Peaches and Cream Stuffed Crepes – Holden House Recipe Blog

Peaches and cream crepes

Holden House prides itself on fresh ingredients and seasonal favorites such as Colorado peaches

Crepe Mixture:

2 eggs

2 T melted butter or oil

1 1/3 c milk

1 c all-purpose flour

½ tsp salt


1 c heavy whipping cream

8 oz cream cheese, softened

2 c powdered sugar

½ tsp vanilla

½ tsp almond extract


¼ c butter

1 c brown sugar

6 c peeled, sliced peaches

½ teaspoon almond extract


In a blender, combine the eggs, butter, milk, flour and salt. Pulse multiple times until all the ingredients are combined and the batter is smooth. Cover the batter refrigerate for about 30 min to let bubbles dissipate and rest.

While the batter is sitting, make the filling. In a large bowl, beat the cream until stiff peaks have formed. Set aside. In another bowl, beat the cream cheese until smooth, then slowly add in the powdered sugar until combined. Beat in the extracts. Add about ¼ of the whipped cream to the mixture and stir with a rubber spatula. Add remaining cream and fold in gently. Refrigerate the mixture until needed.

To make the crepes, lightly butter a large skillet and place over medium low heat. Once hot, add about ¼ batter to the skillet (approximately 8 inch flat non-stick skillet or use electric crepe maker-as we use) and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. You can also use non-stick spray in between crepes to prevent sticking.

To make the peach mixture, melt the butter in a large skillet. Add the sugar and stir to combine, then add in peaches. Cook until the peaches start to soften and strain off some juices for the side syrupy sauce, just a few minutes. Turn the heat off and stir in the almond extract.

To serve, spread some of the cream over a crepe, then add peaches and roll up. Top with peach sauce and garnish. We prepare the crepes and fill the night before and place on cookie sheets, storing covered with aluminum foil overnight, heating in the oven for approximately 20-30 the next morning in a 400 degree oven and garnishing with peach sauce and fresh fruit.