Peach crepes

Total Time
25 min
15 min
10 min
The batter and filling for the crepes comes together in seconds thanks to the convenience of the blender or food processor. Crepes cook very quickly and can be a bit difficult to spread in the pan fast enough, but keep at it: the first one is usually the worst, and you'll get better every time. Feel free to make some extra batter if you want some backup crepes on hand. The simple yet delicious filling features canned peaches, cottage cheese, and powdered sugar. Very ripe fresh peaches may be substituted for the canned ones in this recipe.


Fat free skim milk

¼ cup(s)

Fat free skim milk

2 Tbsp

All-purpose flour

¼ cup(s)

Regular liquid egg substitute

2 Tbsp


1 tsp

Table salt


Canned peaches water packed

15 oz, drained

1% low fat cottage cheese

1 cup(s)

Powdered sugar (confectioner's)

5 tsp, divided

Apricot preserves

1 Tbsp


  1. In a blender or food processor, combine both milks, flour, egg substitute, granulated sugar and salt; whirl until smooth. Pour into a small bowl; let stand about 30 minutes.
  2. Lightly spray an 8-inch nonstick skillet with cooking spray; heat. Pour batter, a scant 2 tablespoons at a time, into skillet, tilting to cover bottom of pan. Cook until underside is set, about 30 seconds. Flip and cook other side until lightly browned, about 15 seconds. Slide crêpe onto wax paper. Repeat with remaining batter, making 4 crêpes, stacking crêpes between sheets of wax paper.
  3. In a food processor, combine peaches, cottage cheese and 4 teaspoons of powdered sugar; puree. Transfer crêpes to plates. Brush each crêpe with 1 teaspoon jam. Spread peach mixture to within 1 inch of edge of each crêpe; roll into cylinders. Dust each with 1/4 teaspoon powdered sugar.