Recipes
PEACH CREPES
Crepes
1/2 cup all-purpose flour
1 large egg
3 tablespoons amaretto-flavored nondairy creamer
1/2 cup skim milk
1/8 teaspoon nutmeg
1 teaspoon vanilla
Light vegetable oil spray
Filling and Glaze
8 peaches, peeled and thinly sliced
1 cup sugar more or less
2 1/2 tablespoons cornstarch
2 1/2 tablespoons lemon juice
1 cup water
1 teaspoon cinnamon
Prepare Crepes
Pour the flour into a mixing bowl. Make a well in the center of the flour and add the egg. While Whisking, pour in the non-dairy creamer and then the skim milk. Continue to whisk until the batter is smooth and free of lumps, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for 30 minutes.
Pre-heat an 8-inch nonstick crepe pan or a small, heavy nonstick frying pan for about 1 minute over medium-high heat. Spray it twice with the vegetable oil. Spoon just enough batter into the pan to form a thin layer over the bottom, about 3 tablespoons, and tilt the pan to spread the batter evenly. Cook the crepe for 1 to 2 minutes, just until the edge is firm and begins to separate from the bottom. Flip the crepe with a spatula and cook for 1 to 2 minutes more, until golden brown. Remove the crepe to a sheet of waxed paper. Continue the process, stacking the cooked crepes on the waxed paper, until 8 crepes have been made.
Prepare Glaze
Combine water with cornstarch and sugar. Add 1/2 cup mashed soft peach. Cook in a small saucepan until thick, stirring constantly. Lower heat and simmer about 5 minutes. When clear, add 2 tablespoons lemon juice and stir.
To assemble, lay a crepe on an individual serving plate, mound 1/3 cup of peach slices on the bottom half of each and flip the top half over. Spoon warm glaze over each and dust with cinnamon. Serves 8