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Peaches and Cream Crepes

These tasty crepes are made all the better with our Hot Pepper Peach Cheese Ball.

Ingredients

  • 1 Egg
  • 1 cup Milk
  • 3 Tbsp. Butter, melted
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking powder
  • 3/4 cup Flour
  • Butter
  • 1 jar Robert Rothschild Farm Hot Pepper Peach Cheese Ball
  • 1 can Peaches, sliced
  • Directions
    1. In a mixer, whisk egg, milk and cooled melted butter.
    2. In a separate mixing bowl, sift together the salt, baking powder and flour. While mixer is still whisking wet ingredients, slowly add dry ingredients.
    3. Grease a non-stick sauté pan or griddle with butter. Pour a 1/4 cup of crepe batter and rotate pan to cover surface and thin batter. Cook until crepe bubbles and begins to brown.
    4. Flip and cook additional 25-30 seconds on other side. Stack crepes until batter is finished, then begin to assemble crepes.
    5. To assemble, spread a thin layer of Hot Pepper Peach Cheese Ball (at room temperature) on crepe and top with sliced peaches. Roll into a cylinder like a cigar and serve.

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