Gingered peach crêpes

9 - 11
PersonalPoints™ per serving
Total Time
8 min
8 min
0 min
Crêpes can be sweet or savory and can be served as an appetizer or snack, main course for lunch, brunch, or breakfast, or be the grand finale to a dinner. Just about every country has their version of pancakes. The French call them crêpes, in Hungary they are called palacsinta, in China they are called Peking doilies and moo shu pancakes, our Jewish friends call them blintzes, and in Italy, delicate crespelle are used to make cannelloni.Place the confectioners’ sugar in a small sieve or tea strainer to lightly dust the crêpes.



2 medium, ripe, (about 3/4 pound), halved, pitted, and chopped


2 Tbsp, granulated

Crystallized ginger

1 Tbsp, chopped or candied ginger

Fresh lemon juice

1 tsp

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)

1 tsp


  1. Combine the peaches, granulated sugar, ginger, and lemon juice in a medium bowl; let stand 10 minutes.
  2. 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.