Prepare cream cheese by bringing it to room temperature. Soak powdered gelatin in water in a heatproof container.

For the crepe batter, mix egg, milk, and melted butter in a bowl. Add pancake mix and strain through a sieve. Cover with plastic wrap and refrigerate for 30 minutes.

Cut canned peaches into small pieces.

In a bowl, mix cream cheese until soft. Add sugar and mix well. Gradually add heavy cream while mixing. Add peaches and lemon juice, and mix thoroughly.

Heat the soaked gelatin in a microwave at 600W for 10–20 seconds. Add to the cream mixture and refrigerate for 15–20 minutes.

Heat a frying pan with salad oil spread thinly using a paper towel. Pour 1/6 of the crepe batter and spread evenly. Cook on low heat until edges are cooked and surface is dry. Flip and cook for 15–20 seconds. Repeat for 6 crepes and let cool.

Spread 1/6 of the peach cheese cream on one crepe and roll tightly from one end.

Spread the remaining cream evenly on another crepe. Place the rolled crepe on top and roll again. Repeat for all crepes.