Ginger, Cinnamon, Nutmeg Fruit Filled Crepes |
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Prep Time: 12 Minutes Cook Time: 17 Minutes |
Ready In: 29 Minutes Servings: 8 |
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I would've never thought of this spice combo for a crepe. I haven't made yet. I think this would be delicious with bananas. Ingredients:
1 3/4 cups all-purpose flour |
3/4 cup milk |
2 eggs |
1 tablespoon brown sugar |
1 dash cinnamon |
1 dash nutmeg |
1 dash powdered ginger |
1 tablespoon oil |
1 tablespoon oil or 1 tablespoon butter |
2 (8 ounce) packages cream cheese |
1/2 cup sugar |
2 teaspoons vanilla |
1/2 cup soft butter |
1/2 cup brown sugar |
6 large peaches |
fresh whipping cream |
2 tablespoons powdered sugar |
Directions:
1. For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside.
2. For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13 oblong baking dish, seam side down. Finish all. Bake 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes.
3. Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.
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