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Peach Cinnamon Crepes, creamy




Source of Recipe


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Recipe Link: http://www.hungryjack.com/Recipes/Details.aspx?recipeID=444

Peach Cinnamon Crepes, creamy

for filling:
1 (15 1/4 oz.) can peach halves in heavy syrup
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 (6 oz.) container peach or vanilla yogurt

for crepes:
1 cup Hungry Jack® Buttermilk Complete Pancake
...& Waffle Mix (Just Add Water)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup water
2 large eggs
Crisco® Original No-Stick Cooking Spray

for garnish:
1/2 cup frozen whipped topping, thawed (optional)
dash ground cinnamon

CUT peaches into small pieces, reserving the syrup.
Set peaches aside.
Add water to peach syrup, if necessary, to make 1/2 cup.
Combine peach syrup, vanilla and cornstarch in small saucepan.
Blend well.
Cook and stir over medium heat until thickened.
Remove from heat. Cool slightly.
Stir in peaches and yogurt.
Refrigerate while preparing crepes.

COMBINE pancake mix, sugar, cinnamon, water and eggs in a
small bowl.
Mix until batter is smooth.
Heat an 8 inch skillet or crepe pan.
Coat with cooking spray.
Pour 2 tablespoons batter into hot skillet, immediately tilting
pan until batter covers bottom.
Cook until edges start to dry and center is set.
Turn to brown second side.

DIVIDE filling evenly among crepes and roll up.
Dollop with whipped topping and sprinkle with cinnamon.
Serve immediately.

Tips:
Other canned fruits, such as apricots or pineapple, may be
substituted for the peaches.
To make crepes ahead, prepare and store in a resealable plastic bag.
Store in refrigerator up to 3 days or in freezer up to 3 months.
To thaw, place crepes in refrigerator for several hours

Yield: 16 (6 inch) crepes
Prep Time: 20 min
Cook Time: 35 min