Peach Crepes

Title: PEACH CREPES

Categories: Breakfast, Fruits

Yield: 8 servings

MMMMM--FOR THE CREPES--

1/2 c All-purpose flour

1 Egg, lg

3 tb Amaretto-flavored nondairy

-creamer

1/8 ts Ground nutmeg

1 ts Pure vanilla extract

Light vegetable oil cooking

Spray

MMMMM--FOR THE FILLING--

2 c Fresh orange juice

2 tb Orange liqueur

8 Peaches, peeled and thinly

-sliced

1 ts Honey

1 ts Ground cinnamon

1 ts Orange zest

Put the flour into a mixing bowl. Make a well in the center of the

flour and add the egg. While whisking, pour in the nondairy 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

30 minutes. Prehead 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.

1 to 2 minutes, just until the edge is firm and begins to separate from the bottom. Flip the crepe with a spatula and 1 to 2 minutes more on the other side, 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. For the filling, combine the orange juice, liqueur,

peaches and honey in a medium frying pan. Cook for about 10 minutes,

until the liquid turns thick and syrupy. To assemble, lay a crepe on

an individual serving plate. Mound 1/3 cup of the peach slices on the

bottom half of each and flip the top half over. Spoon a tablespoon of

the peach syrup over each and dust with cinnamon and orange zest.

MMMMM