These Weight Watchers sweet crepes with peach filling and candied almonds are only 5 WW points each, and they are all sorts of delicious! If you love sweet crepes, this will surely be your new favorite variation.
I love going to crepe shops and trying different versions of sweet and savory crepes. Some of the more popular sweet crepes either include the somewhat expected combination of strawberries, blueberries, and bananas, or they are packed with ingredients like Nutella, which isn’t necessarily ideal for WW. But that’s why I love these homemade peach crepes! They’re so unique in their own way and really stand out from the other kinds.
These crepes have a peach filling that will remind you of pie filling and the crepes are perfectly thin and soft. Meanwhile, the fat-free whipped topping is light and sweet. All of the softer ingredients are balanced by crunchy candied almonds. The almonds are so easy to whip up since you’ll use maple syrup and quickly cook them on the stovetop—no oven toasting required!
If you really want to go all out, you can drizzle extra maple syrup on the crepes when serving them, which will highlight the maple flavor in the nuts. I find that the peach filling is just subtly sweet, so adding syrup doesn’t make the sweetness too overwhelming. No matter how you choose to serve these, you should definitely check out my breakfast recipe collection, where you can find other savory dishes to pair with this recipe.
Why You Should Try This Recipe
- They’re simply delicious! These sweet crepes will blow you away with their scrumptious flavor. This is certainly the recipe to make when trying to impress loved ones.
- Easy-to-follow directions. Although these crepes have many different components, the recipe is easy to follow along with! And it can be made rather quickly, in less than an hour.
- Adjustable for bigger batches. If you need to feed a larger crowd, no worries. You can double or even triple the recipe, and it will turn out amazing.
Recipe Overview
- Serving Size: 1 crepe
- Number of Servings: 4
- Time to Cook: 35 minutes
- WW Points Per Recipe: 5 WW points per crepe, 20 points for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Peach Crepes with Candied Almonds
Crepes Batter
- 1/2 cup Unsweetened plain almond milk
- 2 Eggs
- 3 tbsp Water
- ½ tsp Vanilla extract
- ½ tbsp light butter substitute, melted
- ½ cup All-purpose flour
- 2 pinches Salt
Peach Filling
- 2 cans (30 oz total) Canned sliced peaches, drained
- ½ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ⅓ cup Water
- ½ tsp Vanilla extract
- 2 tbsp Cornstarch
- 4 tbsp Monk fruit with erythritol or other preferred 1:1 sugar replacement
Candied Nuts
- ⅓ cup Chopped/crushed raw almonds
- 1 tbsp Pure maple syrup
- ½ cup Fat-free whipped topping for garnish
Instructions for making Peach Crepes with Candied Almonds
- Make the candied nuts: In a small skillet, combine the nut pieces and maple syrup. Cook over medium heat, stirring occasionally, until they’re toasted and fragrant and the maple syrup has thickened. Remove from heat and spread out on parchment paper so they don’t stick together.
2. Make the peach filling: In a medium pot, combine the spices, water, vanilla, cornstarch, and sweetener. Heat over medium heat, stirring with a whisk until the mixture begins to thicken. Add in the drained peaches and continue cooking until it is the consistency of peach pie filling. Adjust the sweetness as needed using more sweetener to your preference.
3. Prepare the crepe batter by mixing all ingredients in a high-speed blender until smooth. Blend in 10-15-second bursts and scrape down the blender’s sides as necessary between pulses.
4. For the crepes, preheat a nonstick skillet over medium heat and lightly grease it with avocado spray or your preferred cooking spray. Pour the crepe batter into a squeeze bottle and dispense it into the pan in the shape of a large circle (about the size of a big tortilla).
5. Cook the crepe for 1-3 minutes on each side or until lightly browned and cooked through, making one at a time and letting them rest on a paper towel until you assemble them.
6. To assemble the crepes, divide the peach filling into the 4 crepes and then sprinkle on some of the candied nuts. Fold the crepes over and top with fat-free whipped cream and the remaining nuts. Serve with maple syrup if desired.
