that peach crepes recipe

I told you I would share our family’s peach crepes recipe.

And being as it is peach season all over the south, I think now is a good time.

When Riley was in elementary school, she attended a cooking class.  (The instructor held the class at her home and I honestly thought it was a model home that no one lived in – it was that unbearably tidy and sterile.)

The cooking class was a success though and the recipe for peach crepes was born from that class.

It was an instant favorite for me and I have been routinely requesting it for my birthday breakfast for years upon years.

This year Riley generously rose early and came to our house and crafted her delectable crepes.

(You don’t have to request yours floating in extra topping, but I prefer mine that way.)

The recipe card shows its age but I like my recipe cards to look like this.

I’ve been making the crepes on the griddle and the filling in the cast iron skillet.

I’ve never attempted to switch this recipe out for bananas or strawberries, though I’m sure you could.

We’ve used fresh peaches and frozen peaches with equal success.

When you decide to make this, feel free to double your batch and invite us over.