Peach Crepes

TOTAL TIME: Prep: 25 min. + chilling Cook: 20 min.

MAKES: 8 servings

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

1. In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour.
2. 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 refrigerate.
3. 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.
4. Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired. Yield: 8 servings.