Peaches and Cream Cheese Crepes

Peaches and Cream Cheese Crepes
  • Yield: 8 servings
  • Ease of cooking: Moderate
    Method of cooking: Gentle pan heat
  • Prep time: 10 minutes
    Cooking time: 20 minutes

Tagged Under

Desserts Fruits American


  • 2-3 peaches (or nectarines)
  • 250 grams cream cheese
  • 250 grams whipping cream
  • ½ cup sugar
  • 1 lemon
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 2 eggs
  • 1 cup whole milk
  • ¼ cup sugar


  1. Slice peaches and place into large bowl.
  2. Add sugar (minus 1 tbsp), 2 tsp lemon juice, and cinnamon. Stir to combine, and chill in the fridge. Chill 4 hours for best results.
  3. Combine flour, reserved 1 tbsp sugar, eggs and milk in a bowl.
  4. Whisk until smooth. This is for the crepe batter. Set aside
  5. In another bowl, whip the whipping cream until stiff peaks form.
  6. Combine with ¼ cup sugar and softened cream cheese to form crepe filling
  7. Heat a non stick crepe pan on medium/low heat and begin making crepes. Tip: only add enough batter to just cover the surface of the pan.
  8. To assemble, lay a crepe flat on the plate, and spread cream cheese filling thickly all over. Fold into quarters.
  9. Top with macerated peaches and natural syrup from the peaches.