Peach Crepes

About once a week I like to make breakfast for dinner, but sometimes I get tired of the same old things. Often it'll be pancakes, which fulfills any cravings for sweet. Other nights it'll be bacon and eggs, which satisfies the desire for something more salty. Tonight I wanted the best of both worlds--a dinner that was both savory and sweet. I made scrambled eggs and bacon for the "salt" factor, but...enter peach crepes for the "sweet" and it's darn near perfection! Using just 2 fresh peaches combined with 4 other ingredients, makes the yummiest filling ever for a basic crepe recipe! Below you will find the recipe for both the crepes and the filling. Don't wait to try this one!

Crepe Recipe:

1 1/2 c. milk
1 c. flour
2 eggs
1/4 tsp. salt
1 Tbsp. cooking oil

Peach Filling:

2 fresh peaches (skin removed), diced
8 oz. cream cheese, softened
1/4 c. sour cream
5 Tbsp. brown sugar
3/4 tsp. nutmeg

**Crepes are not difficult to make, but they take a while to make a number of them. They can be made ahead of time and frozen, with wax paper between each crepe, if you prefer. When serving a larger number of crepes, I will often set the oven to the "warm" setting and allow the crepes to sit in there on a cookie sheet until ready to serve.

Start out by prepping the peach filling as this takes the most time. Peel the peaches, then dice into small pieces. Place them in a bowl along with the softened cream cheese, sour cream, brown sugar and nutmeg. Simply stir all the ingredients until they are well combined. Set the mixture aside and begin to work on the crepes.

For the crepes, preheat a small skillet on the stovetop. Make sure that it's either non-stick or that you use a non-stick spray for best results. As the skillet is warming, combine all the ingredients and mix well, trying to make the batter as smooth as possible. Many recipes call for just 2 tablespoons of batter in the bottom of the pan, but that doesn't make for a very large or filling crepe. So I use closer to 1/4 c. of batter. Lift and tilt the pan as you add the batter so that the bottom of the pan is covered by the crepe. Allow it to cook over med/low heat until it is lightly browned. Flip the crepe and cook it for another minute or two. Remove from the pan and then repeat the above steps until no batter remains.

While your crepes are cooking, you can add the filling to the finished crepe. Simply spoon the peach mixture onto 1/4 of the crepe, then fold the crepe in half and in half again so that your crepe is now triangular in shape. Place filled crepes into a warm oven until all crepes are finished and ready to be served.

Dust with a little confectioner's sugar and serve with just a bit of syrup if you so desire. Enjoy--I guarantee you will! (Everyone in my family raved over them!)