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| Ingredients: CREPES Prep Time: 10 minutes ReadyIn: 30 minutes or less Preparation Directions: 1. PLACE eggs, water and oil into blender container; cover and process by pulsing several times. Add pancake mix; process until smooth. Spray a 10-inch non-stick skillet with no-stick spray. Heat pan over medium-high heat. Pour 3-4 tablespoons batter into preheated skillet immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to brown second side. Turn out crepe onto a plate. Repeat with remaining batter to make eight (8-inch) crepes.2. BEAT cream cheese with electric mixer until smooth; add powdered sugar and almond extract mixing until combined. Place a crepe on the serving plate, spread with 2 tablespoons of filling mixture; repeat with 6 crepes. Top off the crepe cake with the last remaining crepe. Cover and refrigerate. Bring to room temperature just before serving. 3. MELT raspberry jam in a small microwave-safe bowl for topping. Cook on HIGH 30 to 45 seconds or until melted; stir. Drizzle jam over crepes; arrange peaches in a spoke-like fashion in the center. Cut into 6 or 8 wedges and serve with whipped cream and raspberry sauce. Serving size: Makes 6-8 servings |