Vanilla Beans Crepes with Peaches and Cream

Ingredients

• 1 1/4 cups milk
• 1 cup all-purpose flour
• 2 large eggs
• 3 Tbsp salted butter, melted, plus more for pan
• 1 Tbsp vanilla bean paste or seeds of 1 vanilla bean + 1 tsp sugar I sell them!
• 1/8 tsp salt
• 12 oz. cream cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar, plus more for dusting
• 3/4 tsp vanilla extract
• 5 medium peaches, sliced
• 3 1/2 tsp lemon juice
• 3 1/2 tsp granulated sugar

Directions

1. Add the milk, flour, eggs, melted butter, vanilla bean paste, and salt to a blender, then pulse until the batter is smooth and combined, about 10 seconds. Pour the batter into an airtight container and chill it in the refrigerator for 1 hour.
2. While the batter rests, make the cream filling and the peaches. For the cream, place the heavy cream in a mixing bowl and beat it with an electric hand mixer on high speed until it holds stiff peaks. In another mixing bowl, beat the cream cheese on medium speed until it turns smooth and light, about 3 minutes. Mix in the powdered sugar, then the vanilla. Fold the whipped cream gently into the cream cheese mixture, cover the bowl with plastic wrap, and refrigerate it until you are ready to put the crepes together.
3. For the peach filling, add the sliced peaches to a mixing bowl with the lemon juice and sugar. Toss them gently so the slices are evenly coated, then set them aside until assembly.
4. For the crepes, warm an 8-inch skillet over medium-high heat; a reliably nonstick pan is the friend that keeps this from turning into chaos. When the pan is hot, brush or swipe it lightly with butter, covering the bottom and the lower third of the sides. Pour about 3 Tbsp of batter into the skillet, then immediately lift and rotate the pan in a circular motion, tilting as you go, so the batter spreads in a thin layer across the bottom and just a bit up the edge. Rather than measuring 3 Tbsp separately each time, use a 1/4 cup dry measuring cup filled three fourths of the way.
5. Cook the crepe for about 25 – 40 seconds, until the surface looks set and the edges have a little color. Turn it over and cook the second side until golden, 10 – 20 seconds more. If the pan starts running too hot and the crepes are browning too fast, lower the heat slightly as needed. Continue with the rest of the batter, adding butter to the pan before each crepe, and pile the finished crepes on a plate or in a baking dish.
6. To assemble, spoon peach filling into each crepe, wrap it up, add the cream topping, and finish with a dusting of powdered sugar.