Peaches and Cream Crepes are simple to make yet elegant on the plate so you can take dessert (or breakfast) to the next level. Fruit crepes topped with whipped cream are luscious and decadent without being heavy. Peach crepes are a dreamy treat any time of the year.
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 sometimes I want to make quick fruit crepes with peaches when it's not peach season.
I keep a stock of Lucky Leaf pie filling in my pantry so I can make fruit desserts all year round and they are especially convenient for holiday desserts.
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. Top it with fresh whipped cream and I am in heaven. That's why this tasty peach crepe recipe totally hit's the spot!
Since this dessert involves crepes (thin pancakes), fruit and dairy, I also declare this a breakfast recipe. No one will judge you and your kids will love you for it. And I won't even tell if you add a scoop of ice cream to the crepe. We still have our dairy and who says ice cream is not for breakfast?
Ingredients for Peach Crepes
- Egg – A room temperature egg will whisk up creamier than a cold egg.
- Milk – I used 2% but you can use any milk here, including non-dairy milk replacements.
- Vanilla Extract – Vanilla brings out the flavors of the other ingredients.
- Sugar – For a touch of sweetness.
- Flour – I used all-purpose flour.
- Butter – Melted butter is added to the batter and used in the pan for cooking.
- Peach Pie Filling – I used 1 can of Lucky Leaf Premium peach pie filling.
- Whipped Cream – Prepare fresh or use storebought sweetened whipped cream.
- Cinnamon – for garnish.
How To Make Fruit Crepes
- Make the crepe batter. Combine the egg, milk, sugar, flour, vanilla and part of the melted butter to make the peach crepes batter.
- Cook the crepes. Heat a crepe pan or skillet and add ⅓ to ½ cup of the fruit crepe batter to the pan. Swirl the pan to spread the batter and cook for 30 seconds before flipping.
- Assemble the peach crepes. Fill each crepe with warmed pie filling.
- Serve. Top with whipped cream and cinnamon and serve.
- To make this batter even easier, pulse it a few times in a blender.
- Let the batter rest for about 30 minutes before cooking the crepes.
- Don't skimp on the butter. It adds flavor and gives the crepes a nice crispy edge.
- Want more decadence? Add a bit of cream cheese or ricotta cheese to the filling.
- Dust finished crepes with powdered sugar for a pretty finish.
- Not a fan of peaches? Peach crepes are my favorite but you can fill these fruit crepes with blueberries, strawberries, fresh bananas or your favorite fruit filling.
Crepes are French pancakes. They are thin and delicate and often filled with a variety of sweet and savory ingredients.
Crepes can be made in advance. Layer them between wax paper and store them in the fridge. Reheat the crepes in a pan and add fresh fruit filling and top with whipped cream just before serving.
You can substitute whole milk or cream for the milk in this recipe, but I would not recommend using skim milk. You can also use non-dairy plant based milk.
More Peach Dessert Recipes
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Peaches and Cream Crepes
- 1 egg
- 1 cup milk I used 2%
- ½ teaspoon 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.
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