How is the peach filling thickened for these crepes?

The peach filling is thickened by adding 1 teaspoon of cornstarch mixed with 2 teaspoons of water to the hot mixture after the peaches have cooked down, stirring until slightly thickened.

What kind of non-dairy milk is best for the crepe batter?

The recipe specifies non-dairy milk for the crepes; you can use any variety like almond, soy, or oat milk based on your preference and what you have on hand.

How do I know when the crepes are fully cooked?

Crepes are cooked when they have been on each side for about two minutes or when their edges begin to curl away from the pan, indicating they are ready to flip or remove.

Can I prepare the peach filling in advance?

Yes, you can cook the peach filling ahead of time and store it in the refrigerator. Gently reheat the filling before assembling with freshly made crepes.

What are some recommended toppings for these vegan crepes?

You can top these crepes with rice whipped cream, coconut cream, non-dairy ice cream, and an optional dusting of powdered sugar for extra sweetness.

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Peaches and Cream Crêpes
[Vegan]

AJ By: Aaliyah Jenkins

Author Bio

Mostly oil-free recipes from a nutrition student. Hey, ya’ll! I’m Aaliyah, the author behind the blog... Read More

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Discover more recipes with these ingredients

Peaches and Cream Crêpes [Vegan]

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Ingredients You Need for Peaches and Cream Crêpes [Vegan]

For the Filling:

2 large peaches, thinly sliced
1/2 cup water
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon cornstarch

For the Crêpes:

1 3/4 cup non-dairy milk
1 cup and 2 tablespoons white whole wheat flour
1/4 cup apple sauce
Pinch salt

For Topping:

Rice whipped cream, coconut cream, or non-dairy ice cream
Powdered sugar, optional

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How to Prepare Peaches and Cream Crêpes [Vegan]

In a medium saucepot, add sliced peaches and water. Bring to a light boil.
When boiling, add brown sugar and cinnamon. Cook until peaches are soft about 7-10 minutes. Once peaches have cooked down, add 1 teaspoon cornstarch mixed with 2 teaspoons water to the hot mixture and stir until the mixture is slightly thickened. Set peach mixture aside.
Heat a large skillet over medium-high heat.
Whisk together crepe ingredients until well combined.
When skillet is skillet is hot, lightly grease the skillet and pour about a 1/2 cup of batter into the pan. Swirl the pan around so the batter spreads out into larger circle. The crepe should be pretty thin, but still thick enough so that it doesn't fall apart. If you need to you can add extra liquid or flour to achieve a better consistency. It should be a pourable consistency, a little bit thinner than a pancake batter.
Cook for about two minutes on each side or until the edges curl away from the pan.
Fill half the crepe with the peach filling and fold over twice for triangle crepes. Alternatively, you could add filling and roll the crepes like enchiladas. Top with your cream of choice and powdered sugar, if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.