Ingredients
1¼cupsmilk
1cupall-purpose flour
2large eggs
3tbspsalted buttermelted, plus more for pan
1tbspvanilla bean pasteor seeds of 1 vanilla bean
⅛tspsalt
12ozcream cheese
1cupheavy cream
½cuppowdered sugarplus more for dusting
¾tspvanilla extract
5medium peachessliced
3½tsplemon juice
3½tspgranulated sugar
Preparation
In a blender, combine the milk, flour, eggs, butter, vanilla bean paste and salt and pulse mixture for 10 seconds until well blended.
Transfer the mixture to an airtight container, then refrigerate for 1 hour.
Pour the heavy cream in a mixing bowl, and using and electric hand mixer, set on high speed.
Whip until stiff peaks form.
In a separate mixing bowl, whip the cream cheese on medium speed for 3 minutes until smooth and fluffy.
Blend in the powdered sugar followed by the vanilla extract.
Gently fold the whipped cream into the cream cheese mixture.
Cover the bowl with plastic wrap and refrigerate until ready to assemble crepes.
Place the sliced peaches in a mixing bowl along with the lemon juice and sugar.
Gently toss to evenly coat.
Let rest until ready to assemble crepes.
Heat an 8-inch non-stick skillet over medium-high heat.
Once the pan is hot, coat lightly with butter and pour about 3 tablespoons of batter into the pan.
Immediately swirl the pan in a circular motion while slightly tilting the pan to allow the batter to coat the pan entirely in an even layer.
Cook crepes for about 25 to 40 seconds until the top of the crepes appears dry and edges are lightly golden.
Flip and cook the opposite side for 10 to 20 seconds longer until golden.
Repeat this process with remaining batter, buttering the pan before cooking each crepe.
Stack cooked crepes on a plate or baking dish.
Fill each crepe with peach filling, wrap, then top with cream topping.
Dust with powdered sugar, serve, and enjoy!
