Pecan Peach Crêpes

Drain the canned peach slices, reserving ½ cup of the syrup. Set the peaches aside.

Combine the softened cream cheese, sugar, milk, and vanilla in a bowl, stirring until smooth and well blended.

In a small saucepan, whisk together the cornstarch, orange juice, reserved peach syrup, lemon juice, and grated orange peel until the cornstarch is fully dissolved.

Heat the mixture over medium heat, stirring constantly, until it thickens and becomes translucent, about 3–4 minutes.

Add the reserved peach slices to the thickened sauce and gently stir to coat evenly. Remove from heat.

Spread about 1 tablespoon of the cream cheese mixture down the center of each crêpe.

Spoon 2 tablespoons of the peach filling onto each crêpe, then sprinkle with chopped nuts.

Roll or fold each crêpe tightly and arrange seam-side down on a serving plate.

Heat the butter or margarine in a large skillet over medium heat and warm the filled crêpes for 1–2 minutes per side until lightly golden.

Transfer the crêpes to a serving plate and drizzle any remaining peach sauce over the top before serving.