Description
Easy crepes with a creamy peach filling, perfect for kids.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 (15 ounce) can sliced peaches, drained and diced
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for 10 minutes.
- Heat a lightly greased non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup of batter into the pan, tilting to coat the bottom evenly.
- Cook for 1-2 minutes, until the edges are set and the bottom is golden brown.
- Flip the crepe and cook for another 30-60 seconds.
- Slide the crepe onto a plate. Repeat with the remaining batter.
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
- Gently fold in the diced peaches.
- Spread a spoonful of the peach and cream cheese filling onto each crepe.
- Fold the crepes in half or into quarters. Serve immediately.
Notes
- You can substitute fresh peaches for canned if they are in season.
- Leftover crepes can be stored in the refrigerator for up to 3 days.
- For a fun twist, add a sprinkle of cinnamon to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 crepes
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg