Another great brunch recipe anytime or for a Sunday breakfast!

My Cinnamon Rum Peach Stuffed Crepes !

Cinnamon Rum Peach Stuffed Crepes with Orange Cinnamon Rum Whipped Cream & Basil
½ cup flour
¼ teaspoon salt
2 tablespoons sugar
¾ cup milk
1 egg
½ teaspoon rum extract
1 tablespoon melted butter
21 oz. can Peach pie filling or topping
1 teaspoon cinnamon
½ cup rum
1 tablespoon butter
1 cup whipped topping
1 teaspoon rum extract
1 orange zest & sliced
¼ cup pecans chopped
1 tablespoon basil chopped fine
In a mixing bowl add first 7 ingredients with a hand help mixer mix until smooth batter.
In a frying pan sprayed with non-stick cooking spray, ladle 1/3 cup of batter over medium high heat cook crepe until crepe loosen from pan flip and cook second side 1 minute or so. Repeat
Take a sharp knife and run knife up and down in pie filling can to cut up the peaches pour filling in a pan add 1 teaspoon of cinnamon mix well. Spread 1/3 cup of warm pie filling on each crepes fold crepes over filling.
To remaining filling add rum and butter and bring to a simmer. Pour on top of crepes.
Mix whipped topping, rum extract, and cinnamon and orange zest, Top crepes sprinkle with pecans and basil.

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