Creamy High Protein Peach Crepes

Two rolled crepes topped with apple slices, dusted with cinnamon and lemon zest, served on a light green plate on a checkered tablecloth.

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5 from 1 vote

Creamy High Protein Peach Crepes

Prep Time30

Cook Time1 40

Total Time2 10

Course: Breakfast, Dessert

Cuisine: American

Servings: crepes

Equipment

1 8x8 baking dish
1 frying pan

Ingredients

Crepes

2 cups 2% milk 3.25% milk can also be used
4 large eggs
1½ cups all purpose flour
2 tsp granulated sugar
1 tsp vanilla
3 tbsp butter salted

Filling

2¼ cups ricotta
1½ cups dry curd cottage cheese
1 cup powdered sugar also known as confenctioners's sugar
1 cup heavy cream 33%
3 tbsp butter
1½ cups peaches peeled, chopped into bite size pieces
1 tsp cinnamon
lemon zest to garnish

Instructions

Prepare the crepes: begin by melting your butter, and setting it aside for 2 minutes to slightly cool down.
In a blender or food processor, combine the milk, eggs, flour, sugar and vanilla.
Blend until smooth. Add the slightly cooled melted butter and blend again until fully incorporated and the batter is silky smooth.
Sammy's tip: let the batter rest for at least 30 minutes or you can also make it ahead and refrigerate the batter overnight. This helps with making crepes that will be more flexible.
Heat a non-stick frying pan over medium heat.
Lightly coat the pan with non-stick spray before making the first crepe.
Additional spray is usually not necessary, but if you need it, use it.
Pour ¼ cup of batter into the center of the pan and immediately swirl the pan in a circular motion to spread the batter into a thin, even circle.
Cook for approximately 1 minute, or until the edges begin to lift and the bottom is lightly golden.
Carefully flip and cook for an additional minute on the other side.
Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter.
Sammy's tip: if preparing the crepes a day in advance, place a sheet of parchment paper between each crepe before refrigerating to prevent sticking.
Prepare the cheese and peach filling: peel and pit the peaches, then cut them into bite-sized pieces. Sprinkle with cinnamon and toss until evenly coated. Set aside.
In a blender, combine the ricotta cheese, cottage cheese, and powdered sugar. Blend until smooth and creamy.
Transfer the cheese mixture to a bowl with the peaches and gently stir until well combined.
Assemble and bake: preheat the oven to 375°F (190°C).
Melt the butter and pour it into the bottom of an 8x8 baking dish, coating the base evenly.
Place a crepe on a flat surface and spoon approximately ¼ cup of filling into the center. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to enclose the filling completely.
Arrange the filled crepes seam-side down in the prepared baking dish.
Continue until all crepes have been filled and arranged in the pan.
Pour the heavy cream evenly over the crepes.
Cover with aluminum foil and bake for 40 minutes, or until the crepes are heated through and most of the cream has been absorbed.
A small amount of visible cream is perfectly normal and will continue to absorb as the dish cools.
Sprinkle with additional cinnamon and lemon zest and serve warm.

Nutrition