Peach Melba Crepes

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Serves 4 | Prep Time | Cook Time

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Ingredients You'll Need

1 recipe Quick Crepe Batter, prepared according to directions below
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon almond extract
1/2 cup SMUCKER'S Seedless Raspberry Jam
1 (15 ounce) can sliced peaches in heavy syrup, drained
Quick Crepe Batter
2 eggs
1 cup water
2 tablespoons CRISCO Vegetable Oil
1 cup HUNGRY JACK Buttermilk Pancake Mix-Complete
CRISCO Original No-Stick Spray


Quick Crepe Batter: Place the eggs, water and oil into blender container, cover and process by pulsing several times. Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth. Spray a 10” non-stick skillet with the CRISCO no-stick spray. Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan. Quickly rotate the pan tilting to coat the surface. Cook until the crepe’s center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side. Turn out the crepe onto a plate; cover to keep warm if desired. Repeat with remaining batter. Makes 8 –8-inch crepes

Combine cream cheese, powdered sugar and almond extract in a small bowl mixing with a hand mixer until smooth. Divide the cream cheese mixture evenly between the 8 crepes; spread the cheese over the crepe. Fold the crepe in half, then in half once again, forming a triangle. Place two crepes per serving on a dessert plate. Place the raspberry jam in a small microwave-safe pitcher; cook on HIGH (100 percent power) 45 to 60 seconds and stir until the jam is melted and smooth. Just before serving, top the crepes with the drained peach slices; drizzle with raspberry jam.

Serving size:

Makes 4 servings

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