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Peach Crepes

 Peach Crepes
This recipe was passed on to me by my mother-in-law. The special ingredient giving it a distinctive, delicious flavor is the almond extract.
8 ServingsPrep: 25 min. + chilling Cook: 20 min.


  • 1 cup milk
  • 4 eggs
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
  • 2 tablespoons butter
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • Whipped cream and ground nutmeg, optional


  • In a blender, combine the milk, eggs, flour, sugar, butter and
  • vanilla. Cover and process until smooth. Cover and refrigerate for 1
  • hour.
  • Meanwhile, in a large saucepan, combine sugar and cornstarch.
  • Gradually whisk in water until smooth. Stir in 2 cups peaches and
  • butter. Cook and stir over medium-high heat until thickened and
  • bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the
  • heat. Stir in almond extract and remaining peaches. Cover and

2 of 2

Peach Crepes (continued)

Directions (continued)

  • refrigerate.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
  • about 2 tablespoons batter into the center of skillet. Lift and tilt
  • pan to coat bottom evenly. Cook until top appears dry; turn and cook
  • 15-20 seconds longer. Remove to a wire rack. Repeat with remaining
  • batter, greasing skillet as needed. When cool, stack crepes with
  • waxed paper or paper towels in between.
  • Spoon filling over crepes; roll up. Top with whipped cream and nutmeg
  • if desired. Yield: 8 servings.
Nutritional Facts: 2 filled crepes (calculated without whipped cream) equals 294 calories, 10 g fat (5 g saturated fat), 124 mg cholesterol, 88 mg sodium, 47 g carbohydrate, 2 g fiber, 7 g protein.