2 cups skim or low-fat milk
3/4 cup flour
2 tablespoons light brown sugar
½ teaspoon salt
Cooking oil or spray
PEACHES AND CREAM FILLING (for 1 dozen Crepes or 4 – 6 servings)
1 cup whipping cream*
1 tablespoon powdered sugar (or sugar substitute to taste)
4 large peaches (very ripe), peeled and cut into small chunks or slices
Cinnamon and sugar topping
Combine eggs and milk in a blender container. Blend in flour, sugar and salt. If time permits, let sit in the blender in the refrigerator for an hour or two. In a nonstick 8” skillet over medium-high heat, heat ½ teaspoon oil or cooking spray. Pour in about 3 tablespoons batter, tilting skillet to spread mixture evenly. When edges are lightly browned and top is dry, turn crêpe to lightly brown on the other side. Remove crêpe from pan with pancake turner or spatula. Place on parchment lined cooling rack. Repeat with remaining batter, adding oil or spray as necessary.
Stack crêpes between parchment or waxed paper in batches of 12 and cover tightly with plastic wrap or place in a zipper type bag. Refrigerate flat for a day or two, or store flat in freezer for several weeks. When ready to fill, unwrap crêpes and place in a single layer or on baking sheets. Warm in a 250˚F oven for about 10 minutes or microwave on HIGH for 1 minute. Fill and serve. Makes about 2 dozen 8” crepes.
Whip cream – sweeten with sugar. Set aside about ¾ cup whipped cream for garnish. Sprinkle about 1 tablespoon lemon juice on peaches and mix to help prevent darkening. Add a bit of cinnamon and sugar to taste. Combine fruit and remaining whipped cream. Spread this combination down the center of each crêpe and roll it up, seam side down.
To Serve. Place 2 or three crêpes on each dessert plate. Dust with powdered sugar; add a one-tablespoon dollop of whipped cream and either a peach slice or a mint leaf.
* You may substitute whipped cream cheese, sweetened sour cream or crème frâiche