MMMMM-----------------------FOR THE CREPES----------------------------
1/2 c All-purpose flour
1 lg Egg
3 tb Amaretto-flavored nondairy
- creamer
1/8 ts Ground nutmeg
1 ts Pure vanilla extract
Light vegetable oil cooking
- spray
MMMMM----------------------FOR THE FILLING---------------------------
2 c Fresh orange juice
2 tb Orange liqueur
8 Peaches; peeled and thinly
- sliced
1 ts Honey
1 ts Ground cinnamon
1 ts Orange zest
Put the flour into a mixing bowl. Make a well in the center of the
flour and add the egg. While whisking, pour in the nondairy creamer
and then the skim milk. Continue to whisk until the batter is smooth
and free of lumps, then whisk in the nutmeg and vanilla. Cover the
batter and set it aside for 30 minutes.
Preheat an 8" nonstick crepe pan or a small, heavy nonstick frying
pan for about 1 minute over medium-high heat. Spray it twice with
the vegetable oil. Spoon just enough batter into the pan to form a
thin layer over the bottom, about 3 tb, and tilt the pan to spread
the batter evenly. Cook the crepe for 1 to 2 minutes, just until
the edge is firm and begins to separate from the bottom. Flip the
crepe with a spatula and cook for 1 to 2 minutes more on the other
side, until golden brown. Remove the crepe to a sheet of waxed
paper. Continue the process, stacking the cooked crepes on the
waxed paper, until 8 crepes have been made.
For the filling, combine the orange juice, liqueur, peaches, and
honey in a medium frying pan. Cook for about 10 minutes, until the
liquid turns thick and syrupy.
To assemble, lay a crepe on an individual serving plate. Mound
1/3 cup of the peach slices on the bottom half of each and flip the
top half over. Spoon 1 tb of the peach syrup over each and dust
with cinnamon and orange zest.
