Peach Melba Crepes
  • Servings: 4
  • 1 recipe Quick Crepe Batter, prepared according to directions below
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1/2 cup SMUCKER'S Seedless Raspberry Jam
  • 1 (15 ounce) can sliced peaches in heavy syrup, drained
  • Quick Crepe Batter
  • 2 eggs
  • 1 cup water
  • 2 tablespoons CRISCO Vegetable Oil
  • 1 cup HUNGRY JACK Buttermilk Pancake Mix-Complete
  • CRISCO Original No-Stick Spray
  1. Quick Crepe Batter: Place the eggs, water and oil into blender container, cover and process by pulsing several times. Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth. Spray a 10ā€ non-stick skillet with the CRISCO no-stick spray. Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan. Quickly rotate the pan tilting to coat the surface. Cook until the crepeā€™s center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side. Turn out the crepe onto a plate; cover to keep warm if desired. Repeat with remaining batter. Makes 8 ā€“8-inch crepes
  2. Combine cream cheese, powdered sugar and almond extract in a small bowl mixing with a hand mixer until smooth. Divide the cream cheese mixture evenly between the 8 crepes; spread the cheese over the crepe. Fold the crepe in half, then in half once again, forming a triangle. Place two crepes per serving on a dessert plate. Place the raspberry jam in a small microwave-safe pitcher; cook on HIGH (100 percent power) 45 to 60 seconds and stir until the jam is melted and smooth. Just before serving, top the crepes with the drained peach slices; drizzle with raspberry jam.
  3. Serving size:
  4. Makes 4 servings