Recipe By : Lisa & Karen
Serving Size : 1 Preparation Time :0:00
Categories : Crepes
Amount Measure Ingredient -- Preparation Method
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1 For Crepes
3/4 Cup all-purpose flour
3/4 Cup milk
2 eggs
1 Tablespoon brown sugar
1 Dash cinnamon -- nutmeg and ginger,
-- powdered
1 Tablespoon oil
1 Tablespoon oil or butter for frying
For Filling
2 8 Oz. Pkgs cream cheese
1/2 Cup sugar
2 Teaspoons vanilla
1/2 Cup soft butter
1/2 Cup brown sugar
6 Large peaches -- peeled and sliced
-- thin
Topping 1 pint fresh whipping cream
2 Tablespoons powdered sugar
For crepes: Combine ngredients in blender or food processor and blend 1
minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil
and turn crepes once, cook till edges just brown. Finish the rest of the
crepes, and set aside. For filling: Combine cream cheese, vanilla and sugar
and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese
mixture. Place fruit slices on cheese. Dot with butter and sprinkle with
brown sugar. Fold and place in 9x13" oblong baking dish, seam side down.
Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on
serving plates. For whipped topping: Combine sugar and cream and beat on high
till soft peaks form. Serve over warm crepes.
Converted by MC_Buster.
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NOTES : Any Fresh fruit in season is wonderful. The rest of the recipe is
done the same.
