Ingredients: |
Ingredients: Crepe batter:
1 cup Hungry Jack Buttermilk Pancake Mix-Complete
2 tablespoons Crisco vegetable or canola oil
Crisco no-stick spray
2 eggs
1 cup milk
Filling:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 teaspoon almond extract
Topping:
1 can (15 ounces) sliced peaches in heavy syrup, drained, or fresh sliced peaches when available
1/2 cup Smuckers seedless raspberry jam
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Directions: |
Directions:Crepe batter: Place eggs, milk, and oil into blender container; cover and process, pulsing several times. Add pancake mix and blend. Scrape down sides of container; blend until smooth. Coat 10-inch, non-stick skillet with no-stick spray. Heat skillet over medium-high heat. Remove from heat and pour 3 to 4 tablespoons of crepe batter into center of pan, quickly rotating pan to coat bottom surface. Cook until crepe edges appear dry and lightly browned. Carefully turn crepe over and briefly cook other side. Turn crepe out onto a plate; cover to keep warm. Repeat with remaining batter.
Filling: Beat cream cheese, powdered sugar, and almond extract in small bowl until smooth.
Assembly: Divide filling among 8 crepes, spreading evenly. Fold crepe in half, then in half again, forming triangles. Place two crepes on each plate. In small pitcher, microwave jam on HIGH for 45 to 60 seconds; stir until melted and smooth. Top crepes with drained peaches; drizzle with warm jam. |
This recipe for Peach Melba Crepes is from