Sweet and Savory Peach Crepes

Instructions

Sauce

1. In a medium-sized saucepan, add the can of peaches (along with the juice) and sugar. Put it on a burner over high heat. We want it to come to temperature pretty quickly. Pro-tip, set your spoon on a plate or something, not your countertop because this shit will set up like concrete and is super hard to get off your counter.
2. Once the sauce begins to boil, turn heat down slightly, and allow it to cook for 3-4 minutes.
3. Mix the cornstarch with 1.5 tbsp water, and add to peach mixture.
4. Reduce heat and let it simmer while you cook the crepes. The sauce should thicken to become more syrupy. The sauce should coat the back of a spoon. If this isn't happening, turn the heat back up and add a little more sugar, and then turn it back down.
5. Remove from heat and let it cool slightly.

Crepes

1. In a large bowl, combine softened cream cheese along with the cottage cheese. Set aside. This is your filling.
2. Add all crepe ingredients to a blender and mix until combined. (this step can be done in a bowl, but this is easier. It also makes for easier pouring later).
3. Heat a frying pan over medium heat. I use a medium-sized pan. You can do this with a larger or smaller pan, it will just make larger or smaller crepes.
4. Once the frying pan has warmed, grease it with butter or cooking spray.
5. Pour some of the crepe batter into the warmed frying pan. Swirl it in the pan until the entire surface is covered with a very thin layer of batter.
6. Cook the crepe until the outside edges start to brown and the top layer begins to solidify (much like you would with a pancake).
7. Flip the crepe and cook the opposite side, about 30 seconds, or until you can easily lift the edges with a spatula.
8. Remove from heat and place on a plate. I like to set a piece of wax paper between the crepes to keep them from sticking together, but it's not completely necessary.
9. Realize your first crepe is complete trash (because the first crepe is always complete trash) and eat it out of anger.
10. Continue steps 1-8 until you've cooked all the batter. It usually makes between 8-12 crepes depending on how large you've made them.

Serving

1. Fill crepes with cheese filling. There are a couple of different ways to do this. You can spread it across it like you're buttering bread and then fold it in fourths, or you can do it like a burrito. Either way is fine.
2. Top with a few peaches, and a generous ladle of sauce. The sauce is very sweet but should be offset nicely by the savory filling.
3. Sprinkle with powdered sugar. Serve with sides, or on their own.

Big fan of Brunch? Find some more recipes for the most important meal of the day here: Brunch.