Homemade is Better—Peaches and Crepes

I have been looking at doing more desserts as my after-dinner delights are lacking.  With peach season in full swing right now, I was looking at some different ways to utilize fresh peaches while they are available.

I have not made crepes in a long time, but it is not difficult.  You need medium heat and a pan just big enough, maybe around 10 inches, to form the crepe.  There is a small list of ingredients in making crepes, and the key is letting them cook a little slower than pancakes.  Tradition dictates that you use a whisk and add ingredients one at a time, but, honestly, who has time to do that?  Kitchen gadgetry has evolved so much since the first crepe was thought to have been made, so I put everything into my blender and pulsed it for about ten seconds.  The result is still a great batter.

The history of crepes is pretty interesting.  Interesting in that it is mostly a guess as to when crepes were invented.  Legend has it that a 13th-century housewife made porridge one day, and some of it spilled on her hot flat iron cooktop.  The result was a thin crispy pancake-like accident, thus the birth of crepes.  While it might be true or it might be made up; the results speak for themselves.  Crepes, no matter what you have them with, are delicious!  I might have to make a few recipes so that I can make them more often.

Let’s get to our recipe!

Peaches and Crepes


2 eggs
½ cup milk
½ cup cold water
¼ tsp fine salt
2 tbsp canola oil or melted and cooled unsalted butter
1 cup of flour
4 – 5 peaches – seeded and diced
¼ cup brown sugar
¼ cup butter
2oz rum or whisky (optional)

  • Mix the eggs milk, water, salt, oil or butter, and flour into a blender.
  • Pulse for 10 seconds to make a smooth batter
  • Preheat a 10” – 12” non-stick pan over medium heat.
  • Pour a thin amount of batter into the pan and swirl the pan to cover the bottom. It should come up the sides slightly.
  • Cook until the top looks dry, then flip with a plastic spatula.
  • Cook the other side for 30 seconds to 1 minute.
  • Meanwhile, heat another pan over high heat.
  • Add ¼ cup of butter.
  • Once the butter is melted and slightly add the peaches.
  • Cook the peaches for 2 minutes.
  • Add the brown sugar and let it come to a boil.
  • Reduce the heat slightly and add the whisky if you want.
  • Allow it to cook for 10 seconds and light it with a lighter.
  • Allow it to flambe and swirl the pan gently.
  • Fold your crepe into quarters and top with the peaches.
  • Add some whipped cream or ice cream on top and enjoy!