Ginger, Cinnamon, Nutmeg Fruit Filled Crepes

• crepes
• all-purpose flour↗1 3⁄4 cups
• milk↗3⁄4 cup
• eggs↗2
• brown sugar↗1 tablespoon
• cinnamon↗1 dash
• nutmeg↗1 dash
• powdered ginger↗1 dash
• oil1 tablespoon
• oil or butter1 tablespoon
• (8 ounce) packages cream cheese↗2
• sugar↗1⁄2 cup
• vanilla↗2 teaspoons
• soft butter1⁄2 cup
• brown sugar↗1⁄2 cup
• large peaches↗6
• fresh whipping cream↗
• tablespoons powdered sugar↗2

Step-by-step instructions

1. 1

   For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside.

2. 2

   For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13" oblong baking dish, seam side down. Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes.

3. 3

   Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.