Serves: 6
Total Calories: 203
1. Whisk milk, eggs and vanilla until well blended. Add flour and salt. Whisk until smooth.
2. Cook crepes by spreading ΒΌ cup batter in a lightly buttered skillet heated on medium. Cook about 30 seconds or until batter is set. Turn carefully. Cook about 15 seconds. Turn pan upside down over a plate and let crepe fall out.
3. Beat together yogurt, cream cheese and half and half.
4. Spread 2 tablespoons cream cheese mixture on one-half of crepe. Sprinkle peaches over cream cheese mixture. Fold crepe in half.
5. Dust with powdered sugar.
This Peaches and Cream Crepes recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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