Crepes with Sauteed Peaches and Spiced Cinnamon Cream {Re-post}

I posted this recipe the first week or two that I created my blog. It didn't have a picture, I bet only 5 people looked at it and I new nothing about food blogging (not that I know much more 2 years later). I have decided that this is just way too lip-smackin delicious and needs another chance to shine, especially at the peak of peach season. I made these for Fathers Day Breakfast last week and I tell you, if you are a fan of peaches and the flavors that accompany them so well, like cinnamon and cream- this is a must try. Breakfast, lunch or dinner, these crepes ROCK!

Crepes with Sauteed Peaches & Spiced Cinnamon Cream
Serves about 4

Ingredients

For the Crepes-

1 cup flour

1/2 cup plus 2 tablespoons water

1/2 cup heavy cream (you can use regular milk, the cream makes them richer and the texture a little heavier, which goes great with the peaches and cream)

3 eggs

2 tablespoons melted butter and cooled, plus 1 more tbs for brushing pan

1/2 tsp salt (kosher if you have it)
For the Peaches-

6 large ripe peaches, peeled and sliced

4 tablespoons butter

1/2 cup brown sugar

1 tsp cinnamon

Cinnamon Spiced Whipped Cream
1 cup heavy cream

1/3 cup powdered sugar

1/4 teaspoon cinnamon

Directions

Crepes- In a blender or food processor, combine the flour, water, cream, eggs butter and salt. Pulse or blend for about 5 seconds, turn it off and scrape down the sides and mix in flour at the bottom. Blend for about another 20 seconds, until the batter is smooth. The consistency should be about like heavy whipping cream. If you are using milk you may not need to add the 2 tablespoons water, add it if you are using cream. Transfer batter to a bowl and let it sit for 30 to 60 minutes.

Peaches- Melt 4 tablespoons of butter in a medium saute pan on medium/low heat. When butter is melted, add the peaches and saute for about 2 minutes. Add the brown sugar and cinnamon and toss well. The beauty of the peaches is time, let them do their thing on a low simmer for at least 30 minutes. The peaches will get soft and the extra sugar/butter combo will start to caramelize creating a yummy syrup to drizzle over your finished product.

Spcied Cream- As the batter is resting and the peaches are perfecting, make the cream. Pour 1 cup of heavy whipping cream into a medium bowl (glass is best) and beat the whipping cream for about 30 seconds. Add the powdered sugar and cinnamon and continue to whip the cream until it thickens into a thick cream. With home made whipped cream, it is partially about preference- do you like it kind of runny or really thick. I prefer somewhere in the middle. Just make sure you don't beat it too long or it will become stiff and dry. Cover and place in refrigerator until ready to serve.

Cooking the Crepes- Heat an 8 inch nonstick skillet over medium heat. Brush lightly with melted butter. Pour 1/4 cup batter into the hot pan twirling it so that the batter spreads out evenly into a very thin layer. Cook for about 40 seconds until crepe comes away from the side of the pan. Gently flip the crepe over with your fingers or with the help of a rubber spatula (I do both) and continue cooking for a few more seconds. Transfer crepe to a plate and repeat process until all batter is used. Makes 9 to 10 crepes.

Final Product- Fill crepes with peaches and roll together. Top with a large dollop of cream and drizzle with syrup from the peaches. This serves about 4 people (2 crepes per person with a few crepes left over)