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.