Crêpes with Warm Cognac Peaches and Almonds

Photo: Leigh Beisch; Styling: Dan Becker

These crêpes are simple to make and fill, and can be mostly done the day before.

Yield: Serves 6
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 462
  • Calories from fat: 45%
  • Protein: 13g
  • Fat: 23g
  • Saturated fat: 12g
  • Carbohydrate: 50g
  • Fiber: 2.9g
  • Sodium: 212mg
  • Cholesterol: 161mg


  • Crêpe batter
  • 3 large eggs
  • 2/3 cup flour
  • 1 cup milk
  • About 3 tbsp. melted butter
  • Cheese filling
  • 1 cup whole-milk ricotta cheese
  • 2 tablespoons sugar
  • 1 teaspoon finely shredded lemon zest
  • 1/8 teaspoon kosher salt
  • 1 tablespoon butter
  • Peach topping
  • 2 tablespoons butter
  • 3 large peaches, sliced
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 3 tablespoons cognac
  • 1/4 cup toasted sliced almonds


  1. 1. Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
  2. 2. Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
  3. 3. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
  4. 4. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
  5. 5. Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and sprinkle with almonds.
  6. Make ahead: Make and fill crêpes through step 3, cover, and chill overnight.
  7. Note: Nutritional analysis is per serving.
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