Peach Melba Crepes
"This is a WOW worthy desert that can be made ahead with basic pantry ingredients and assembled at the last minute before serving."
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
18 crepes
- Serves:
- 6
ingredients
- 4 eggs
- 1 teaspoon salt
- 1⁄4 cup melted butter
- 1 cup flour
- 1 1⁄3 cups milk
- 1⁄4 teaspoon vanilla
- 8 ounces cream cheese, softened
- 3⁄4 cup powdered sugar
- 1 teaspoon almond extract
- 1⁄2 cup seedless raspberry jam, warmed
- 15 ounces sliced peaches, drained and cubed
- whipped cream
directions
- Crepes:.
- Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
- Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
- Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
- Filling:.
- Beat cream cheese, powdered sugar, and almond extract until smooth.
- Assembly:.
- For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.
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RECIPE SUBMITTED BY
It would be hard for me to choose between my two favorite hobbies, cooking and reading, so frequently I compromise and read a cookbook! My husband thinks we have an annex of the public library in our house there are so many books.
