![Crêpes with Lemon Crème Fraîche and Maple Syrup Peaches](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2022-09/14_20220512_%40BrakeThrough-Media_IMG_0014-5ok.jpg?itok=k2W4JzgZ)
Crêpes with Lemon Crème Fraîche and Maple Syrup Peaches
What’s more French than crêpes? These delicate beauties are filled with maple syrup-laced peaches and served with a dollop of lemony crème fraiche.
Ingredientes Para
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1 cup
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1 pinch
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0.50 cup
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x 4
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3 Tbsp
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x 1
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x 1
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0.25 cup
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Preparación
1
For the crêpes batter: Combine the flour, granulated sugar, salt, milk, and eggs in a blender and blend until smooth. Let rest in the refrigerator for at least half an hour and up to overnight. Give a quick blend to recombine the ingredients before cooking.
![](/sites/tastefrance.com/files/2022-09/2_20220512_%40BrakeThrough-Media_IMG_0010-17OK_0.jpg)
© ©BrakeThrough Media
2
For the lemon crème fraîche: Stir together the crème fraiche, confectioners’ sugar, and lemon zest in a small bowl.
![](/sites/tastefrance.com/files/2022-09/3_20220512_%40BrakeThrough-Media_IMG_0014-17ok.jpg)
© ©BrakeThrough Media
3
For the maple syrup peaches: Melt the butter in a large skillet over medium heat. Add the peaches and cook, gently stirring, until they soften, about 5 minutes. Add the syrup and gently stir to coat. Simmer until the syrup gets thicker and coats the peaches, about 5 more minutes.
4
Lightly brush an 8-inch crêpe pan (or a 10-inch nonstick skillet) with melted butter and heat over medium heat. Ladle about ¼ cup of the batter in the pan and tilt and swirl until it covers the bottom, and the batter stops swirling. Cook until golden brown, 1 to 2 minutes. Flip, and cook the other side until lightly speckled with brown spots, about 30 more seconds. Slide out onto a plate. Repeat with the remaining butter and batter, stacking the crêpes on top of each other as they finish.
5
For each serving, divide the peaches among 3 crêpes and fold or roll up. Dollop the lemon crème fraîche on top of each crêpe. Garnish with mint sprigs.