Let me just warn you, this is a long post. BUT, I have no apologies to offer, because aside from the recipe for these mouth-watering Peach Crepes with Goat Cheese Cream Filling, we have so many other great things to discuss today! So, my suggestion? Pour yourself a cup of coffee and settle in. If you live in the Franklin/Nashville area, then I think you’ll take a special interest in this post, if you don’t…well hopefully you’ll finish reading this and feel two things: one, inspired to visit this beautiful area; and two, inspired to find and support the local businesses in your area!
Today I’m teaming up with Kasasa and their #GetMore campaign, focusing on #GetMore Local. If you’re unfamiliar with Kasasa, they partner with community banks and credit unions around the U.S. to offer a consumer checking that’s centered around great rewards – high interest, cash back, etc. They only partner with local institutions because they believe they offer superior customer service, and have deep roots in their communities. Since Kasasa has several partner institutions in the greater Nashville area, they are doing a #GetMore campaign, highlighting and featuring so many of Nashville’s amazing local businesses – from local restaurants to farms, and everything in between.
Two of my local favorites in the area, Herban Market and The Peach Truck, have joined in to bring these colorful, healthy, and oh-so-yummy Peach Crepes to YOU. In fact, Kasasa took a closer look at “A day in the life of The Peach Truck” with their #GetMore Peaches feature. Such a fun post, you can check it out here! But my favorite thing about these Peach Crepes with Goat Cheese Cream Filing is that over 75% of the ingredients are from local farms right here in the greater Nashville area. There is something so special and wholesome about knowing where your food comes from, not to mention you get a freshness that can’t be bought in the large box stores. And if that’s not enough, there is the immense satisfaction of knowing that your support helps keep local farming a reality and not a thing of the past. These are farms that are owned and operated by families who are committed to upholding their values, delivering quality products and doing so with integrity.
I first visited Herban Market several months ago, shortly after they opened. You may remember I mentioned purchasing wheat berries on that first little trip, which in turned inspired this Green Cauliflower and Wheat Berry Salad. I’m so glad the opportunity arose to share a little more with you about this great local market. As I mentioned before their shelves are stocked in organic wholesome foods, supplements, and health and beauty products. And of course they have a great section of bulk bins in the back {organic nuts, grains, and other specialities} that can be purchased by the pound. What I didn’t have a chance to hone in on, is their partnership with so many surrounding farms and local companies. From free-range eggs, to goat’s milk soap, to local apparel and gifts, and everything in between, Herban Market has worked to find these local suppliers and built a relationship with them to make their products readily available to Franklin residents.
I realize I’m gushing at this point, but truly, this place energizes me. It’s like visiting your local farmers market, only in a brick and mortar building, that is accessible year round! And perhaps one of the most incredible features of this market {at least for those of you who appreciate good oils and vinegar} is that 1/3 of their retail space is designated to offering a huge array of olive oils and white and dark vinegar. You can sample them there in the store, and purchase them in a small, medium, or large bottle, ranging from $12-$28.
If I haven’t given you enough reasons to check out this great spot, you’ll see below that they have a great little sitting area, both inside and out for breakfast and lunch. They have soups, sandwiches, smoothies, juices, and a variety of brewed coffees available to order, as well as fresh Kombucha. Places like Herban Market are what continuously cause Josh and I to look at each other and say, “I love where we live”. Big-city convenience, small-town feel. If you don’t live in this area, but Tennessee is on your list of places to visit, make sure you stop in Franklin and check out not only this great little market, but so many of the other local spots.
Okay, I know, I know…long post, I get. I’m winding down, I promise!
Peach Crepes with Goat Cheese Cream Filling {insert delighted sigh}
Truthfully, I was a little nervous making these. I researched all sorts of crepe recipes, trying to figure out the ratio was needed from eggs, to flour, to milk, and feeling a bit overwhelmed. I knew I wanted the crepe itself to be simple, and made using ingredients you likely already had in your pantry or fridge. But after so much researching and finally deciding what I wanted to incorporate into my crepes, I was prepared to have to make this recipe multiple times, tweaking it here and there to achieve the desired outcome.
