Ingredients for Peach Melba Crepes Cake
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon almond extract
- Seedless Raspberry Jam
- Peach Slices In Heavy Syrup
- 1 cup whipped cream
- 2 large eggs
- 1 cup milk
- Vegetable Oil
- Buttermilk Pancake Mix
- Nonstick Cooking Spray
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How to Make Peach Melba Crepes Cake
- **Make the Crepe Batter:** In a blender, combine 2 large eggs, 1 cup milk, and 2 tablespoons vegetable oil. Pulse several times.
- Add 1 cup pancake mix and blend until completely smooth. Scrape down the sides as needed.
- **Cook the Crepes:** Lightly spray a 10-inch nonstick skillet with cooking spray. Heat over medium-high heat.
- Pour 1/4 cup of batter into the hot skillet. Tilt the pan to spread the batter evenly.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip carefully when the edges begin to set.
- Stack the cooked crepes on a plate and cover to keep warm.
- **Prepare the Cream Cheese Filling:** In a bowl, beat together 4 ounces softened cream cheese, 2 tablespoons powdered sugar, and 1/2 teaspoon almond extract until smooth and creamy.
- **Assemble the Cake:** Spread 2 tablespoons of the cream cheese mixture onto each crepe.
- Layer the crepes on a serving plate, stacking them on top of each other.
- Top with the final crepe.
- **Garnish and Serve:** Arrange sliced peaches in a spoke-like pattern on top of the crepe cake.
- Dollop whipped cream around the edges.
- Drizzle with raspberry jam.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Cut into 6 or 8 wedges and serve with extra whipped cream and raspberry sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
184g
Fat
57g
Carbs
23g
