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Crêpes are one of those things that I have always met with uncertainty. Until today I wondered why I would usually pass them by and came to the conclusion that most crêpes I have had are unusually sweet. Who knows if that is how a sweet crêpe is supposed to taste like? I am not particularly fond of ultra-sweet syrupy soaked food. If kept simple, a plate of buttered crêpes  is more tempting than eating syrup with a fork.

Going back to the thought that food should taste of itself, why not make crêpes that are sweet, but still allowing the crêpe itself to stand up for itself. A few roasted peaches, a spoon full of jam and a dollop of whipped cream I feel is a nice combination and a great way to stretch out lazy weekend mornings.

Roasted Peach Crêpes

1 cup all-purpose flour

1 Tablespoon granular sugar

½ teaspoon sea salt


¾ cup whole milk

½ cup water

2 eggs

3 Tablespoons melted unsalted butter


6 ripe yellow peaches

2 Tablespoons vanilla bean sugar [recipe below]

Whipped Cream [to serve]

Dark Cherry Jam [to serve]


cooking the crêpes:

1. Whisk together flour, sugar and sea salt. Set aside.

2. Combine milk, water and eggs in a separate bowl.

3. Add wet ingredients into the flour mixture and whisk until smooth.

4. Whisk in the melted butter gradually.

5. Allow crêpe batter to rest for 30-60 minutes to allow air bubbles to come to the surface.

6. Heat a crêpe pan [or non-stick pan] to medium, using a little butter to grease the pan, pour ¼ cup batter into pan and immediately swirl the batter to coat the bottom. Cook crêpes until the bottom starts to turn golden, flip over and cook for a few more moments. Repeat with remaining batter. Makes 10 crepes.

roasting the peaches:

1. Cut peaches in half and remove the stone.

2. Slice peaches into quarter inch slices.

3. Place peaches on a parchment lined baking sheet and sprinkle with vanilla sugar.

4. Roast peaches in a 400ºF oven approximately 5-10 minutes or until sugar starts to caramelize and peaches are tender, but not mushy.

Vanilla Bean Sugar Recipe

2 Tablespoons granular sugar

1 whole vanilla bean, split


1. Scrape out seed from the vanilla bean and combine them with the sugar.

*reserve vanilla bean pod for another recipe.

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