Peaches and Cream Crepes

Ingredients:

CREPES
•	2 large eggs
•	1 cup water
•	2 tablespoons Crisco® Pure Vegetable Oil
•	1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
•	Crisco® Original No-Stick Cooking Spray
FILLING
•	1 (8 oz.) package cream cheese, softened
•	1 cup powdered sugar
•	1 teaspoon almond extract
TOPPING
•	1/2 cup Smucker's® Peach Preserves
OR	Smucker's® Apricot Preserves
•	1 tablespoon butter
•	1/2 teaspoon almond extract
•	1/3 cup sliced almonds, toasted*
•	Whipped cream (optional)

Directions:

1	PLACE eggs, water and oil into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
2	SPRAY a 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-high heat. Pour 3 to 4 tablespoons batter into preheated skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to brown second side. Turn out crepe onto a plate. Repeat with remaining batter to make eight (8 inch) crepes.
3	BEAT cream cheese, powdered sugar and 1 teaspoon almond extract in a small bowl with electric mixer until smooth. Combine peach preserves, butter and 1/2 teaspoon almond extract in a small microwave-safe bowl. Microwave on HIGH (100% power) 30 to 45 seconds or until melted.
4	DIVIDE cream cheese mixture evenly between the 8 crepes, spreading the cheese over the crepes. Fold the crepe in half, then in half once again, forming a triangle. Place two crepes on each dessert plate. Just before serving, top with peach preserves mixture, almonds and whipped cream.
TIP	*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.