Peach Apricot Melba Crepes

Getting reviews...
Save Recipe
  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

  1. MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
  2. SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
  3. TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
Dorie Greenspan

Peach Blueberry Pie

23m Intermediate 100%
CLASS
Four and Twenty Blackbirds

Peach Skillet Pie

27m Advanced 96%
CLASS
Lasheeda Perry

3 Mason Jar Desserts

14m Easy 96%
CLASS
14m Easy 97%
CLASS
Geoffrey Zakarian

Crepes 2 Ways

33m Intermediate 100%
CLASS
Rachael Ray

Egg Crepes

7m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now