Fresh Peach Crepes

These are excellent with ripe Palisade peaches and work for breakfast, brunch, or dessert.

Crepe Batter (8–10 crepes)

Ingredients

• 1 cup all-purpose flour

• 2 large eggs

• 1¼ cups milk

• 2 tbsp melted butter

• 1 tbsp sugar

• ¼ tsp salt

• 1 tsp vanilla extract

Instructions

1. Blend or whisk all ingredients until smooth.

2. Let batter rest 20–30 minutes.

3. Heat a nonstick skillet over medium heat.

4. Lightly butter the pan.

5. Pour about ¼ cup batter into the center and swirl to coat.

6. Cook 1–2 minutes until lightly golden.

7. Flip and cook 30 seconds more.

8. Repeat with remaining batter.

Fresh Peach Filling

Ingredients

• 3 fresh peaches, peeled and sliced

• 2 tbsp butter

• 2 tbsp brown sugar

• ½ tsp cinnamon

• 1 tbsp lemon juice

• Pinch of salt

Instructions

1. Melt butter in a skillet over medium heat.

2. Add peaches, brown sugar, cinnamon, lemon juice, and salt.

3. Cook 4–6 minutes until peaches soften but still hold their shape.

4. Remove from heat.

Peaches & Cream Filling (Optional)

Mix:

• 8 oz mascarpone or cream cheese

• ½ cup whipped cream

• 2 tbsp powdered sugar

• 1 tsp vanilla

Assemble

1. Spread a thin layer of the cream mixture on each crepe.

2. Add several spoonfuls of warm peaches.

3. Fold into quarters or roll up.

4. Dust with powdered sugar.

Finish With

• Honey drizzle

• Maple syrup

• Toasted pecans

• Fresh mint

• Extra whipped cream