Cinnamon and Peach Crepes
A simple, tender crepe batter is paired with a decadent, saucy peach filling that tastes like homemade peach pie in every bite. Warmly spiced and perfectly sweet, these peach crepes are a treat the whole family will love. They’re easier to make than you might think- give them a try!
Ingredients
For the Crepes
- 1½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 1 cup soy milk (or other plant milk) unsweetened
- 1 cup water (sparkling coconut flavoured water takes these to a next level)
For the Filling
- 6 peaches peeled and chopped
- 2 tbsp sugar
- ⅛ tsp ground nutmeg
Optional Garnishes
- coconut whipped cream
- powdered sugar
Instructions
Prepare the peach filling
- Gently mix the chopped peaches, sugar and nutmeg together until well combined.
Cook the crepes
- In a large bowl, whisk the flour, cornstarch, sugar, salt and cinnamon together.
- Add in the oil, plant-based milk, water and vanilla extract. Whisk everything well until combined and very smooth. The batter should be quite runny...this is normal!
- I recommend resting the batter for half an hour, but if you don't have time you can cook right away too, once your pan is preheated.
- Heat your crepe pan (or non-stick pan) to medium low-medium heat. If needed, you can add a tiny amount of oil or vegan butter. However, be sure to just brush the lightest layer into the pan, if using.
- Once the pan is warm, cook the crepes. When adding batter to your hot pan, lift your pan briefly off the stove and tilt the pan slightly. Then pour a small amount of batter (usually approx 1/4 cup per crepe) into the center of your pan and rotate your wrists in a circle to spread the batter from edge to edge of your pan. Then, return the pan to the heat to cook.
- Flip the crepe when the edges dry out. Because of how thin crepes are, each side is usually cooked in about a minute or so. Use a rubber spatula to gently lift the edges prior to flipping the crepe over to cook the other side. The other side normally only needs 15-30 seconds.
- Remove from heat. When ready to serve, fill with the peach filling, roll or fold the crepe as desired and top with desired garnishes/toppings. Enjoy!
Notes
How to Make the Best Crepes: For the best outcome when making crepes I recommend resting the batter for half an hour and/or letting it sit in the fridge before cooking. This helps with texture and reduces the air bubbles in the final crepes.
When cooking, use the thinnest layer of oil or melted vegan butter so as not to create a puddle to cook in. Cook over medium-low heat. You don't want the crepes browned, just lightly golden to help them stay pliable.
When adding batter to your hot pan, lift your pan briefly off the stove and tilt the pan slightly. Then pour a small amount of batter (usually approx 1/4 cup per crepe) into the center of your pan and rotate your wrists in a circle to spread the batter from edge to edge of your pan. Then, return the pan to the heat to cook.
Flip the crepe when the edges dry out. Because of how thin crepes are, each side is usually cooked in about a minute or so. Use a rubber spatula to gently lift the edges prior to flipping the crepe over to cook the other side. The other side normally only needs 15-30 seconds.
No Crepe Pan? No Problem! You can make crepes with a regular non-stick pan, using the same tips above.
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