If you’re lucky enough to get your hands on the last few peaches of the season, here’s a great way to cook them up for breakfast! Crepes are always delicious with fresh fruit, but sweet, end of season peaches are the best.
- 1 ½ cups milk
- 1 cup all-purpose flour
- 1 Tablespoon oil
- 2 eggs
- ¼ teaspoon salt
- 1 ½ Tablespoon sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 6-7 fresh Georgia peaches
- 1-2 Tablespoons sugar
- 1/8 teaspoon nutmeg
- Powdered sugar for sprinkling
The easiest way to make the crepe batter is with a blender. If you don’t have a blender, you can always use a mixer and pour the finished batter into a pitcher for easy pouring.
In a blender or mixing bowl, add milk, flour, oil, eggs, salt, sugar, cinnamon and vanilla. Blend the mixture until well blended and frothy. There shouldn’t be any lumps!
Heat a medium skillet over medium high heat. Melt a small pat of butter in the skillet to your crepes from sticking. Pour 3-4 tablespoons of crepe batter into the skillet. Cook for a few seconds or until golden brown on the bottom and then flip! (Hint: Your first crepe will soak up most of the butter, but your 2nd and 3rd crepes will start looking much more golden brown.)
For the filling, peel and slice your fresh, juicy peaches into a bowl. Add 1-2 tablespoons of sugar and the nutmeg. Mix with a large spoon and make sure peaches are evenly coated. Let them sit for 10 minutes.
Finally, fill your crepes with delicious peaches and sprinkle with powdered sugar!
Recipe and photo property of Jaime Cooks it Up.