If you like a classic combination of peaches and cream, you are going to love these Peaches and Cream Crêpes then. They are moderately sweet and irresistibly delicious.Jump to Recipe
Hello everyone. I hope this week has been treating you well so far. It’s Wednesday. Wednesday is like little (small) Friday – have you heard this expression? Probably yes. it’s common in Russia and some other European countries (If I am not mistaken, Poland). However, Canadian folks (And I believe this applies to North America generally), use hump day for Wednesdays. Thursdays, on the other hand, have a nickname Little Friday (Which I don’t hear often anyway). Even though this nickname makes much more sense, all these linguistic nuances are so confusing.
Thus, I think we can call every single day Monday through Thursday “Friday Anticipation“, right? :)
Anyway, whatever you prefer to name Wednesdays, I believe they require a little celebration. And these Peaches and Cream Crêpes would perfectly fit the bill.
Also, I’d like to announce some little adjustments to my original plans. I was going to continue posting lavender-infused recipes, but I’ve decided to take a little break from them. I’ve just realized that lavender recipes will be appropriate even around late August (as most of them call for dried lavender buds anyway). So it’s better to share a few more recipes with cherries (yes, still have!), peaches, and melons. I think this makes sense.
Most of you mentioned that the cherry season is over in your areas of living, but I think it does not apply to peaches. At least here in Canada, we are going to have some awesome local peaches soon. Plus, we still have imported beautiful fruit in the stores. So, I hope you can enjoy these Peaches and Cream Crêpes with me.
Peaches and Cream Crêpes
Who loves the combo of sweet peaches and cream? It’s so delicious and nostalgic, right. And it nicely works in this recipe.
The sauce is rich and buttery, and it’s a breeze to make. Basically, you combine some butter, honey, cream and cook it for a few minutes to thicken up. Next you add some ripe juicy peaches, and that’s all. I decided to quickly puree most of the sautéed peaches and then add a few more, just to have the contrast of textures. The result was incredible. Just like peaches and cream (shocking) :) I added a little of white chocolate, which is of course, optional. But it’s a good addition.
I classify this recipe as dessert, as well as these Lavender lemon Crêpes, but who would judge you for having a sumptuous weekend breakfast / brunch? Indeed, you can turn this idea into a topping for your oatmeal, for a healthier treat. I tried it as well (tasty!), and I’ll probably post that idea, too.
I hope you like these Peaches and Cream Crêpes, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers for now!
P.S. Happy Little Friday :)
Peaches and Cream CrêpesCourse: Dessert, Breakfast
If you like a classic combination of peaches and cream, you are going to love these Peaches and Cream Crêpes. Please note this is not the precise recipe but mostly the sauce idea. The amount of sauce should be enough for about 10 crepes (So it’s 4-6 servings). The cooking time does not include the time for making crepes (That would add another 1 hour.)
Crepes, this or your favourite recipe. This sauce should be enough for about 10 crepes.
1/4 cup heavy (35%) cream – see notes
1/2 cup 18% cream – see notes
3-4 tbsp. honey
2 tbsp. butter
4-5 ripe peaches, sliced (divided)
a pinch of salt
white chocolate, optional (for serving)
- In a large pan combine the cream, honey, butter, and salt. Cook over high medium heat, stirring with a whisk often, for about 2-3 minutes, to thicken up.
- Add 2-3 peaches and simmer for another 2 minutes or so, to soften. using an immersion blender, puree (Until chunky or smooth consistency, as desired.) Return the mixture to the pan.
- Add the remaining sliced 2-3 peaches. Cook just 1 minute, to warm thorough. Off heat. This sauce is best to serve still warm. Enjoy!
- Instead of heavy cream, you can absolutely use only 18 % cream (2/4 cup total) for a lighter version.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.