Peaches & Creme French Crepes Recipe

Make batter

In a blender or large bowl, combine 1 cup all-purpose flour, 1.25 cups milk, 2 large eggs, 2 tablespoons melted unsalted butter, 1 teaspoon granulated sugar, 1/4 teaspoon fine sea salt and 1 teaspoon vanilla extract. Blend or whisk until completely smooth and slightly frothy, about 30–60 seconds. The batter should be thin and pourable. If it seems too thick, add 1–2 tablespoons milk.

Rest batter

Cover batter and let rest in the refrigerator for at least 30 minutes (up to 2 hours). Resting hydrates the flour and reduces bubbles for thin, tender crepes.

Cook crepes

Heat a nonstick 8–10 inch skillet over medium heat. Lightly brush with a little vegetable oil or melted butter. Pour about 1/4 cup (60 ml) batter into the center and immediately tilt and swirl the pan to create a thin, even round. Cook until the edges lift and the underside is lightly golden, about 45–60 seconds. Flip with a spatula and cook the second side 10–20 seconds. Transfer to a plate and keep warm. Repeat to make 5 crepes, re-oiling the pan lightly as needed. Stack cooked crepes between parchment to prevent sticking.

Prepare peaches

Preheat oven to 375°F (190°C). In a medium bowl, toss 3 cups sliced peaches with 1/2 cup granulated sugar and 1 tablespoon fresh lemon juice. Let macerate for 10–15 minutes to draw out juices.

Assemble and bake

Place the macerated peaches and their juices into a shallow ovenproof dish. Dot with 2 tablespoons unsalted butter. Bake for 15–20 minutes until peaches are tender and syrupy and the butter has melted into the juices.

Finish glaze

If you want a slightly thicker glaze, combine 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Remove the baked peaches from the oven and stir the slurry into the hot juices on the stovetop in a small saucepan, simmering 1–2 minutes until thickened. Taste and adjust sugar or lemon as needed. Keep warm.

Prepare brûlée cream

Gently warm 1/2 cup heavy cream in a small saucepan until steaming but not boiling. Remove from heat and let cool briefly. This warmed cream will be used to create a thin brûlée layer on each folded crepe.

Assembly for torching

Place one folded crepe on a plate. Spoon a thin ribbon (about 1–2 tablespoons) of the warmed cream over the top of each folded crepe where you want the brûlée finish. Sprinkle about 1/2 teaspoon granulated sugar over the cream on each crepe (total about 2 teaspoons for five crepes). Use a kitchen blowtorch to caramelize the sugar until it is melted and golden brown, forming a crisp brûlée surface. If you don't have a torch, place crepes briefly under a very hot broiler for 1–2 minutes watching carefully.

Make whipped crème

In a chilled bowl, whip 1/2 cup chilled heavy whipping cream with 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form. Do not overwhip; the cream should be light and billowy.

Cook bacon

While crepes or peaches cook, pan-fry or bake 2 bacon strips until crisp. Drain on paper towels and keep warm. For a restaurant touch, you may cut each strip in half crosswise for easier garnish placement.

Prepare strawberries

Wash and dry 4 fresh strawberries. Hull and slice or halve them for topping.

Assemble plates

Fold each crepe into a classic French fold (fold in half, then in half again to form a triangle) or fold in quarters. Arrange five folded crepes on a serving plate. Spoon the warm baked peach glacage generously over the crepes so some syrup pools at the base. Place a few fresh strawberry halves atop or beside the crepes.

Finish and garnish

Pipe or spoon a dollop of whipped crème beside or on top of the crepes. Place 2 crisp bacon strips as a garnish on the plate. If desired, dust lightly with powdered sugar and serve immediately.