Gingered peach crêpes
2 medium, ripe, (about 3/4 pound), halved, pitted, and chopped
2 Tbsp, granulated
1 Tbsp, chopped or candied ginger
Fresh lemon juice
Light whipped topping
2 Tbsp, light, nondairy
2 crepe(s), 6 " diameter, (7-inch) ready-to-use crêpes (part of a 4.5-ounce package)
Powdered sugar (confectioner's)
- Combine the peaches, granulated sugar, ginger, and lemon juice in a medium bowl; let stand 10 minutes.
- Place 1/2 of the peach mixture and 1 tablespoon of the whipped topping in the center of each crêpe; roll up to enclose the filling. Place the filled crêpes, seam-side down, on dessert plates. Sprinkle with confectioners’ sugar. Yields 1 crêpe per serving.