Crepes:

- Beat 2 eggs in a large bowl

- Add 2 cups flour

- Slowly add milk while beating until it has a thin, pancake-like batter consistency.

Note: If mixture has thickened too much, add a splash of milk until proper consistency returns.

- Pour in the batter until 1/2 to 3/4 of the pan surface is covered.

- Rotate the pan quickly to spread batter to thinly around entire bottom of pan.

- Once the top of the crepe is dry (usually about 30 seconds), loosen edges of crepe and flip it over.

- Cook for another 40-45 seconds until lightly browned and the crepe slides easily in pan.

- Repeat until the batter is gone.

Filling:

- In a small sauce pan cook one 8 oz box of cream cheese and a splash of milk over a low heat until the cheese is completely melted.

- Add 1 teaspoon almond extract

- Add 1/4 cup sugar

Note: if the filling is too thick add a few drops of milk until you reach your desired consistency.

Peaches:

- Add 1/4 cup water to a medium size sauce pan.

- Add 1 bag frozen peaches

- Add 1/2 cup sugar

Cook over a medium heat until the peaches are soft