Variations and Substitutions
- Sweetener vs. Sugar: The WW points are significantly lower when using a zero-calorie sweetener, but if you want to use granulated sugar, you can use the same amount and adjust the points in the WW recipe builder.
- Peach Crepes with Pecans: If you prefer pecans over almonds, you can use the same method to make candied pecans.
- Peaches and Cream Crepes: If you have extra points to use up, you can grab some frozen whipped topping or make your own whipped cream and layer a good amount of it inside the crepes with the nuts and peaches. Yum!
- Pear Crepes: Swap the canned peaches for pears to put your own spin on the recipe. You can follow the recipe essentially the same and make sure to drain them like with the peaches.
- Milk Type: I used almond milk because it is so low in points, but you are welcome to use skim milk or your preferred milk, and the crepes will turn out just fine.
Tips and Tricks for Making Peach Crepes with Candied Almonds
- I have made this recipe with peaches in juice or water and didn’t notice a difference in taste (you’re draining them anyway). You can use whatever you have on hand. In the WW recipe builder, I put peaches in water as the default since it is zero points, and most people will prefer that. Feel free to adjust.
- Be careful not to burn the candied nuts! They toast very quickly on the stovetop, especially since the maple syrup will caramelize.
- How to store crepes: If you have leftover assembled crepes, I would scrape off the whipped topping and then cover and store them in the refrigerator. You can reheat them in the microwave or oven, and they reheat quite well! I suggest eating within 2-3 days for the best quality.
- If you don’t have a squeeze bottle, feel free to scoop or spoon the crepe batter into the pan and swirl it around to make the batter round and thin.
- If the peach filling seems too thick while cooking, you can add a little water to help loosen it.
Related Recipes
Blueberry Peach Breakfast Casserole
Peach Crepes with Candied Almonds
Ingredients
Crepes Batter
- 1/2 cup Unsweetened plain almond milk
- 2 Eggs
- 3 tbsp Water
- ½ tsp Vanilla extract
- ½ tbsp light butter substitute, melted
- ½ cup All-purpose flour
- 2 pinches Salt
Peach Filling
- 2 cans, 30 oz total Canned sliced peaches, drained (adjust in the recipe builder if using peaches in syrup or juice)
- ½ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ⅓ cup Water
- ½ tsp Vanilla extract
- 2 tbsp Cornstarch
- 4 tbsp Monk fruit with erythritol or other preferred 1:1 sugar replacement
Candied Nuts
- ⅓ cup Chopped/crushed raw almonds
- 1 tbsp Pure maple syrup
Garnish
- ½ cup Fat-free whipped topping for garnish, divided
Instructions
- Make the candied nuts: In a small skillet, combine the nut pieces and maple syrup. Cook over medium heat, stirring occasionally, until they’re toasted and fragrant and the maple syrup has thickened. Remove from heat and spread out on parchment paper so they don’t stick together.
- Make the peach filling: In a medium pot, combine the spices, water, vanilla, cornstarch, and sweetener. Heat over medium heat, stirring with a whisk until the mixture begins to thicken. Add in the drained peaches and continue cooking until it is the consistency of peach pie filling. If you wish, use a spoon or spatula to break the peaches into smaller chunks. Adjust the sweetness as needed using more sweetener to your preference.
- Prepare the crepe batter by mixing all ingredients in a high-speed blender until smooth. Blend in 10-15-second bursts and scrape down the blender’s sides as necessary between pulses.
- For the crepes, preheat a nonstick skillet over medium heat and lightly grease it with avocado spray or your preferred cooking spray. Pour the crepe batter into a squeeze bottle and dispense it into the pan in the shape of a large circle (about the size of a big tortilla). Try to make it a nice, even thin layer.
- Cook the crepe for 1-3 minutes on each side or until lightly browned and cooked through, making one at a time and letting them rest on a paper towel until you finish cooking them and are ready to assemble them.
- To assemble the crepes, divide the peach filling into the 4 crepes and then sprinkle on some of the candied nuts. Fold the crepes over and top with fat-free whipped cream and the remaining nuts. Serve with maple syrup if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
