. . . are really French crêpes, and I love them—light, delicate, savory or sweet. This past Sunday marked stage 15 of the Tour de France, and also Bastille Day (well, why not). Though I’m not a Paris native, I wasn’t going to let geography dissuade me from making something fittingly French. I had brunch in mind, but what to make? Quiche and croissants seemed appropriate, but I didn’t want to spend a lot of time in the kitchen on a beautiful day.

I was on the way to the farmer’s market and realized, if I grabbed some fresh fruit, I would then have everything needed to make a batch of homemade crêpes (not to mention there was a nice bottle of Champagne in my fridge seeking purpose). I was excited to make something other than eggs, and the good news? This is very simple, even without a traditional crêpe pan and spreader. All you need is a small, non-stick frying pan, a spatula and a little patience flipping them over. Voilà! We will have ourselves French Crêpes with Champagne Peach Compote & Greek Yogurt—not too shabby for a Sunday morning. 

I decided to go sweet with the filling, and play off of peaches-&-cream, substituting Greek Yogurt for the whip (though the cream would have been great also). For the fruit, I made a compote with the newly acquired market peaches, cooking them down with Champagne, brown sugar, and a hint of cinnamon, and cloves (if I could only link how amazing this sweet, skillet smelled).  The most difficult part was waiting on the crêpes to eat it.

Prêt à manger? Oui.

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Crepes with Champagne Peaches & Yogurt

French crepes are sweeter with fresh peach & Champagne compote, perfect for brunch or anytime!

Serves: 4-5 small crepes

Cook time:  20 mins

Total time:  1 hour 20 mins

What to get:

For the Crepes:

• 1 cup flour
• ¼ tsp salt
• 1 tsp sugar
• ¾ cup milk
• ½ cup water
• 3 T butter, melted
• 2 large eggs, lightly beaten
• *extra butter for coating pan

For the Peach Compote:

• 2-3 peaches, ripe, yellow variety, sliced
• 2 tsp brown sugar
• ⅓ cup Champagne
• 1T butter
• dash cinnamon
• dash ground cloves
• pinch salt
• Plain Greek yogurt, for topping
• Powdered sugar for topping

What to do:

Make Compote:

1. I make the crepe batter below first since it sits for 1 hour, and make compote while it sits
2. In a medium skillet on stove, melt tablespoon butter, coating pan. Arrange peach slices in an even layer and top with the brown sugar, salt, cloves, cinnamon, and then pour champagne over.
3. Heat on low, until peaches are tender to touch and juices have thickened, not stirring.
4. Set aside to cool until crepes are finished.

Make Crepes:

1. In a large mixing bowl combine: flour, sugar, salt, milk eggs and melted butter, whisking very well until combined (don't add water yet).
2. Transfer mixture into a bowl with lid and refrigerate for at least an hour (up to several).
3. When ready to make crepes, remove mixture and whisk in the ½ cup of water.
4. Coat a non-stick skillet (I used a 9.5 inch) with 1T of butter evenly and heat on low.
5. Pour some of crepe batter directly into center of preheated pan, enough to cover almost whole surface but before batter reaches the edges (about ⅓ cup for my size pan).
6. Let cook without disturbing until you can test edges are golden brown, ~a few mins (should lift from pan easily).
7. Once browned on first side, using a large spatula, flip crepe over & brown remaining side for a few minutes or less.
8. When done, transfer crepe to rack to cool as you cook remaining batter.
9. Plate crepes and spread half with Greek yogurt then layer of compote on top of yogurt, folding in half.
10. Top with powdered sugar and a sprinkle of regular sugar as desired.

Notes:

Double this for 3+ people. (the hour prep time is due to the crepe batter having to sit idly), can make compote while batter rests.
The riper peaches the better, mine were not as ripe as hoped, so add more sugar when making compote of this is the case.
Substitute whipped cream or mascarpone for the Greek yogurt if you prefer.
You can also sprinkle the plain yogurt with a little sugar if you like these on the sweeter side.

Serving size: 1-2

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3.5.3208

Who doesn’t love a nice, thin pancake? Just ask Ricky Bobby (Talladega Nights, Crepe Scene). I’d like to crawl inside one myself. The only thing missing is a sidewalk cafe in Paris. Until then, I’ll enjoy mine from the comfort of home, with a nice glass of bubbly—Santé!