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Peachy Pecan Crepe |
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Serves: 8 Print this RecipeMakes 16 to 18 Crepes 2 packages (3-ounce) cream cheese, softened 3 tablespoons sugar 2 tablespoons milk 1/2 teaspoon grated orange peel 1/4 teaspoon vanilla extract 16 Basic Dessert Crepes (recipe below) 1/4 cup finely chopped pecans 1 can (29-ounce) sliced peaches 2 tablespoons cornstarch 1/2 cup orange juice 2 tablespoons lemon juice 2 tablespoons butter Basic Dessert Crepes: 1 cup all-purpose flour 1 1/2 cups milk 2 eggs 2 tablespoons sugar 1 tablespoon cooking oil 1/8 teaspoon salt For Filling: 1. Blend cream cheese, sugar, milk, orange peel and vanilla. To Assemble: 1. Spoon filling in center of unbrowned side of crepe; sprinkle with pecans. Fold crepe in half; fold in half again, forming a triangle. Repeat with remaining crepes. Drain peach slices; reserve syrup. In hafing dish or skillet blend syrup into cornstarch. 2. Add orange juice, lemon juice and butter. 3. Cook and stir until thickened and bubbly. Add peaches and crepes. Spoon sauce over; heat through. Dessert Crepes: 1. In bowl combine flour, milk, eggs, sugar, oil and salt; beat with a rotary beater until blended. 2. Heat a lightly greased 6" skillet. Remove from heat. 3. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. 4. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. 5. Repeat to make 16 to 18 crepes. Grease skillet. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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