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Crepes: Cinnamon Crepes with Peaches and Cream

Source of Recipe

Cynthia Nims, Cooking Light, JUNE 2006


List of Ingredients

* 1 cup powdered sugar
* 1 cup fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2 teaspoons fresh lemon juice, divided
* 3 1/2 cups sliced peeled peaches (about 1 pound)
* 1 teaspoon granulated sugar
* 1 teaspoon amaretto (almond-flavored liqueur)
* 6 Cinnamon Crepes (recipe below)
* 2 tablespoons sliced almonds, toasted



Recipe

Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.

Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.

Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.

SERVES 6


----Cinnamon Crepes


Ingredients

* 1 cup all-purpose flour (about 4 1/2 ounces)
* 2 teaspoons sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 cup low-fat 1% milk
* 1/2 cup water
* 2 teaspoons butter, melted
* 2 large eggs

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cinnamon, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.