It's all peaches and cream, baby...

Time to fill the crepes!

I bought some gorgeous huge peaches up at Ciolino's Market the other day, and I figured they'd be perfect filling for crepes.

Stick a mixing bowl and your beaters into the freezer before you get started.

You'll need:

Peaches (enough for everyone at your table, figure one per person)
1 cup heavy cream
1 tbs cornstarch
2 tbs powdered sugar
2 tsp vanilla

Start by peeling a couple peaches. Since the Monsters eat like vacuums, we're going with four. They're much easier to peel if you pop them into some boiling water until they float, then plunge them into ice water immediately after. The skins will slide right off.

Got 'em peeled? Awesome. Slice half of them. The other half, cut up and toss into the food processor with 1/4 cup of the cream and the cornstarch. Puree until smooth, then pour into a heavy bottomed saucepan. Bring to a simmer, stirring frequently until moderately thickened. Turn off the heat, add the sliced peaches.

Now get your bowl and beaters out of the freezer.

Pour the remaining 3/4 cup cream into the bowl and beat until soft peaks form. Gradually add the powdered sugar, then the vanilla. Continue beating until stiff peaks form.

Fill your crepes with the peaches, top with the cream. Happy breakfasting!