PEACH CRÊPES WITH ALMOND PRALINE The crunch of praline contrasts with juicy peaches and whipped cream cheese for a winning summertime dessert. Eight 6- or 7-inch dessert crêpes ALMOND PRALINE 1/3 cup granulated sugar 1/3 cup chopped almonds 1/3 cup light cream cheese at room temperature 2 tablespoons powdered sugar 1 tablespoon amaretto or brandy, or 1/4 teaspoon almond extract 3/4 cup heavy (whipping) cream 3 peaches or nectarines, peeled, pitted, and diced Prepare the crêpes.

To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts. Add the nuts, shake to coat, and cook until the syrup turns a light amber color. Immediately pour onto a sheet of buttered aluminum foil; let cool. Chop finely or pulverize in a blender or food processor.

In a small, deep bowl, cream the cheese until fluffy. Beat in the sugar and amaretto, brandy, or almond extract. Pour in the cream and beat until stiff peaks form. Fold in two-thirds of the peaches. Reserve 2 tablespoons of the praline and fold in the remainder.

Spoon one-eighth of the peaches and cream on each crêpe and roll up. Spoon some of the remaining peaches alongside, and sprinkle with the reserved praline.

Makes 8 crêpes; serves 4.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]