Grilled Peaches Corn Crepes

Preheat gas grill with lid down to medium-high heat.

Combine ricotta cheese, powdered sugar, vanilla and salt in mixing bowl with mixer until blended and creamy.  Cover; refrigerate.

Thread pieces of fruit onto double skewers and grill lightly about 3 minutes per side.  Remove from grill and chop into 1/2-inch chunks; toss in bowl with white balsamic vinegar, set aside.

Whisk together eggs and banana; add dry corn muffin mix and 1/2 to 3/4 cup water.  Whisk until blended and batter is a thin consistency.

Heat 10-inch skillet on grill burner, spray with nonstick cooking spray.  Pour 1/4 cup batter into skillet, spreading evenly and turn over when underside is golden brown.  Remove when both sides are golden brown.

Place crepe onto plate, spoon 1/2 cup grilled fruit on one half of the crepe, top with 1/2 cup whipped ricotta and fold crepe over.  Repeat with remaining crepes.