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Crepes Melba
8 crepes
1 10 oz. pkg. frozen raspberries
1 10 oz. pkg. frozen peaches or
4 fresh peaches, peeled and sliced
1 TBL cornstarch
1 TBL water
Vanilla ice cream (8 scoops), slightly soft
Defrost fruit. Heat raspberries in sauce pan. Drain peaches if
frozen. Combine cornstarch and water; add to raspberries. Cook
until thickened and clear; add peaches. Spoon ice cream onto a
crepe, brown side out, fold sides of crepe over ice cream and
serve immediately with hot sauce.
Gateau Mocha
1 batch crepes (about 16)
1 5-
1
⁄
2
oz. pkg. vanilla instant pudding
1 cup heavy cream
2 TBL confectioners’ sugar
2 TBL cocoa
1 TBL instant coffee powder
Prepare instant pudding as package directs; let stand until firm.
Combine remaining ingredients and beat at high speed until
cream is stiff; refrigerate. Place a crepe on a serving plate and
spread evenly with a thin layer of pudding, using a spatula. (Do not
stir pudding). Place another crepe on top and spread. Repeat until
all crepes are used. Frost stack of filled crepes (top and sides) with
whipped cream frosting. Chill until served. Cut in
2” wedges with sharp knife. Do not keep more than 12 hours as
pudding may liquefy.
Variations: Substitute chocolate or lemon instant pudding and
plain sweetened whipped cream. Top with toasted slivered
almonds.