My obsession with pink peaches continues as we get towards the end of peach season. It’s crazy to think that summer is almost over – 2025 really has flown by. That being said, I wanted to make another dessert that would really embrace the prettiness of these pink peaches. For those who have not seen some of my previous posts on them, pink peaches are made by taking the peels off white peaches, turning those into a simple syrup that is naturally pink in color, then macerating the white peaches in that until they take on a gorgeous pink hue. One of my favorite ways to feature fruit is in French pastries, where a dough or batter can be paired with fruit and cream, just to let the fruit really contrast more rich yet neutral flavors and textures. A mille crepe, being a cake made of crepes and cream, is a nice way to show off the prettiness of the pink peaches. That and the aesthetic of pink peaches and cream is one that is just so appealing to the eye.

Now with mille crepe, the recipe itself is super easy to execute. The issue is honestly the time commitment. Mille crepes usually require at least 10 layers, and each individual crepe requires about 2 minutes of time to cook, and that’s on top of needing to cool them down, and layer them up. I will say, owning two similarly-sized pans(or more) can expedite this process, since you’re at least doubling up on your crepe production. So that’s definitely the biggest workaround to what I would say is the most taxing part of making a mille crepe – more pans equals more crepes you can cook at a time. I layered up my mille crepe with a fortified whipped cream, just to ensure that the crepe wasn’t wobbly, the pink peaches, and also a pink peach gelee – honestly, I would have used more pink peach slices, but I severely underestimated how much yield 3 peaches would have, and I wound up running out of actual peach slices during the layering process. But I still had that gorgeous pink syrup, so I decided to make a gelee with that and agar, and the end result were these pretty, almost rose quartz-like jellies, which made for a cute garnish on top!

For the pink peaches:
3 white peaches
1/2 cup water, plus more for storing the raw white peaches
a pinch of salt, plus more for storing the raw white peaches
1/4 cup granulated sugar
1 tsp lemon juice

Peel the white peaches first, reserving the peels, and then pit the peaches as well. Using a mandolin on the second thinnest setting, slice the peaches into thinner piece. Store the peeled/pitted peaches in lightly salted water – I stored the slices in one container, and the nub ends in another.

For the simple syrup, start by cooking down your peach peels with sugar, water, salt, and lemon juice until the liquid is cooked down by half. Pour out the salted water in your peaches, and then gently simmer the peach slices in the pink syrup for 10 seconds, storing the slices in an airtight container and allow them to cool down.

For the pink peach gelee:
1/4 cup pink peach syrup
1 tsp agar agar
a pinch of salt

Bring everything to a simmer until the agar is dissolved into the syrup. Pour the mixture into silicone 1/2-inch half sphere molds and freeze the gelees until set before removing.

For the batter:
8 tablespoons unsalted butter, melted and browned + more for the pan
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
6 eggs
2 1/4 cups milk
2/3 cups heavy cream
a pinch of salt
2 teaspoons vanilla extract

Literally puree together the ingredients in a blender. Pass through a sieve. Chill down the batter for at least 2 hours. Bring back up to room temperature. Heat up a nonstick pan with a light layer of butter. Pour about 3 to 4 tablespoons (depending on the width of your pan) of batter in, rotating quickly to get the batter into as thin a layer as possible. Once the edges of the crepe begin to crisp, flip over and allow the other side of the crepe to brown evenly as well. Repeat until you have at least 20 crepes. Cool these down completely before attempting to assemble.

For the cream:
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup granulated sugar
2 cups heavy cream, whipped stiff
1 teaspoon vanilla extract

Melt together your butter and cornstarch. Whisk in the milk and sugar, stirring until combined and thickened. Chill down first. Place in a stand mixer and paddle first for 2-3 minutes, then mix in the vanilla and fold in your heavy cream to finish.

For assembly:
Start by smearing 2 tbsp of the cream onto a crepe. Then layer on 6-8 slices of the pink peach. Repeat these steps over and over again, until you are on the last layer. Start with the last crepe, then spread a layer of cream. Then arrange the pink gelee and pipings of the cream on top to finish.