Ingredients Edit

Directions Edit

Filling Edit

  1. Blend cream cheese, sugar, milk, orange peel, and vanilla.

Assembly Edit

  1. Spoon filling in center of unbrowned side of crepe; sprinkle with nuts.
  2. Fold crepe in half; fold in half again, forming a triangle.
  3. Repeat with remaining crepes.
  4. Drain peach slices; reserve syrup.
  5. In chafing dish or skillet blend syrup into cornstarch.
  6. Add orange juice, lemon juice, and butter.
  7. Cook and stir until thickened and bubbly.
  8. Add peaches.
  9. Spoon sauce over crepes; heat through.
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