Description
Delicate French crepes embrace sweet summer peaches in this elegant dessert. Silky cream and caramelized fruit create a luxurious experience you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 4 peaches, halved, pitted, and thinly sliced
- ½ cup mascarpone cheese, at room temperature
- ½ cup all-purpose flour
- ½ cup yellow cornmeal, preferably stone-ground
- 1 cup whole milk
- 2 large eggs
Liquid Ingredients:
- 5 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 2 tablespoons heavy cream
- Canola oil for cooking
Seasoning and Finishing:
- 1 teaspoon granulated sugar, plus more to taste
- ¼ teaspoon fine sea salt
- Confectioners’ sugar for dusting
Instructions
- Prepare crepe batter by blending whole milk (240 milliliters/8 fluid ounces), all-purpose flour, cornmeal, eggs, unsalted butter (30 grams/), granulated sugar, and salt in a blender until completely smooth and homogeneous.
- Allow crepe batter to rest at room temperature for half an hour, which helps develop better texture and allows flour to fully absorb liquid.
- Slice fresh peaches and gently toss with freshly squeezed lemon juice and additional granulated sugar, letting fruit macerate to enhance natural sweetness and create delicate syrup.
- Lightly grease a 7-inch (18-centimeter) non-stick skillet with cooking spray or butter, heating over medium temperature.
- Pour approximately 60 milliliters of batter into pan, quickly rotating to create thin, even layer covering entire surface.
- Cook crepe until golden brown on one side, approximately 45-60 seconds, then carefully flip and cook reverse side until lightly colored.
- Repeat crepe-making process with remaining batter, stacking finished crepes on clean plate.
- Whip mascarpone cheese with heavy cream and additional sugar until smooth and slightly thickened.
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Distribute macerated peaches evenly across crepes, folding into elegant triangular shapes.
- Arrange filled crepes on buttered baking sheet, ensuring slight separation between each.
- Bake for precisely 5 minutes to warm filling and slightly crisp edges.
- Plate crepes and garnish with generous dollop of prepared mascarpone cream and light dusting of powdered sugar.
Notes
- Resting the batter allows gluten to relax, creating tender, smooth crepes with better texture and easier spreading.
- Macerate peaches with lemon juice and sugar to enhance natural sweetness, soften fruit, and prevent browning.
- Use a non-stick or well-seasoned pan to ensure crepes release easily and cook evenly without tearing.
- Fold crepes into elegant triangles for a refined presentation that looks professionally prepared.
- Warm baking briefly intensifies fruit flavors and creates a slightly crisp exterior while keeping filling creamy.
- Dust with confectioners’ sugar right before serving to maintain powdery appearance and add delicate sweetness.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Blending, Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 135 mg