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.