Peach Crepes with Candied Almonds

Crepes with peach filling and whipped cream

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Peach Crepes with Candied Almonds

Crepes with cinnamon peach filling, candied maple almonds, and whipped topping.

Prep Time20

Cook Time35

Total Time55

Course: Breakfast

Keyword: Crepes, Peaches, Sweet Crepes

Servings: people

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

5 WW points per crepe

Nutrition