Fresh Peach Crepes

Filling for crepes:
2-8 oz. pkgs. cream cheese
1/2 cup granulated sugar
2 teaspoons vanilla extract
6 large ripe peaches
1/2 cup butter softened
1/2 cup firmly packed light brown sugar
1 cup whipping cream
2 tablespoons powdered sugar
8 readymade crepes

Beat until smooth the cheese, vanilla and sugar. Add the vanilla. Mix. Spread about 3 tablespoons of the mixture over the entire surface of each crepe. Peel and slice the peaches. Reserve a few slices to garnish each crepe.

Place peaches down the center of each crepe. Dot with butter. Sprinkle with 1 tablespoon brown sugar. Roll up each crepe and place in a 13x9x2 baking dish.

Bake 8-10 minutes at 325 degrees and top with the following topping.

Combine the whipping cream and powdered sugar and beat until stiff peaks form. Place the heated crepes on the serving dish and top with the whipped cream.

Garnish with the reserved peach slices. Serve immediately.

Makes 8 crepes