A Wonderful Mother’s Day dessert. You can also use bananas, plums, nectarines, kiwi, raspberries, blueberries or strawberries.

• 2 lg. peaches, peeled & sliced
• 1 - 8 oz. package cream cheese
• 1/4 cup sour cream
• 2 tbsp. whipping cream
• 5 tablespoon brown sugar
• 1/2 teaspoon nutmeg

Peel and slice peaches to make 2 cups; set aside. In another bowl beat cream cheese, sour cream and whipping cream until smooth. Add brown sugar and nutmeg; set aside. Spoon about 1/3 cup of the filling with 3 or 4 peach slices into the center of each crepe (recipe follows). Roll up or fold into quarters. Place on serving platter and dust with powdered sugar. Serve with whipped cream.

For the Crepes:

• 1/4 cup water
• 3/4 cup milk
• 2 eggs
• 1 cup all-purpose flour
• 1 tablespoon sugar
• pinch of salt
• 2 tablespoons unsalted butter, melted
• non-stick cooking spray

To make the crepes, combine the water, milk and eggs in a food processor or blender. Blend the mixture to combine. In a separate bowl, sift together the flour, sugar and salt. Add the dry mixture to the milk mixture and blend until smooth. Add the butter and process for a few seconds more, just until combined. Refrigerate the crepe batter for at least 1 hour, or up to overnight, before using.

To prepare the crepes, place a 7-inch non-stick crepe pan or sauté pan over medium-high heat. When the pan is hot, but not smoking, spray the pan with non-stick cooking spray and remove it from the heat. Add 2 tablespoons of the crepe batter to the pan, swirling to coat the bottom of the pan. Replace the pan on the stove and cook the crepe for 1 1/2 minutes or until the underside is lightly browned. Carefully flip the crepe over and cook for another minute, until light brown. Transfer the crepe to a plate and repeat using the remaining batter. Keep the crepes warm until serving or cool and refrigerate or freeze until ready to use.