In the summer, I love fresh seasonal fruit. There is nothing better than a bowl of fresh cherries or eating a juicy peach with the juice dribbling right down your chin. But that is not possible in NJ at this time of year. So I keep a stock of Lucky Leaf pie filling in my pantry so I can make fruit desserts all year round. I especially love having them for the quick and easy holiday desserts I can make.
I also love eating this pie filling with a spoon right out of the can. Shhhhh……it’s our secret!
I will eat any chocolate dessert that is put in front of me. But if I have a choice, a fruit filled dessert wins every time. Just make sure it is topped with fresh whipped cream. I decided to pair some peach pie filling and cream together with crepes.
Since this dessert involves a crepe, a fruit and a dairy product, I say it can also be a breakfast. No one will judge you and your kids will love you for it. Go even a little more crazy and add a scoop of ice cream to the crepe. We still have our dairy and who says ice cream is not for breakfast?
The Lucky Leaf peach filling is my favorite in crepes but other flavors also work well too. Cherry and blueberry are perfect. Feel free to drizzle some chocolate or caramel over those crepes.
If this is not your style of dessert, here are some other desserts I make using Lucky Leaf pie filling.
You can also go to the new Lucky Leaf website for plenty of holiday recipe inspiration. “Good things come to those who bake” is their new theme. I have to agree especially when it is so easy to make desserts with their product.
****I was not compensated for this post however I was provided with free product from Lucky Leaf. As usual, all opinions are my own.
- 1 egg
- 1 cup milk (I used 2%)
- ½ tsp vanilla extract
- 1 TBS sugar
- 1 cup flour
- 2 TBS melted butter plus more for the pan
- 1 can Lucky Leaf Premium peach pie filling
- 8 ounces sweetened whipped cream
- cinnamon for garnish
- In a medium size bowl, whisk together egg, milk, vanilla extract, sugar, and flour until well blended. Mix in the melted butter until smooth.
- Heat a crepe pan or a medium size non- stick skillet over medium heat and melt a pat of butter to coat pan. Ladle in about ⅓ to ½ cup of batter depending on the size of your pan. swirl the pan so the batter coats the bottom and lower heat to medium. Cook for one minute then flip to other side and cook for another 30 seconds or until crepe is browned. Remove to warm platter then repeat with remaining batter.
- Heat the pie filling in a microwave for 2 minutes and cut large pieces of peaches in half.
- Place each crepe on a plate and fill with pie filling. Roll and place the crepe seam side down. Extra peaches can be placed on top of the crepe if desired.Top with whipped cream and sprinkle with cinnamon.