And while I’m certainly no crepe-expert {because those people are out there, right?}, somehow the stars aligned and this recipe was pretty much exactly what I was hoping for, my very first attempt. Sweet, but not too sweet. Chewy, yet soft and springy. Filling, yet not overwhelming. I can’t help but feel like this simple crepe recipe could just as easily be used for a more savory approach.
But the peaches and goat cheese? That’s where the flavor comes in, and in such a delightful way. If you aren’t a fan of goat cheese, feel free to substitute with cream cheese. But for the peaches, find some FRESH.GEORGIA.PEACHES. These were some of the most flavorful peaches I’ve ever eaten. Truly.
I know it seems like there are multiple steps to this recipe, but I promise it all came together quickly. Once you add the ingredients for the peach filling to the stove top, it can easily simmer, with an occasional stir, while you make the other things. And the goat cheese whipped cream filling comes together in merely a matter of minutes, leaving only the crepes. For whatever unknown reason, I was prepared to struggle with the crepes, but one by one, they came out beautifully.
If I were to do anything different to this recipe, it would be the way I assembled and plated them. Rather than folding in half and then quarters, like shown in the pictures, I’d just roll them up with the filling down the center. I think it more evenly distributes the peaches and cream filling, providing the perfect balance to the less sweet crepe.
But other than that…drizzle with a little Maple syrup, pour yourself a big glass of milk, and dig in!
Peach Crepes with Goat Cheese Cream Filling
Ingredients
- CREPES:
- 3/4 cup spelt flour {substitute: whole wheat}
- 2 tbsp arrowroot powder {substitute: cornstarch}
- 1 tsp vanilla extract
- 1 tbsp honey
- 3 eggs
- 1 cup almond milk {or milk of choice}
- PEACH SAUCE/TOPPING:
- 1 1/2 cups fresh peeled and cubed peaches
- 1/4 tsp ground cinnamon
- 2 tbsp honey
- 1 tbsp maple syrup
- 1/2 cup water
- 2 tsp arrowroot powder {substitute: cornstarch}
- splash of Peach White Balsamic Vinegar {optional}
- GOAT CHEESE WHIPPED CREAM:
- 1 cup whole cream cold
- 1.5 oz goat cheese {substitute: cream cheese}
- 1 tbsp honey {more if you prefer sweeter}
- 1/4 tsp vanilla extract
- TOPPINGS/FILLINGS:
- 1 cup fresh peeled and cubed peaches
- Maple Syrup {optional but strongly recommended!}
- Peach White Balsamic Vinegar {optional}
Instructions
- For the Peach sauce: add cubed peaches, ground cinnamon, honey, and maple syrup to small sauce pan.
- In a separate bowl, mix arrowroot powder and water, whisk to mix, then add to sauce pan with peach mixture.
- Cook peaches over medium heat, just until they start to bubble, then reduce to low and simmer for 7-10 minutes, stirring frequently. The peaches should begin to cook down a bit and the mixture should thicken.
- For the Goat Cheese Whipped Cream: add cream to mixer with whisk attachment, and blend on high for 1-2 minutes or until stiff peaks form. Stop and scrape down the sides as needed.
- Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired.
- Once cream is made, store in refrigerator until crepes are ready.
- For the Crepes: Add spelt flour and arrowroot powder to large bowl, sift to mix.
- Add vanilla, honey, eggs, and milk, then whisk 1-2 minutes or until batter is blended well with little to clumps. The batter should be very thin, not thick like pancake batter. Add more milk if needed.
- Heat empty pan over medium heat for 2-4 minutes to allow it to get hot. Spray pan with nonstick cooking spray, then remove pan and add approx 1/3 cup crepe batter to the center of the pan and quickly swirl it around so that the batter spreads out to form an 8-9” crepe. Cook approximately 1-2 minutes or until the crepe is golden underneath.
- Once the crepe is stiff and can easily pull away from the pan, flip it and cook another 45-60 seconds.
- Remove and repeat. I was able to get 6 crepes.
- To assemble the crepes, add a thin layer of the Goat Cheese Whipped Cream down the center of the crepe, then spoon a layer of fresh cubed peaches on top of cream and roll up the crepes.
- Top with the cooked peach sauce and additional goat cheese whipped cream. We enjoyed ours with a light drizzle of White Peach Balsamic Vinegar and Organic Maple Syrup.
- Enjoy!
This post is sponsored by Kasasa, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!
