Peach Melba Crepes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
YIELD: 18 crepes
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon salt
  • 14
    cup melted butter
  • 1
    cup flour
  • 1 13
    cups milk
  • 14
    teaspoon vanilla
  • 8
    ounces cream cheese, softened
  • 34
  • 1
    teaspoon almond extract
  • 12
    cup seedless raspberry jam, warmed
  • 15
    ounces sliced peaches, drained and cubed
  • whipped cream
Advertisement

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.
Advertisement