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Easy to make Crepes topped with peaches and filled with cream cheese

Simple Crepe Recipe with Peaches and Cream

  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 7 servings 1x
  • Category: Breakfast
  • Cuisine: French


Crepes are a piece of cake with this Simple Crepe Recipe with Peaches and Cream! Homemade crepes are filled with a cream cheese mixture and topped with fresh sautéed peaches for a delicious dessert or decadent breakfast.



For the Crepes:

  • 1 cup milk
  • 1 cup water
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted and slightly cooled

For the Filling:

  • 1 cup heavy whipping cream
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For the Peaches:

  • 1/4 cup butter
  • 1 cup brown sugar
  • 6 cups peeled, sliced peaches
  • 1/2 teaspoon almond extract


  1. In a blender, combine the milk, water, eggs and vanilla extract. Pulse to combine. Add in the flour, sugar and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes.
  2. While the batter is sitting, make the filling. In a large bowl, beat the cream until stiff peaks have formed. Set aside. In another bowl, beat the cream cheese until it is smooth, then slowly add in the powdered sugar until combined. Beat in the extracts. Add about 1/4 of the whipped cream to the mixture and stir with a rubber spatula. Add the remaining cream and fold it in gently. Refrigerate the mixture until needed.
  3. To make the crepes, very lightly butter a large skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about 1/4 cup of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning – sometimes I need to again halfway through, but not usually.)
  4. To make the peaches, melt the butter in a large skillet. Add the sugar and stir to combine, then add in the peaches. Cook until the peaches start to get soft and give up some of their juices and a syrupy sauce is created, a few minutes. Turn the heat off and stir in the almond extract.
  5. To serve, spread some of the cream over a crepe, then fold in half twice. Top with the peaches. I like this best when the peaches are warm, but it’s also good when the peaches are cold.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 2 crepes
  • Calories: 820
  • Sugar: 63 g
  • Sodium: 452 mg
  • Fat: 41 g
  • Saturated Fat: 24 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 104 g
  • Fiber: 4 g
  • Protein: 13 g
  • Cholesterol: 227 mg

Keywords: blender crepe recipe, cream cheese crepe filling