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Ingredients
- Crepe filling:
- Batter
- 1 cup Hungry-Jack Pancake Mix-complete
- 2 Tbsp. vegetable oil
- 2 eggs
- 1 cup milk
- 1.2 cup seedless raspberry jam
- 8 crepes
- 1 pkg (8 oz) cream cheese
- 1 cup powdered sugar
- 1 tsp almond
- 1 tsp almond extract
- 1 cup (15 oz) sliced peaches in heavy syrup, drained
Details
Preparation
Step 1
Crepe
Place eggs, milk, and oil in blender container, cover and process, pulsing several times.
Add pancake mix and blend. Scrape down sides of container; blend until smooth.
Coat 10" non-stick skillet with no-stick spray. Heat skillet over medium-high heat. Remove from heat and pour 3-4 Tbsp. crepe batter into center of pan, quickly rotating pan to coat the bottom surface. Cook until crepe edges appear dry and lightly browned. Carefully turn crepe over and briefly cook other side. Turn crepe out onto a plate; cover to keep warm. Repeat with remaining
batter.
Crepe Filling
Beat cream cheese, powdered sugar and almond extract in small bowl until smooth. Divide filling among the 8 crepes, spreading evenly. Fold crepe in half and then in half again, forming triangles. Place two crepes on each plate. In small pitcher, microwave jam on HIGH for 45-60 seconds, stir until melted and smooth. Top crepes with drained peaches, drizzle with warm jam.
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