Peach Melba Crepes Cake

Recipe by Nana Lee
READY IN: 25mins
YIELD: 8 8


  • Filling
  • 1
    (8 ounce) package cream cheese, softened
  • 1
    teaspoon almond extract
  • 12
    cup seedless raspberry jam
  • 1
    (15 1/4 ounce) can peach slices in heavy syrup, drained
  • 1
    (7 ounce) can whipped cream
  • Quick Crepe Batter
  • 1
    cup milk
  • 2
    tablespoons vegetable oil
  • 1
    cup buttermilk pancake mix (just add water type)
  • nonstick cooking spray


  • Quick Crepe Batter:
  • Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
  • Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
  • Spray a 10” non-stick skillet with the non-stick spray.
  • 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.
  • Quickly rotate the pan tilting to coat the surface.
  • Cook until the crepe’s center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
  • Turn out the crepe onto a plate; cover to keep warm if desired.
  • Repeat with remaining batter.
  • Filling:
  • Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
  • Assembly:
  • Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
  • Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
  • Bring to room temperature just before serving.
  • 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.
  • Drizzle with raspberry jam.
  • Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.