825 g can sliced peaches in juice
⅓ cup honey
50 g pistachio kernels
400 g packet frozen crepes (8 crepes)
- Drain peaches, reserving juice. Cook nuts in a medium saucepan, stirring occasionally, for about 4 minutes, or until toasted. Roughly chop. Place in a heatproof jug. Combine 1/3 cup honey and reserved juice in same pan. Simmer for about 10 minutes, or until thickened. Pour 1/2 cup of the syrup over nuts. Add peaches to remaining syrup in pan. Cook until hot. Heat crepes according to packet directions. Spoon filling onto one quarter of each crepe. Fold into quarters. Pour over nut syrup.