Ice-Cream Crepes

These scrumptious crepes are perfect for afternoon tea on a summer afternoon. Alternatively, they make a delightful dessert after a light dinner party.5 oz. sweet Crepe Batter

6 fl. oz. vanilla ice-cream

8 oz. canned sliced peaches, drained

Fry the crepes according to the instruc-tions in the basic sweet crepe recipe. Set them aside to cool to room temperature.

Lay the crepes out flat and spoon ABOUT 2 tablespoons of ice-cream and

2 peach slices on to each crepe. Roll them up Swiss roll fashion and serve immediately.

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