Melt-in-your-mouth coconut crepes are filled with a soft whipped cream filling and piled high with tons of juicy peaches for the ultimate stunner summer breakfast!
It’s official, any breakfast I’ve made leading up to this day is now inferior.
Hostile takeover by means of peaches ‘n’ cream coconut crepes. It just had to happen, guys.
I mean, I could definitely think of worse things to take over all of our summer breakfast lives. Cannot even express my deep love for theseeeeeee. ??
Don’t ask me to express how many times I plan on making these peachy coconut crepes before summer’s over. The numbers may scare ya.
SO. Remember these crepe beauties we obsessed over about a year ago? Today’s recipe is kinda a summer riff off those because coconut + crepe = a crepe you wanna get to know repeatedly. So on tap today we have….
- Ridiculously soft, melt-in-your-mouth coconut crepes (easiest crepe recipe ever, pinky promise)
- Soft, billowy whipped cream filling
- Followed by ALL the juicy peach goodness. Both stuffed inside the crepe and piled on the outside. Cause more peaches = a better crepe time.
- A sprinkle of powdered sugar and flaked coconut crowns Mt. Freaking Gorgeous Crepe.
And that’s the last thing I remember before slipping into a crepe coma.
I want to wake up to a 18-foot stack of peaches ‘n’ cream coconut crepes approximately every morning forever, guys.
Yields 1 serving. Too far? ??
Peaches 'n' Cream Coconut Crepes
- 3/4 cup coconut milk
- 1/2 cup water
- 1 tablespoon coconut sugar (or brown sugar)
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup white whole wheat flour
Peaches 'n' Cream Filling/Topping
- 4 medium peaches, pitted and thinly sliced
- 3 tablespoons coconut sugar (or brown sugar)
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Shredded coconut and powdered sugar for serving
- Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
- Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter. Keep crepes warm.
Peaches 'n' Cream Filling/Topping
- In a small bowl, toss peaches with sugar. Let stand 10 minutes or until peaches begin to release juices.
- In the bowl of a stand mixer OR using a handheld electric mixer, beat whipping cream on high speed until soft peaks form. Add vanilla and powdered sugar and continue whipping until stiff peaks form.
- Fill crepes with whipped cream and a few slices of peaches. Fold crepes into quarters and top with additional sliced peaches, shredded coconut and dust with powdered sugar. Enjoy!
Oh my! Peaches and cream crepes!? These are just too fun! And they sound SO good!!
Lauren @ Lemon & Mocha says
I’m drooling over here!! I’m all in for waking up to these crepes forever, too 😉
Same, girl! These crepes every morning would be perfect.
Amelia Fletcher says
Thanks you so much for your helpful shearing.
We really liked the ingredients & flavors of this recipe. But the crepe mixture thickened up so much that it was impossible to spread thin when cooking. They still tasted good but were far from crepe texture. Any suggestions on how to get the crepes to cook thinner/correctly?
Hi Aimee. You can always add a splash of water if your crepe batter thickens up a bit too much!