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Cinnamon Crepes with Peaches and Cream Cheese

Make the filling and crepes ahead, and chill until you're ready to use them.

Cooking Light JUNE 2006

  • Yield: 6 servings (serving size: 1 crepe)


  • 1 cup powdered sugar
  • 1 cup fat-free cottage cheese
  • 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
  • 2 teaspoons fresh lemon juice, divided
  • 3 1/2 cups sliced peeled peaches (about 1 pound)
  • 1 teaspoon granulated sugar
  • 1 teaspoon amaretto (almond-flavored liqueur)
  • 6 Cinnamon Crepes
  • 2 tablespoons sliced almonds, toasted


Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.

Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.

Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 29%
  • Fat: 9.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.7g
  • Carbohydrate: 43.5g
  • Fiber: 2g
  • Cholesterol: 60mg
  • Iron: 1mg
  • Sodium: 334mg
  • Calcium: 90mg

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Cinnamon Crepes with Peaches and Cream Cheese Recipe