Description
Tender homemade crepes filled with sweet vanilla cream cheese, sliced peaches, brown sugar, and butter, then baked until warm and topped with fresh whipped cream.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 2 large eggs
- 1 tablespoon light brown sugar
- 1 tablespoon butter, melted and cooled
- 1 dash ground cinnamon, optional
- 1 dash ground nutmeg, optional
- 1 dash ground ginger, optional
- 2 packages cream cheese, 8 ounces each, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 6 large ripe peaches, peeled and sliced, or 1 pound frozen peaches, thawed and drained
- 1/2 cup butter, softened
- 1/2 cup firmly packed light brown sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra peach slices, for garnish, optional
- Powdered sugar, for dusting, optional
Instructions
- Whisk flour, milk, eggs, light brown sugar, melted butter, and optional spices in a bowl until completely smooth.
- Cover the batter and refrigerate for at least 1 hour or up to 24 hours.
- Lightly coat an 8-inch or 10-inch skillet with cooking spray and heat over medium to medium-high heat.
- Pour about 3 tablespoons batter into the skillet, then quickly tilt the pan so the batter coats the bottom in a thin layer.
- Cook for about 1 minute, until the bottom turns light golden brown.
- Loosen the crepe with a spatula, flip it, and cook the second side for about 30 seconds.
- Transfer the crepe to a towel or cooling rack, then repeat with the remaining batter.
- Preheat the oven to 325 degrees Fahrenheit.
- Beat softened cream cheese and granulated sugar together until smooth, then mix in vanilla extract.
- Spread about 3 tablespoons cream cheese filling over each crepe.
- Arrange sliced peaches down the center of each crepe, reserving a few slices for garnish if desired.
- Dot the inside of each crepe with softened butter and sprinkle with about 1 tablespoon brown sugar.
- Roll each crepe and place it seam-side down in a 13 x 9-inch baking dish.
- Bake for 10 to 12 minutes, adding a few extra minutes if the peaches remain cold from thawing.
- Beat whipping cream and powdered sugar together until stiff peaks form.
- Serve the warm crepes topped with whipped cream, reserved peach slices, and a light dusting of powdered sugar if desired.
Notes
- Resting the batter helps the flour absorb moisture and creates softer crepes.
- Adjust the skillet heat as needed because pans heat and hold heat differently.
- Drain thawed frozen peaches well before filling the crepes.
- Fresh peaches taste best during peak season, but frozen peaches work well when thawed and drained.
- Store leftover filled crepes in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 25 minutes
- Chilling Time: 1 hour
- Cook Time: 22 minutes
- Category: Dessert
- Method: Stovetop and Baked
- Cuisine: French-American
Nutrition
- Serving Size: 1 crepe
- Calories: 520
- Sugar: 31
- Sodium: 220
- Fat: 35
- Saturated Fat: 21
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
- Cholesterol: 145