Hazelnut Crepes with Rum Peaches | #BrunchWeek

Welcome to the second annual Brunch Week, hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  We have 32 bloggers bringing you their best brunch game from May 5th-11th. From cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway as well (see below).  Please visit them all for more information.

Welcome to #BrunchWeek 2014! I’m so excited to be teaming up with over 30 other bloggers to bring you a full week of delicious brunch recipes, ranging from cocktails to frittatas to French toast to quick breads.  Plus,  the wonderful sponsors of Brunch Week are giving away some seriously awesome goodies (information below).

Hazelnut Crepes with Rum Peaches | Savvy EatsTo kick off the week, I’m sharing these hazelnut crepes with rum peaches, because a little boozy fruit makes every brunch better. Bob’s Red Mill was generous enough to send us all some hazelnut flour, so I mixed it into my regular crepes batter for a little nuttiness. The rum peaches are actually based off of the pirate peaches I made from Local Kitchen last summer. We canned two batches, and they were the first preserve we ran out of this winter. And by that I mean, we ran out months ago. They are just so tasty in ice cream or yogurt, or spooned over cake, or eaten just on their own. Clearly, I need to make at least 3 batches this summer!

But, we have a ton of canned peach slices in the pantry, so I made them over to replicate the pirate peaches…just to hold us over to peach season!

Hazelnut Crepes with Rum Peaches

Hazelnut Crepes with Rum Peaches

Prep Time: 1 hour

Cook Time: 40 minutes

Yield: Serves 4

Hazelnut Crepes with Rum Peaches

These hazelnut crepes and rum peaches are the perfect entree for a weekend brunch. For the kiddos in the group, serve the crepes with sliced strawberries or bananas, instead of rum peaches.

Peaches adapted from Local Kitchen .


    For the crepes:
  • 1/4 cup hazelnut flour/meal (I used Bob's Red Mill)
  • 3/4 cup all-purpose flour
  • 2 whole eggs
  • 1 1/4 cup milk
  • 2 eggs
  • 3 tablespoons sugar
  • For the rum peaches:
  • 2 pints (32 ounces) canned peach slices (preferably in a light syrup)
  • 1/4 cup spiced rum
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • For serving:
  • Powdered sugar, Nutella or other sliced fruit


    For the crepes:
  1. Pulse all the ingredients together in a blender or food processor. Pour into a bowl, cover and refrigerate for at least 30 minutes. This resting time is important - it gives the gluten proteins time to relax and gets rid of any air bubbles in the batter, so your crepes turn out nice and thin.
  2. Preheat a small nonstick or seasoned cast iron skillet. Pour 1/4 cup of crepes batter into the center,and quickly swirl the pan to spread the batter into a thin circle. Cook for about 30 seconds, or until the bottom begins to brown. Carefully slide a spatula underneath the crepe and flip, cooking for another 10 seconds or so. Transfer to a plate or cookie sheet, and repeat with the remaining batter.
  3. For the rum peaches:
  4. Meanwhile, drain the peaches and discard the syrup.
  5. Stir the peach slices with the rum, brown sugar, cinnamon and nutmeg in a medium saucepan. (Note: If you used peaches that had been canned in a heavy syrup, you may need less brown sugar - start with a tablespoon or two, and adjust to taste.)
  6. Bring to a simmer, and cook, stirring occasionally, until most of the liquid is gone. This should take 15-20 minutes.
  7. Serve:
  8. Serve the crepes and peaches with powdered sugar, Nutella or other sliced fruit. Fill a crepe with a thin line of peaches or other filling options, and fold over. Enjoy!

Check out all the other great brunch recipes today!



Main Dishes:

Breads and Sides:

Fruits and Vegetables:



The Giveaway

Okay, are you ready for all the giveaway information? Buckle in, because we have a whole lot of prizes!

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Prize #1:

Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card.

Brunch Week Prize.jpg

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.


Prize #2:

OXO is giving one lucky winner a prize pack containing the following OXO tools to host a successful brunch, Egg Beater, Flip & Fold Omelet Turner, 3-in-1 Egg Separator, Batter Dispenser, Mini Silicone Flexible Pancake Turner, Batter Bowl, Medium Silicone Spatula, 4 piece Mini Measuring Beaker Set, Muddler, Angled Measuring Jigger.


oxo collage.jpg

About OXO: OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.


Prize #3:

California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor.



About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.



Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender. Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup. Some fresh carrots will be included to practice with.


About Grimmway Farms: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.


Prize #5:

Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.


About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.


Prize #6:

Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer. They will also be sending some freshly sliced, peaches and nectarines to practice with.


About Woot Froot: The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!


Prize #7:

Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes.


About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.


Prize #8:

Whole Foods Orlando is giving two lucky winners gifts baskets. The first Morning Mimosa Basket contains: Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl. The second Breakfast-in-Bed Basket contains: 365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk.




Prize #9:

Bonne Maman is giving five lucky winners a jams and jellies prize pack.


About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.


Wait! There is still more to giveaway! Join us Thursday, May 8th from 7pm to 8pm EST for our Twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions.

Terms & Conditions:

Mandatory Entry: Leave a comment with What is your favorite Brunch dish? Many more ways to enter in the Rafflecopter widget, below.

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

a Rafflecopter giveaway


Psst: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #BrunchWeek. All opinions stated are my own.


  1. says

    Julie, what’s not to love about this gorgeous brunch dish? The hazelnut crepes look amazing as do the marvelous rum peaches!!!

  2. Monica Kirkham says

    I would say that my favorite brunch dish is Eggs Benedict. In fact, I haven’t had any for a very long time and it sounds delicious!!

  3. says

    I am obsessed with my hazelnut flour/meal from Bob’s Red Mill. . love that you made crepes! I made a hazelnut flour/meal and orange cake . . (not for Brunch week) but to die for! love this!

  4. Nora says

    My favorite brunch recipe is over night peach french toast! My mother found it in a Bed and Breakfast recipe book which I can’t remember the name of. I have changed it up over the years to fit my tastes. But everyone loves it. If you would like the recipe contact me and I’ll share it with you.

    Nora 🙂