brown butter peach blintzes with vanilla crème fraîche

brown butter peach blintzes with vanilla crème fraîche

We have to apologize. We’re not sure how this happened, but… this is the first time we’ve ever posted about blintzes on our blog. We’re so sorry. We did include a recipe for Spiced Apple Blintzes in our cookbook, but we know that’s not enough. So to make up for this blintz blunder, today we are going all out. Please give a warm welcome to a breakfast that’s about to change everything: Brown Butter Peach Blintzes with Vanilla Crème Fraîche.

brown butter + peaches + crêpes = heaven
crêpes are made from just flour, milk, eggs, butter, and salt
an ice bath makes peeling the peaches easy

Welcome to peach paradise. May we offer you a refreshing Peach and Love cocktail to help quench your thirst? Or perhaps a Venetian Peach would look dashing in your hand while you plan this weekend’s epic family brunch. Whichever you decide, this drink is on us. If you haven’t tried blintzes before, you’re in for a treat. Similar to a crêpe, blintzes are a classic Jewish delicacy, where thin golden pancakes are rolled and filled with either creamy farmers cheese or fresh fruit. Today we are filling ours with sweet summer peaches to make all your breakfast dreams come true.

the skin slides right off!
sweet, juicy peaches!
cook the crêpes until golden
thin crêpes ready to be filled

If you like peaches and you like pancakes, then you’re going to fall deeply in love with our brown butter peach blintzes. In this comforting breakfast, seasonal peaches are sautéed until soft and tender, and spiced with brown sugar, cinnamon, nutmeg, and vanilla. Snuggled in a crêpe blanket, these cuddly blintzes are topped with a dollop of vanilla crème fraîche and lightly dusted with powdered sugar. If you’re not a morning person, you will be now.

start a pot of coffee, breakfast is almost ready
blintz bonanza
insert drool emoji here

Brown Butter Peach Blintzes with Vanilla Crème Fraîche
Makes about 15 blintzes

For the crème fraîche:
1 cup (237 ml) whipping cream
3 tablespoons cultured buttermilk or kefir
2 teaspoons vanilla extract

For the brown butter peach filling:
6 tablespoons (85 g) unsalted butter
2 pounds (907 g) whole peaches (about 4 to 5 peaches)
1/3 cup (71 g) brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (177 ml) water
4 teaspoons cornstarch
1 teaspoon vanilla extract

For the crêpes:
1 3/4 cups plus 2 tablespoons (444 ml) milk of your choice, at room temperature
6 large eggs, at room temperature
1 1/2 cups (180 g) all-purpose flour
heaping 1/4 teaspoon salt
4 1/2 tablespoons (64 g) unsalted butter, melted

To make the crème fraîche:
In a glass jar, stir together the cream and buttermilk. Cover the jar with a clean towel and let sit at room temperature for 12 to 24 hours, until thickened. Then add the vanilla, stir well, seal the jar with a lid, and refrigerate until chilled, at least 3 hours or up to a week.

To make the peach filling:
First, brown the butter: Place the butter in a small saucepan, and set over medium-low heat. Stirring constantly, cook until the butter melts and becomes foamy. Continue stirring until the foam subsides and the solids at the bottom of the pan begin to turn brown. Once they have turned a nutty dark brown color—but not black—immediately pour the butter into a small heatproof bowl to stop the cooking process. Set aside.

Bring a large pot of unsalted water to a boil over high heat. While the pot is warming up, fill a large bowl with cold water and ice cubes. Once the pot is boiling, place one of the peaches into the boiling water. Cook for 30 seconds, then remove the peach using a slotted spoon and immediately transfer it to the ice bath to stop the cooking process. Repeat with the remaining peaches one at a time until all the fruit is in the ice bath. Remove and discard the skins from the peaches—they should slip off easily—then cut each fruit in half, remove the seed, and dice into 1/2-inch chunks.

In a medium saucepan, combine the chopped peaches, brown sugar, cinnamon, salt, and nutmeg. Pour in the melted brown butter, scraping all the browned bits from the bowl into the pan. Set over medium heat and bring to a simmer, stirring occasionally. Cook for 8 minutes, until the fruit is softened. While the fruit is simmering, combine the water and cornstarch in a small bowl or measuring cup and stir to dissolve. Once the fruit is finished cooking, add the cornstarch mixture, return to a simmer, and cook for 2 minutes, until thickened. Remove from heat, stir in the vanilla, and let cool. The filling can be used immediately, or transferred to a covered bowl in the fridge for up to 2 days.

To make the crêpes:
In a mixing bowl, whisk together the milk, eggs, flour, and salt until evenly blended. While whisking, slowly add the melted butter and continue whisking until smooth. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. Just before use, whisk the batter again in case any separation has occurred.

When ready to cook, heat a nonstick (or very well-seasoned cast iron) skillet over medium-low heat. Test if the temperature is correct by flicking a few drops of cold water from your fingers onto the skillet. If the droplets don’t move, it is too cool. If the droplets immediately evaporate, it is too hot. If they dance and sizzle, you’re ready to start making crêpes. Pour about 1/4 cup (60 ml) of batter in the skillet, using the back of the measuring cup or ladle to spread the batter into a 6- to 8-inch circle. Cook until the bottom begins to turn deep golden brown in several spots; you can tell it is getting close when bubbles on top of the crêpe start to pop and stay open. Check for doneness by carefully lifting a corner of the crêpe. Once it’s done, flip onto the second side and cook until lightly browned, another 30 seconds. Stack finished crêpes on a plate and cover to keep warm.

To assemble the blintzes:
Lay a crêpe flat on a plate or cutting board. Scoop about 1/4 cup (60 ml) of peach filling onto the lower third of the crêpe. Begin rolling the bottom edge of the crêpe over the filling, then fold the sides in and continue rolling up, creating a sealed blintz. Repeat until you run out of crêpes or filling. Heat the skillet over medium-low heat, and lay as many of the blintzes as will fit comfortably seam-side-down in the pan, with at least an inch between them. Cook until lightly browned on the bottom, 2 to 3 minutes, then flip and repeat on the other side. Serve warm, topped with vanilla crème fraîche and a sprinkle of powdered sugar, if desired, and enjoy!

— The crêpe batter can also be made using an electric mixer or blender, if desired.


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