Crepe Suzette

6 Servings
Flour French
Desserts Breakfast Flour

2 cups ur
2.5 cups k
2 s
1 container Frozen ches
0.25 cup Water
0.75 cup ar
1 container am cheese
1 teaspoon ond Extract

Crepes: - Beat 2 eggs in a large bowl - Add 2 cups flour - Slowly add milk while beating until it has a thin, pancake-like batter consistency. Note: If mixture has thickened too much, add a splash of milk until proper consistency returns. - Pour in the batter until 1/2 to 3/4 of the pan surface is covered. - Rotate the pan quickly to spread batter to thinly around entire bottom of pan. - Once the top of the crepe is dry (usually about 30 seconds), loosen edges of crepe and flip it over. - Cook for another 40-45 seconds until lightly browned and the crepe slides easily in pan. - Repeat until the batter is gone. Filling: - In a small sauce pan cook one 8 oz box of cream cheese and a splash of milk over a low heat until the cheese is completely melted. - Add 1 teaspoon almond extract - Add 1/4 cup sugar Note: if the filling is too thick add a few drops of milk until you reach your desired consistency. Peaches: - Add 1/4 cup water to a medium size sauce pan. - Add 1 bag frozen peaches - Add 1/2 cup sugar Cook over a medium heat until the peaches are soft


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