by Michael Russell
Topping and Filling:
4 large fresh peaches, peeled, pitted and cut into slices OR
2 cans (16 ounces each) of sliced peaches packed in juice,
drained
2 tablespoons of water
1/4 cup all-fruit peach preserves
1 large package of chocolate flavored instant pudding mix
1 1/2 cups milk
4 ounces cream cheese, softened
Crepes:
2 tablespoons unsweetened cocoa powder
2/3 cup all purpose flour
1/4 teaspoon salt
1/4 cup sugar
2 large eggs
1 1/4 cups milk
1 teaspoon vanilla
1 tablespoon margarine, melted
Nonstick cooking spray
To prepare crepes, combine cocoa, flour, salt and sugar in food
processor; blend to process. Add eggs, milk, vanilla and
margarine; process until smooth. Let stand at room
temperature for 30 minutes.
Spray a nonstick skillet with cooking spray; heat over medium high
heat. Pour 2 tablespoons crepe batter into hot pan.
Immediately rotate pan back and forth to swirl batter over entire
surface of pan. Cook for 1 to 2 minutes or until crepe is
brown around the edges and the top is dry. Turn the crepe
carefully with a spatula and cook 30 seconds more. Transfer
crepe to waxed paper to cool. Repeat the process with the
remaining batter, spraying pan with cooking spray as needed.
Separate crepes with sheets of waxed paper.
To prepare chocolate filling, beat cream cheese in medium bowl with
an electric mixer at high speed until smooth; set aside.
Prepare chocolate pudding with milk according to package
directions. Gradually add pudding to cream cheese mixture;
beat at high speed for 3 minutes.
To prepare peach topping, combine preserves and water in a large
bowl until smooth. Add peaches; toss to coat.
Spread 2 tablespoons chocolate filling evenly over surface of
crepe; roll tightly. Repeat with remaining crepes.
Place two crepes on each plate. Spoon Â1/4 cup
peach topping over each set of crepes. Serve
immediately. Two crepes equals 1 serving. Eight
servings total (16 crepes). A sugar-free, low calorie version
of this same recipe is below:
Sugar-Free Peach Chocolate Crepes
Topping and Filling (Sugar Free):
4 large fresh peaches, peeled, pitted and cut into slices
OR 2 cans (16 ounces each) of sliced peaches packed in juice,
drained
2 tablespoons water
1/4 cup sugar free peach preserves
1 package (1.3 ounces) chocolate fudge flavored sugar-free instant
pudding mix
4 ounces fat-free cream cheese, softened
Crepes:
2 tablespoons unsweetened cocoa powder
1/3 cup of all purpose flour
1/3 cup of wheat flour
1/4 teaspoon salt
6 packages artificial sweetener or 1/4 cup artificial
sweetener
1/2 cup cholesterol free egg substitute
1 1/4 cups skim or 2% milk
1 tablespoon margarine, melted
1 teaspoon vanilla
Nonstick cooking spray
Cooking directions: exactly the same as above with the regular
crepes. You can also substitute the peaches for some other
fruits like raspberries, strawberries, blueberries and even
cranberries. Use raspberry preserves (regular or sugar-free)
with the raspberries. Use strawberry preserves (regular or
sugar-free) with the strawberries. Use blueberry (or mixed
berry) preserves (regular or sugar-free) with the blueberries and
use cranberry sauce (whole) for the cranberry topping.
Michael Russell
Your Independent guide to Recipes
Article Source:
http://www.articlesphere.com/Article/Peach-Chocolate-Crepes/28818
