Step 1

TO PREPARE CREPE BATTER: In a blender combine milk, flour, eggs, butter, vanilla bean paste and salt and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.

Step 2

Meanwhile, prepare cream filling and peach filling. To prepare cream filling, pour heavy cream in a mixing bowl, and using and electric hand mixer set on high speed, whip until stiff peaks form.

Step 3

FOR WHIPPED TOPPING: In a separate mixing bowl, whip cream cheese on medium speed until smooth and fluffy, about 3 minutes then blend in powdered sugar followed by vanilla.

Step 4

Gently fold whipped cream into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until ready to assemble crepes.

Step 5

TO PREPARE PEACH FILLING, place sliced peaches in a mixing bowl along with lemon juice and sugar and gently toss to evenly coat. Let rest until ready to assemble crepes.

Step 6

TO COOK CREPES: heat an 8-inch non-stick skillet over medium-high heat. Once pan is hot, coat lightly with butter and pour about 3 Tbsp batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer.*

Step 7

Cook crepe about 25 - 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming to hot and crepes are cooking to quickly, reduce burner temp slightly as needed).

Step 8

Repeat this process with remaining batter, buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.

Step 9

TO ASSEMBLE CREPES: fill each crepe with peach filling, wrap, and top with cream topping and dust with powdered sugar.