Muscatos Grape & Hatch Chile Crepes
Recipe By Chef Tom Fraker



Ingredients
1 cup Melissa's Tri-Color Muscatos Grapes, halved
1 Melissa's New Mexico Hatch Pepper, roasted; stemmed & seeded; minced
2/3 cup Cream Cheese, softened
1/3 cup Powdered Sugar
3/4 cup Sour Cream
6 Melissa's Crepes

Directions
In a standing electric mixer fitted with a whisk, mix the cream cheese, sugar and sour cream until smooth. Stir in the grapes and the pepper.

Spread some of the cream filling over the bottom third of a crepe and the roll it up. Repeat for the remaining crepes. Makes 6 servings.

To plate, cut the crepes in half on the bias and stack them on dessert plates. Dust with powdered sugar if desired.