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Peaches & Cream Crepes
Ingredients:
Crepes
- 2 large eggs
- 1 cup water
- 2 tbsps Crisco® Vegetable Oil
- 1 cup HUNGRY JACK® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
- Crisco® No-Stick Cooking Spray
Filling
- 1 (8 ounce) pkg cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 tsps almond extract (divided)
Topping
- 1/2 cup Smucker's® Peach Preserves or Smucker's® Apricot Preserves
- 1 tbsp butter
- 1/2 tsp almond extract
- 1/3 cup almonds, sliced and toasted (see note)
Directions:
Place eggs, water and oil into blender container; cover and process by pulsing several times. Add
pancake mix; process until smooth. Spray a 10-inch, no-stick skillet with no-stick spray. Heat pan over
medium-high heat. Pour 3-4 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 8 (8 inch) crepes.
Combine cream cheese, powdered sugar and 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. Cook on High 30-45 seconds or until melted. Divide the 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 plate. Top with peach preserves and toasted almonds
just before serving.
Note: to toast almonds, place in a dry non-stick skillet and cook over medium heat shaking the pan
until the nuts are lightly browned, about 1-2 minutes.
Serves 8
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