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Dessert
6 crepes
15 minutes
0 minutes
Chef Tom Fraker
1 cup Melissa's Bi-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
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.
To plate, cut the crepes in half on the bias and stack them on dessert plates. Dust with powdered sugar if desired.
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