😍