Cream Cheese Filled Crepes with Mango Peach Sauce



8 Servings

Cream Cheese Filled Crepes with Mango Peach Sauce

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Cream Cheese Filled Crepes with Mango Peach Sauce

Made With Our


Item No. 101334
Mango Peach Jam


    For Crepes:
  • 1 3/4 cups milk
  • 3 eggs
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 1 Tablespoon vegetable oil

  • For the Filling:
  • 8 ounces cream cheese (whipped if available), room temperature
  • 1/4 cup plus 2 Tablespoons confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon grated orange zest

  • For the Sauce:

  • 2/3 cup Mango Peach Jam
  • 1 teaspoon Grand Marnier, optional


  1. To make the crepes, whisk together the milk and eggs in a medium size bowl. Add the flour, salt, sugar and vegetable oil. Whisk until thoroughly blended, let stand 30 minutes. Lightly coat a medium skillet with butter or oil. Heat pan over medium-high heat. Pour 1/4 cup batter into pan and swirl batter to form an 8-inch circle. Cook approximately 30-60 seconds on each side until lightly browned. Keep warm on a platter, separated with wax paper, while making the remaining crepes.
  2. For the filling, combine all of the filling ingredients and mix well.
  3. For the sauce, heat the Mango Peach Jam and Grand Marnier over low heat in a small sauce pan until melted.
  4. To assemble the crepe, spread a few tablespoons of filling down the middle of each crepe. Fold in each side of the crepe. Place filled crepe, seam side down, on a plate and spoon warm sauce over the top. Sprinkle with confectioner’s sugar and serve warm.