3 Tbsp unsalted buttermelted then cooled to room temperature
1 Tbsp vanilla extract
1/8 tsp salt
5 medium peachessliced
2tsp lemon juice
8ouncesMascarpone cheeseat room temperature
¾cupheavy creamat room temperature
Add almond milk, flour, eggs, butter, vanilla, and salt into a blender (I used my Nutri Bullet). Blend until smooth, about 8-10 seconds. Pour into a medium bowl, cover with plastic wrap and refrigerate for an hour.
In the meantime, slice your peaches and transfer to medium bowl. (removing peel is optional). Add lemon juice and honey and toss gently with hands to coat the peach slices. Set aside until ready to plate the crepes. (you can also warm peach filling mixture in a small sauce pan, stirring for 2-3 minutes and then set aside)
To prepare whipped topping, place mascarpone into bowl of stand mixer. Whip on medium for about 1 minute until smooth. Slowly pour in heavy cream, honey and vanilla, mixing until light and fluffy. Transfer to air tight container and place in the fridge.
Place an 8-inch skillet over medium heat. Coat pan with a thin layer of oil or melted butter. Pour ¼ cup of batter into the pan and immediately begin to swirl pan to coat the bottom with an even layer of batter. Allow crepe to cook about 30 - 40 seconds until top edges of crepe are begin to fold in and golden. Flip crepe to the opposite side and cook an additional 10-20 seconds. Repeat with remainder of batter, possibly adding another coat of butter to pan after 4-5 crepes to prevent sticking.
Place baked crepes in a warming dish or a covered plate to retain heat.
Assemble crepes by adding filling, folding or wrapping the sides into desired shape. Top with mascarpone cream and dust with powdered sugar.