recipelink.com Chat Room Recipe Swap - 2001-02-18
From: Kelly~WA

PEACH CREPES

--FOR THE CREPES--
1/2 cup all-purpose flour
1 large egg
3 tbsp Amaretto-flavored nondairy creamer
1/8 tsp ground nutmeg
1 tsp pure vanilla extract
light vegetable oil cooking spray

--FOR THE FILLING--
2 cups fresh orange juice
2 tbsp orange liqueur
8 peaches, peeled and thinly sliced
1 tsp honey
1 tsp ground cinnamon
1 tsp 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 batter and set it aside for 30 minutes.

Preheat 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 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.