Peaches and Cream Crepes: Tender, whole wheat crepes are filled with a lightly sweetened ricotta cheese and then topped with caramelized cinnamon peaches.
I lived in Georgia the state known for peaches for 10 years. But can I let you in on a little secret? South Carolina is where it is at when it comes to peaches. That may sound like blasphemy coming from a girl from Georgia, but you guys, it is no joke. South Carolina peaches are the ones you want to get your hands on. They are the juiciest, sweetest peaches EVER!!
With that said, let me warn you, that once you have tasted a South Carolina peach, you can’t go back. And it may be hard to cook with them. They are just that good.
However, I parted with some of these juicy peaches to make this incredible breakfast–Peaches and Cream Crepes.
And you guys–this is worth parting with some of those fresh peaches. Tender, light whole wheat crepes are filled with a simple ricotta cheese mixture and then topped with peaches that have been sauteed with a bit of butter, maple syrup, and cinnamon. Because my peaches were so sweet, I only added a tiny bit of maple syrup–so depending on where you get your peaches, you may want to add a bit more.
Crepes. Don’t be scared. I have to admit, I was the first time I made them, but they really aren’t that hard. The key is letting your batter rest and buttering your skillet well. And if you mess them up–they still taste good, promise!!
Peaches and Cream Crepes
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup milk
- ¾ cup water
- 2 tablespoons maple syurp divided
- 2 teaspoons vanilla divided
- ¼ teaspoon salt
- 2 cups ricotta cheese
- 1 lemon zest and juice
- 3 tablespoons butter melted (divided)
- 3 ripe peaches diced
- 1 teaspoon cinnamon
- Put eggs, milk, flour, 1 tablespoon butter, 1 tablespooon maple syrup, 1 teaspoon vanilla, and salt in blender and mix well. Let stand about 30 minutes.
- While batter is resting, mix together ricotta, lemon zest, 1 tablespoon maple syrup, and 1 teaspoon vanilla together. Set aside.
- Melt and swirl around a small pat of butter in an 8 inch frying pan over medium heat.
- Pour enough batter on one side of pan to thinly cover the pan. Very quickly swirl the pan around, so the batter covers the pan.
- Immediately, push down the thin edges of the crepe around the perimeter with a spatula.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over, trying not to tear the crepe.
- Fry for 1 more minute on the other side.
- Repeat process until all crepes are made, lightly brushing the skillet with butter each time.
- In the same, skillet add the remaining tablespoon butter and maple syrup. Add in the peaches and toss to coat. Add in cinnmamon and cook until peaches have softened and are warmed through. Add in fresh lemon juice to peach mixture.
- To assemble the crepes, fill each crepe with 2-3 tablespoons ricotta mixture and roll up like a tortilla.
- Top with peach mixture and serve.