Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
Beat cream cheese, powdered sugar, and almond extract until smooth.
For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.