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These delicate homemade crêpes bring together creamy Brie, tangy goat cheese, and warm caramelized peaches for a beautiful balance of sweet and savory. The salted caramel adds a buttery richness without overpowering the fruit, making these crêpes especially good for brunch, dessert, or a special breakfast.
Brie Crêpes with Goat Cheese & Salted Caramel Peaches
Course: BreakfastCuisine: FrenchDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
30
minutesCalories
520
kcalIngredients
For the Crêpes
1 cup all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
2 large eggs
1¼ cups whole milk
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Additional butter for cooking
For the Brie & Goat Cheese Filling
6 ounces Brie cheese, rind removed and thinly sliced
4 ounces soft goat cheese
2 tablespoons heavy cream
1 tablespoon honey
½ teaspoon pure vanilla extract
Pinch of sea salt
For the Caramelized Peaches
4 ripe peaches, sliced into wedges
2 tablespoons unsalted butter
3 tablespoons brown sugar
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Pinch of sea salt
For the Salted Caramel Sauce
½ cup granulated sugar
3 tablespoons unsalted butter, cut into pieces
¼ cup heavy cream, slightly warmed
½ teaspoon flaky sea salt
For Garnishing
Fresh peach slices
Chopped toasted pecans or walnuts
Fresh mint
Powdered sugar
Flaky sea salt
Directions
- Prepare the crêpe batter. In a large mixing bowl, whisk together the flour, sugar, and salt. In another bowl, whisk the eggs, milk, melted butter, and vanilla. Gradually add the wet ingredients to the dry ingredients and whisk until you have a thin, smooth batter. For especially tender crêpes, allow the batter to rest for about 10 minutes.
- Make the cheese filling. Combine the goat cheese, heavy cream, honey, vanilla, and a small pinch of salt. Mix until creamy. Keep the Brie slices separate so they can melt directly inside the warm crêpes.
- Caramelize the peaches. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the peach wedges, brown sugar, cinnamon, vanilla, and a small pinch of salt. Cook for about 5–7 minutes, gently turning the peaches until they’re tender and lightly caramelized. Remove from the heat and keep warm.
- Make the salted caramel. Add the sugar to a clean saucepan over medium heat. Allow it to melt, gently swirling the pan as needed, until it develops a deep amber color. Carefully whisk in the butter. Slowly add the warm heavy cream while whisking—the mixture will bubble vigorously. Remove from the heat and stir in the flaky sea salt. Allow it to cool slightly until thick and pourable.
- Cook the crêpes. Heat an 8- to 10-inch nonstick skillet over medium heat and lightly coat it with butter. Pour approximately ¼ cup batter into the center, immediately swirling the pan so the batter forms a thin, even layer. Cook for about 1–2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip and cook the opposite side for another 30–60 seconds. Repeat with the remaining batter.
- Fill the crêpes. While each crêpe is still warm, spread a thin layer of the goat cheese mixture over one half and add a few slices of Brie. Spoon several warm caramelized peaches over the cheese. Fold the crêpe in half and then fold it again into a triangle, or gently roll it.
- Finish and serve. Arrange two filled crêpes on each plate. Spoon additional caramelized peaches over the top and drizzle generously with warm salted caramel. Finish with toasted nuts, fresh mint, a light dusting of powdered sugar, and just a few flakes of sea salt.
Notes
- Keep the salted caramel slightly warm when serving so it flows easily over the crêpes. For the best contrast, serve the crêpes immediately—the Brie will be warm and melty while the goat cheese keeps a little of its tangy character.
- Calories: The estimate of approximately 520 calories per serving assumes two filled crêpes with cheese, peaches, and a moderate amount of salted caramel. The actual amount will vary depending on how generously they’re filled and topped.
There’s something special about a recipe that feels just a little indulgent and still invites you to slow down and enjoy every bite. Serve these crêpes straight from the pan, pour yourself a fresh cup of coffee, and don’t worry if a little caramel ends up on the plate—or your fingers. Some dishes are simply meant to be enjoyed without rushing, and this is definitely one of them.
