Peach Crepes

Peach Crepes
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
  • Coulis:
  • 1 large fresh or frozen peach, peeled and coarsely chopped
  • 2 tablespoons amaretto
  • 2 teaspoons sugar
  • 1 teaspoon ground cardamom
  • Crêpes:
  • ¾ cup all-purpose flour
  • ¾ teaspoon salt
  • 3 large eggs
  • 1⅓ cups whole milk
  • Topping:
  • 1 large fresh or frozen peach, peeled and thinly sliced
  • 1 tablespoon amaretto
  • 2 ounces mascarpone, room temperature
  1. Crêpes:
  2. Briefly whisk the flour and salt in a blender.
  3. Blend in eggs, milk, and melted butter blend on high speed for 1 minute.
  4. Scrape down sides and blend 30 seconds longer.
  5. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.
  6. (At this point, the batter can be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with the recipe.)
  7. Heat an 8-inch crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a small amount of melted butter, about ½ teaspoon.
  8. Using a ¼ cup measure, scoop out the batter and pour it into the skillet.
  9. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan.
  10. Cook for about 1½ minutes, then loosen the edges of the crepe with a very thin spatula.
  11. Use the spatula to turn the crepe. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. (Note: The first one or two crepes probably won’t turn out well.)
  12. Coulis
  13. Combine the chopped peach, Amaretto, sugar, and cardamom in a small saucepan over medium heat.
  14. Cook, stirring, for 12 to 15 minutes - until peaches are mushy. Remove from the heat and cool allow 15 minutes.
  15. Pour the mixture into the bowl of a food processor and purée.
  16. Filling the Crêpes
  17. Place mascarpone in a small bowl, add Amaretto beat until well-blended.
  18. Place a spoonful of mascarpone in the center of each crêpe, add a few peach slices and fold into a square.
  19. Set on a plate folded side down. Add another couple of peach slices, a small dollop of mascarpone, and spoon some coulis over the top.


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