2 lg. peaches, peeled & sliced
1 (8 oz.) pkg. cream cheese
1/4 c. sour cream
2 tbsp. whipping cream
5 tbsp. brown sugar
3/4 tsp. nutmeg

Peel and slice peaches to make 2 cups; set aside. In another bowl beat cream cheese, sour cream and whipping cream until smooth. Add brown sugar and nutmeg; set aside. Spoon about 1/3 cup of the filling with 3 or 4 peach slices into the center of each crepe (recipe follows). Roll up or fold into quarters. Place on serving platter and dust with powdered sugar. Serve with whipped cream.

EGGY THIN CREPES: In blender combine 3 eggs, 1/2 cup milk, 1/2 cup water, 3/4 cup flour, 1 teaspoon sugar and 1/2 teaspoon salt. Mix until smooth. Bake in 8" crepe pan.