Serves: 4
Total Calories: 332
* Preparation Time: 5 to 10 minutes Storage Time: Up to 2 hours Baking Time: About 10 minutes Drain peach syrup into a 2-cup measuring cup. Add enough orange juice to equal 1 1/2 cups liquid. Set peaches aside.
n a large saucepan, whisk syrup mixture, brown sugar, butter or margarine, cornstarch and ginger until smooth. Stirring constantly over medium-high heat, bring to a boil and boil until thick and glossy. Stir in peaches. Remove from heat. Stir in vanilla. Can be covered and stored at room temperature up to 2 hours.
Bell: If needed, reheat sauce in saucepan over low heat for 10 minutes or until sauce is hot, stirring occasionally.
Spoon some sauce down center of crepes and roll, or fold empty crepes into quarters place in a shallow 3-quart baking dish. Pour sauce over crepes. Cover with foil. Bake in a preheated 350° oven for 10 minutes or until heated through.
Sprinkle crepes with pecans and serve with ice cream if desired.
This Gingery Peach Crepes recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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