“Found this on site for uses for pancake and waffle mixes. Peach Melba is such a delicious combo, coupled with crepes it is irresistible!”
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Ingredients Nutrition

  • Filling
  • 226.79 g package cream cheese, softened
  • 236.59 ml powdered sugar
  • 4.92 ml almond extract
  • 118.29 ml seedless raspberry jam
  • 432.33 g can peach slices in heavy syrup, drained
  • 198.44 g can whipped cream
  • Quick Crepe Batter
  • 2 eggs
  • 236.59 ml milk
  • 29.58 ml vegetable oil
  • 236.59 ml buttermilk pancake mix (just add water type)
  • nonstick cooking spray


  1. Quick Crepe Batter:
  2. Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
  3. Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
  4. Spray a 10” non-stick skillet with the non-stick spray.
  5. 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, about 1/4 cup.
  6. Quickly rotate the pan tilting to coat the surface.
  7. Cook until the crepe’s center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
  8. Turn out the crepe onto a plate; cover to keep warm if desired.
  9. Repeat with remaining batter.
  10. Filling:
  11. Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
  12. Assembly:
  13. Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
  14. Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
  15. Bring to room temperature just before serving.
  16. Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
  17. Drizzle with raspberry jam.
  18. Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.

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