Peach Melba Crepes

Peach Melba Crepes
Peach Melba Crepes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

crepes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Crepes:

  • 2/3

    cup milk

  • 2/3

    cup cold water

  • 3

    large eggs

  • 1/4

    tsp salt

  • 3

    tbsp melted butter

  • 1

    cup flour

  • Filling:

  • 1

    cup frozen peach slices

  • 1

    plus 2 tbsp sugar

  • 16

    ounces small curd cottage cheese

  • 1

    egg yolk

  • 1/8

    tsp salt

  • 1

    tsp finely diced lemon peel

  • Melted butter

  • Sauce:

  • 1

    (12 ounce) jar red raspberry preserves

  • 6

    ounces red currant jelly

Directions

For crepes, mix all ingredients in blender until smooth. Chill 30 minutes. Heat a skillet over medium heat until hot. Brush light;y with butter. Pour about 3 tbsp batter into hot pan and swirl pan to cover bottom of pan evenly. Cook until browned on the bottom. Turn. Cook briefly on other side. Cool on rack. For filling, coat frozen peaches with 1 tbsp sugar and thaw in microwave for 2 1/2 minutes on medium. Dice. Preheat oven to 375 degrees. Mix with cottage cheese, egg yolk, salt, and lemon peel. Stuff crepes with approx. 2 tbsp filling. Roll. Place seam side down on parchment paper-lined cookie sheet. Brush with melted butter and cover with foil. Bake 20 minutes or more, or until filling is firm. To serve, make the sauce by mixing preserves and jelly in small saucepan and bring to a boil. Strain. Place 2 crepes on plate and top with sauce.

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