Peaches and Cream Crepes

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Peaches and Cream Crepes :

1 Egg
1 cup Milk
3 Tbsp. Butter, melted
1/2 tsp. Salt
1/2 tsp. Baking powder
3/4 cup Flour
Butter
1 jar Robert Rothschild Farm Hot Pepper Peach Cheese Ball
1 can Peaches, sliced

In a mixer, whisk egg, milk and cooled melted butter. In a separate mixing bowl, sift together the salt, baking powder and flour. While mixer is still whisking wet ingredients, slowly add dry ingredients. Grease a non-stick sauté pan or griddle with butter. Pour a 1/4 cup of crepe batter and rotate pan to cover surface and thin batter. Cook until crepe bubbles and begins to brown. Flip and cook additional 25-30 seconds on other side. Stack crepes until batter is finished, then begin to assemble crepes. To assemble, spread a thin layer of Hot Pepper Peach Cheese Ball (at room temperature) on crepe and top with sliced peaches. Roll into a cylinder like a cigar and serve.

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