Breton crêpes with roasted peaches, blueberries and maple cream

Author: Les Cultures de chez nous
Portions 10 à 12 crêpes
Freezing No


  • 10 to 12 commercial Breton crêpes
  • For garnishing :
  • 250 ml (1 cup) of 35% whipping cream
  • 30 ml (2 tablespoons) of maple syrup (like Brien)
  • 4 peaches
  • 125 ml (½ cup) of blueberries
  • 60 ml (¼ cup) of roasted flaked almonds
  • 80 ml (1/3 cup) of maple syrup
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  • With an electric mixer, whip the cream at high speed until obtaining firm tips. Add maple sugar and whip for 2 to 3 seconds. Set at fresh.
  • Slice peaches into quarters.
  • When about to cook, preheat barbecue at medium high heat. Coat crêpes with aluminium paper.
  • Over an hot and oiled barbecue grill, roast peaches for 1 to 2 minutes over each sides.
  • Set wrapped crêpes over the grill and heat for 3 to 4 minutes.
  • Garnish crêpes with peaches and blueberries. Coat with whipped cream and sprinkle almonds. Spray a bit of maple syrup.

Chef's notes