Peaches 'n' Cream Coconut Crepes
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!
Servings 6 servings
Ingredients
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
Instructions
Coconut Crepes
- 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!