Post by chief_cook2 on Oct 23, 2002 16:28:19 GMT -6
Filling
4 peach halves and unsweetened liquid (from 16-oz. can)*
1 tablespoon cornstarch
1 cup low-fat plain yogurt**
Crepes
1 cup complete pancake and waffle mix (just add water)
2 tablespoons sugar
1/2 teaspoon cinnamon
1 cup water
2 eggs
Garnish
1/2 cup frozen whipped topping, thawed, if desired Dash cinnamon
Preparation Directions
Chop peaches; set aside. Add water to peach liquid to make 1/2 cup, if necessary. In small saucepan, combine peach liquid and cornstarch; blend well. Cook and stir over medium heat until thickened and clear. Cook an additional 2 minutes. Remove from heat. Cool slightly. Stir in chopped peaches and yogurt. Refrigerate while preparing crepes
Heat 8-inch skillet or crepe pan; grease lightly with oil. In small bowl, combine all crepe ingredients; beat with eggbeater or whisk until batter is smooth. Pour 2 tablespoons batter into hot skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown on other side
To serve, spoon 2 tablespoonfuls filling onto each crepe; roll up gently. Place 2 crepes on each dessert plate. Top with whipped topping; sprinkle with cinnamon. Serve immediately.
8 servings