Caramelized Vanilla Bean Crepes with Poached Peaches and Granola

Poached peaches are gently simmered with lemon, black pepper, and cinnamon, then nestled into caramelized vanilla bean crepes. Served with a dollop of Greek yogurt and a crunchy sprinkle of Jamie’s Farm Vanilla Bean Granola, this dish is equal parts cozy, fresh, and indulgent.

Ingredients

For the Poached Peaches:

• 3½ cups frozen sliced peaches (roughly 1 lb)
• 2 cups water
• 1/3 cup honey or sugar
• 1 lemon, sliced
• 1 cinnamon stick
• 1 tsp black peppercorns (crushed slightly)
• 1 tsp vanilla bean powder or 1 vanilla bean, split

For the Crepes:

• 1 cup whole milk
• 2 large eggs
• 3/4 cup stoneground flour (or sub all-purpose)
• 1 tbsp melted butter
• 1 tsp vanilla bean powder
• Pinch of salt

For Pan-Caramelizing:

• 2 tbsp unsalted butter
• 2 tbsp demerara sugar

To Serve:

• Greek yogurt
• Jamie’s Farm Vanilla Bean Granola

Instructions

1. Poach the Peaches
In a saucepan, combine water, honey (or sugar), lemon zest and juice, cinnamon stick, black peppercorns, and vanilla. Bring to a simmer.
Add peach halves and poach gently for 10–15 minutes, until tender but not falling apart. Remove peaches and let them cool. Simmer the liquid further if you'd like a syrup.

2. Make the Crepes
In a blender or mixing bowl, combine milk, eggs, flour, melted butter, vanilla, and salt. Mix until smooth. Let batter rest for at least 15 minutes.
Heat a nonstick pan over medium heat, lightly grease, and pour about 1/4 cup batter in, swirling to coat. Cook for 1–2 minutes per side. Stack and set aside.

3. Caramelize the Crepes
In a skillet, melt butter and sprinkle in demerara sugar. Add the crepes, peaches, and poaching liquid, and caramelize for a few minutes, until golden and crisp at the edges. 

4. Assemble
Place a caramelized crepe with the peaches on a plate. Add a spoonful of Greek yogurt, and a drizzle of poaching syrup. Sprinkle generously with Jamie’s Farm Vanilla Bean Granola.