Seeking more fresh peach recipes? Try these crepes with sour cherries and peaches, the perfect addition to your collection of summertime recipes.
I recently saw a delicious tart at a pastry shop with sour cherries and peaches, and I thought, wow, here's a flavor combination that would be perfect for a summertime crepe. It would also be a great finish to a dinner with friends!
So I whipped up an easy sauce with fresh peaches and canned tart cherries. But you could easily substitute fresh cherries, if you like.
The reviews were positive, and I have to say, this is my favorite new recipe of the season.
The only requirement is a scoop of vanilla ice cream, which surrounds the warm crepe in a river of vanilla!
Prepare dessert crepes and set aside, keeping them warm while you prepare the cherry-peach filling. If you made them ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Melt butter in small saucepan over medium heat. Add sugar, cinnamon and peaches, stirring to combine. Let simmer for three minutes until peaches soften. Don't cook too long or peaches will lose their shape. Combine cherry juice with cornstarch and stir until combined. Add cornstarch-mixture and cherries to saucepan. Stir to combine and cook until cherries are warmed and sauce thickens. If desired, add cherry brandy and heat an additional 30 seconds. Remove from heat.
Assemble crepes: Lay first crepe on the serving dish. Spoon ½ cup of warm filling along middle of crepe and fold in half. Top with one scoop of ice cream. Repeat with remaining crepes and serve immediately.
Yield: 4 servings (1 crepe each)Return to Homepage
Want more easy breakfast recipes with crepes? Subscribe to The Crepe Vine, our free monthly newsletter. You'll receive the latest updates from our site, exclusive previews of our recipes, and much, much more. Sign up today and you'll receive a copy of the easiest and most delicious chocolate crepe recipe in the world.