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!
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.
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!