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Peach Crepes

This recipe was passed on to me by my mother-in-law. The special ingredient giving it a distinctive, delicious flavor is the almond extract.

8 ServingsPrep: 25 min. + chilling Cook: 20 min.

Ingredients

1 cup milk
4 eggs
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided
2 tablespoons butter
1/2 teaspoon almond extract
Whipped cream and ground nutmeg, optional

Directions

In a blender, combine the milk, eggs, flour, sugar, butter and
vanilla. Cover and process until smooth. Cover and refrigerate for 1
hour.
Meanwhile, in a large saucepan, combine sugar and cornstarch.
Gradually whisk in water until smooth. Stir in 2 cups peaches and
butter. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the
heat. Stir in almond extract and remaining peaches. Cover and

2 of 2

Peach Crepes (continued)

Directions (continued)

refrigerate.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
about 2 tablespoons batter into the center of skillet. Lift and tilt
pan to coat bottom evenly. Cook until top appears dry; turn and cook
15-20 seconds longer. Remove to a wire rack. Repeat with remaining
batter, greasing skillet as needed. When cool, stack crepes with
waxed paper or paper towels in between.
Spoon filling over crepes; roll up. Top with whipped cream and nutmeg
if desired. Yield: 8 servings.

Nutrition Facts: 2 filled crepes (calculated without whipped cream)equals 294 calories, 10 g fat (5 g saturated fat), 124 mg cholesterol, 88 mg sodium, 47 g carbohydrate, 2 g fiber, 7 g protein.