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Combine first 5 ingredients in a mixing bowl. Mix vigorously until smooth. Refrigerate for one hour. Heat a heavy nonstick skillet over medium high heat. Add 2-3 tablespoons of batter, swirling pan to make a very thin coating on the pan. Cook 1-1/2 minutes, or until surface is no longer shiny. Run spatula around the edges. Turn with hands and cook another 1/2 to 1 minute until lightly browned on the bottom.
Stack crepes on top of each other to keep moist. Place a tablespoon of peach preserves on each crepe, spreading around crepe. Sprinkle with cheese and roll up crepe. Serve with whipping cream and sprinkle with confectioner is sugar. Repeat with remaining crepes.
Decorate with lemon wedges and mint sprigs.
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