Peach Crepe Filling Recipes

SWEET PEACH CREPE FILLING

Sweet Peach Crepe Filling image

Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.

Provided by Brian Muir

Categories Desserts Fillings Fruit Fillings

Time 12h45m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups ricotta cheese
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
1 teaspoon ground nutmeg
1 (21 ounce) can peach pie filling
1 tablespoon lemon juice

Steps:

Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 23.4 g, Cholesterol 11.8 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 56 mg, Sugar 19.9 g

PEACH CREPES

Peach Crepes image

My mother-in-law passed this recipe on to me. The special ingredient, almond extract, gives it a distinctive, delicious flavor.

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup milk
4 large eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
2 tablespoons butter
1/2 teaspoon almond extract
Whipped cream and ground nutmeg, optional

Steps:

In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.

Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 124mg cholesterol, Sodium 88mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

FRESH PEACH CREPES FILLING

Fresh Peach Crepes Filling image

A nice filling that makes use of fresh peaches when they are in season. This will fill approximately 8 crepes.

Provided by Steve P.

Categories Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 teaspoons vanilla extract
6 large ripe peaches
1/2 cup butter, softened
1/2 cup firmly packed light brown sugar
1 cup whipping cream
2 tablespoons powdered sugar

Steps:

Beat the cheese, vanilla and sugar until smooth; add the vanilla and mix together.
Spread about 3 tablespoons of the mixture over the entire surface of each crepe.
Peel and slice the peaches; reserve a few slices to garnish each crepe.
Place peaches down the center of each crepe; dot with butter.
Sprinkle with 1 tablespoon brown sugar.
Roll up each crepe and place in a 13x9x2 baking dish; bake 8-10 minutes at 325ºF and top with the following topping: Combine the whipping cream and powdered sugar and beat until stiff peaks form.
Place the heated crepes on the serving dish and top with the whipped cream; garnish with the reserved peach slices and serve immediately.

Nutrition Facts : Calories 559.2, Fat 42.6, SaturatedFat 26.6, Cholesterol 133.6, Sodium 266.3, Carbohydrate 41.6, Fiber 1.8, Sugar 37.8, Protein 6.1

PEACHES AND CREAM CREPES

Peaches and Cream Crepes image

Provided by Food Network Kitchen

Categories dessert

Time 10m

Number Of Ingredients 5

Ingredients

4 fresh peaches, pitted and sliced
2 tablespoons sugar
1/2 lemon
1/2 cup sour cream
6 crepes

Steps:

In bowl combine peaches, sugar and a squirt of lemon. Toss to combine. Spread sour cream over crepe. Top with peaches. Fold into quarters and serve.

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