Recipe - Crepes Filled With Poached Peaches

3 Eggs
1 Three fourths cup Milk
1 One fourth cup All purpose flour
1 Pinches salt
16 ounce Ricotta cheese
8 ounce Cream cheese
2 tablespoon Powdered sugar
1 Egg
One half teaspoon Cinnamon
1 tablespoon Grated lemon rind
Sour cream

To make crepes, beat eggs and milkadd flour and salt slowly and beat.

Combine ricotta and creme cheese, egg, cinnamon and lemon rind, mix until
smooth.

Place 2 T of cheese mixture on each crepe and roll place crepes into pan,
cover with foil when ready to serve, warm in oven on low setting.

Serve with Chambord sauce and sour creme or could also use cherry or
blueberry pie filling as sauce

Recipe by: Lakeshore Bed & Breakfast, Grand Haven, Michigan

Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 12, 1998