Sunday Brunch: French Crepes with Bourbon Peaches



I love crepes. And these were so good. They’re one of my favorite things for breakfast, especially with some kind of fresh fruit… or with a little maple syrup. Or plain with some powdered sugar. So easy to customize. And they’re easy to make! They do require a little bit of time, though. Flipping them might take some practice though (use a thin metal spatula!).. they’re slightly more delicate than pancakes. But don’t let that frighten you!


The batter isn’t fussy– just throw it in the blender and blend. Once you make the batter, you’ll want to let it sit for about an hour in the fridge; you can even make a day or two ahead. This ‘rest’ will let all the little bubbles come to the surface, making the batter smoother and less likely to tear while cooking. And as for the peaches, you’ll want them to sit a while too, to get nice and syrupy– so give yourself some time with this, it’s a good lazy Sunday brunch. As for the yield, I gave you a guideline, that I didn’t follow. I made mine big and thick– and the batter didn’t go very far (Think dinner-plate sized crepes), but I was only feeding 2 people. Be sure and stretch yours out if you have a larger crowd!

French Crepes

Makes 4-12 crepes, depending on thickness and size. (Example: 3/4 cup will yield about 10 small, thin crepes.)

2 eggs
3/4 cup whole milk
1/2 cup water
1 cup flour
3 tbsp butter, melted
2 tbsp vanilla extract
1 pinch salt
Powdered sugar, for dusting

Combine everything in a blender and mix for about 30 seconds until combined and smooth. Let batter rest in the refrigerator for about and hour.

Heat a small non-stick pan on medium high. Add a little bit of butter to coat. Pour batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. Stack them on a dry cotton kitchen towel (or paper towel) to absorb to the steam and keep them warm, laying them out flat but keeping them covered. Serve warm, as quickly as possible.

Bourbon Peaches

4-6 peaches, ripe and sliced
1 cup good bourbon
2 tbsp vanilla
1/3 cup brown sugar
1 tsp cinnamon

Combine all of the above ingredients in a bowl and let rest until syrupy, at least one hour.
Heat up a non-stick pan to a medium high, melting a dash of butter for cooking. Toss in the peaches and their liquid, stirring lightly. Cook to warm through and caramelize. You want to cook off some of the alcohol and thicken the sugar, but stirring to make sure the fruit stays firm. Over-cooking will make your fruit mushy and soggy.

Plate your warm crepe with the fruit in the center, as pictured. Dust with powdered sugar. Enjoy!



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