Servings: 4

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Peach Betty Crepes


1/4 cup packed brown sugar
1/2 cup crumbled plain granola
1/4 cup slivered toasted almonds
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
5 large fresh ripe peaches, peeled, pitted, and thinly sliced
2 tablespoons packed brown sugar
4 Frieda’s French Style Crepes, at room temperature
Light cream for pouring, or whipped cream (optional)


For crumb topping, in a small bowl stir together 2 tablespoons of the brown sugar, granola, almonds and cinnamon. Set aside. In a large skillet melt butter or margarine; add peach slices and remaining brown sugar. Sauté over medium-high heat until fruit is soft, about 3 minutes. Reserve 1 cup of the sautéed fruit.

For each serving, lay one crepe flat on a dessert plate. Spoon one-fourth of the remaining fruit mixture onto center of crepe; sprinkle on some of the granola mixture. Fold edges of crepe over filling. Spoon one-fourth of the reserved peaches over crepe; sprinkle with granola mixture. Spoon on light cream or whipped cream, if desired. Serve warm.