Easy Peaches and Cream Crepes #Recipe

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I found myself with a sweet tooth while making breakfast over the weekend. Sometimes jelly on toast is nice. But then sometimes you just want something more. This was one of those days. I debated on what to make and crepes came to mind. The folks at NAR Gourmet (watch for my review this week) had sent me a bunch of delicious jams and marmalades that were so yummy they just begged to be put on something more then ordinary toast. So crepes it was. Here’s how I made them.

Easy Peaches And Cream Crepes

This recipe makes about 8 small crepes.

INGREDIENTS

• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1 tbsp butter (completely melted)
• 2 drops vanilla
• 1 tsp sugar
• 2 cups NAR Peach marmalade (about 1/4 cup per crepe)
• 1x 8ox block cream cheese (1 oz per crepe)

INSTRUCTIONS

Place the flour, eggs and milk in a large bowl and whisk or mix well.

Add the butter, vanilla and sugar to the bowl and whisk or mix well until smooth.

Spray a griddle with nonstick cooking spray.

Pour 1/4 cup of the batter onto the griddle. Pour it in sort of a circular motion. Your goal is to create a very thin circular layer of batter.

Because these are small and thin they cook really fast. When you see the outer edge starting to change color a little you can flip it over for the first time.

You’ll want to cook until both sides are turning golden brown. I like to flip it several times while cooking. The entire process of making one took me no more then 2-3 minutes.

While the crepe is cooking you need to soften the cream cheese. I only did enough for two crepes at a time, which is how I was cooking them. I microwaved it for about 10 seconds. You want the cream cheese to be soft and creamy, a few lumps are ok. It should not be firm or thick.

Remove the crepe from the heat and place on tray or plate.

Spoon some NAR Orange Marmalade onto the crepe, forming a line in the center. Don’t go all the way to the edge or it will ooze out when you roll up the crepe.

Spoon the softened cream cheese over the marmalade. Again, don’t go all the way to the end of the crepe.

Take the bottom of the crepe and roll upwards.

The crepes don’t stay shut as well as you might like, which is why I put mine on the plate with the seam on the bottom unless I am eating it right that second.

Serve and enjoy!

What’s your favorite type of crepe? I’d really like to know, please leave a comment!

Now let’s see what you’re cooking up!

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