Crêpes with Lemon Crème Fraîche and Maple Syrup Peaches
RECIPE
30 min

Crêpes with Lemon Crème Fraîche and Maple Syrup Peaches

What’s more French than crêpes? These delicate beauties are filled with maple syrup-laced peaches and served with a dollop of lemony crème fraiche. 

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Ingredients For

  • 1 cup
  • 1 pinch
  • 0.50 cup
  • x 4
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    1 Tbsp See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    0.75 cup See the article
  • 3 Tbsp
  • x 1
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 Tbsp See the article
  • x 1
  • 0.25 cup

For the crêpes batter: Combine the flour, granulated sugar, salt, milk, and eggs in a blender and blend until smooth. Let rest in the refrigerator for at least half an hour and up to overnight. Give a quick blend to recombine the ingredients before cooking. 

Crêpes with Lemon Crème Fraîche and Maple Syrup Peaches
  • ©BrakeThrough Media

    For the lemon crème fraîche: Stir together the crème fraiche, confectioners’ sugar, and lemon zest in a small bowl. 

    Crêpes with Lemon Crème Fraîche and Maple Syrup Peaches
  • ©BrakeThrough Media

    For the maple syrup peaches: Melt the butter in a large skillet over medium heat. Add the peaches and cook, gently stirring, until they soften, about 5 minutes. Add the syrup and gently stir to coat. Simmer until the syrup gets thicker and coats the peaches, about 5 more minutes. 

    Lightly brush an 8-inch crêpe pan (or a 10-inch nonstick skillet) with melted butter and heat over medium heat. Ladle about ¼ cup of the batter in the pan and tilt and swirl until it covers the bottom, and the batter stops swirling. Cook until golden brown, 1 to 2 minutes. Flip, and cook the other side until lightly speckled with brown spots, about 30 more seconds. Slide out onto a plate. Repeat with the remaining butter and batter, stacking the crêpes on top of each other as they finish.

    For each serving, divide the peaches among 3 crêpes and fold or roll up. Dollop the lemon crème fraîche on top of each crêpe. Garnish with mint sprigs.

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