Best Crepe Recipe Recipes Recipe For Stuffed

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STUFFED CREPES



Stuffed Crepes image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.

CREPES STUFFED WITH APPLES AND CHERRIES



Crepes Stuffed with Apples and Cherries image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 12 crepes

Number Of Ingredients 14

2 cups flour
2 tablespoons sugar
1 teaspoon salt
6 eggs
6 tablespoons butter, meted and cooled
2 cups milk
2/3 cup water
2/3 cup dried cherries
4 Granny Smith apples, firm, peeled, cored and coarsely chopped
1 cup water
1/2 cup Kirsch or brandy
2 tablespoons sugar
1 teaspoon lemon juice
Blanched chives, for crepe bundles

Steps:

  • In a bowl of a food processor set with the metal blade, place the flour, sugar and salt. Add the eggs and process with pulsing action. Add the butter, milk and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.
  • Spray fry pan or crepe pan with non-stick spray. Heat pan. When hot, ladle in enough batter to thinly coat surface of the pan. Cook on 1 side and flip. Cook on other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.
  • Place the cherries and apples in a large saute pan. Add the water, brandy, sugar and lemon juice. Simmer until apples are cooked but still firm to the touch, about 15 minutes. Strain the mixture.
  • To Stuff Crepes: Preheat oven to 350 degrees F. Carefully place a large tablespoon of the filling mixture in the middle of each crepe. Bring up the sides of the crepe and tie with a chive like a little purse. Refrigerate, loosely covered, until ready to bake. When ready to serve heat in oven until warm and crisp.

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!

Provided by meliss

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h

Yield 6

Number Of Ingredients 13

3 eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries

Steps:

  • Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  • Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  • Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  • To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g

FRENCH CREPES



French Crepes image

A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.

Provided by CYBERCHEF

Categories     Breakfast and Brunch     Crepes     Sweet

Time 35m

Yield 12

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Steps:

  • Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g

CHICKEN STUFFED CREPES



Chicken Stuffed Crepes image

Savory filling for your favorite Crepe recipe. I used this one by MizzNezz: http://www.recipezaar.com/Crepes-18410 ...and served with crispy thin slices of garlic bread and steamed peas.

Provided by sarikat

Categories     Chicken Breast

Time 50m

Yield 4 crepes, 2-3 serving(s)

Number Of Ingredients 10

4 crepes
1 1/4 lbs boneless skinless chicken breasts
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
3 ounces baby spinach leaves
4 ounces baby portabella mushrooms, thickly sliced
1/4 cup finely chopped onion
1/2 cup grated parmesan cheese
1 cup red pasta sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325°F.
  • Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
  • Remove chicken medallions from pan, retaining juices.
  • Cook spinach, onion and mushrooms just until done, then add chicken back inches
  • Add parmesan to chicken and veggies, mix well.
  • Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
  • Spoon tomato sauce over crepes, top with mozzarella cheese.
  • Bake at 325F for 20 minutes.

Nutrition Facts : Calories 714, Fat 26.5, SaturatedFat 13.1, Cholesterol 230.8, Sodium 1847.5, Carbohydrate 22.9, Fiber 2.6, Sugar 14, Protein 92.8

CRAB CREPES



Crab Crepes image

Make and share this Crab Crepes recipe from Food.com.

Provided by gail coburn

Categories     Crab

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon minced onions or 1 tablespoon minced shallot
2 tablespoons flour
1 1/2 cups half-and-half
1 cup crabmeat
1/4 cup sherry wine
1 can sliced mushroom
16 crepes
1/4 cup grated parmesan cheese
1/4 cup grated gruyere cheese
1/4 cup slivered almonds

Steps:

  • Melt butter, add shallots and saute until yellow.
  • Add flour and cook until bubbly, add half and half.
  • cook until thick and smooth.
  • Add crabmeat, mushrooms and sherry to half of the sauce.
  • Spoon part of the crabmeat mixture into each crepe.
  • (roll up each crepe) Place in buttered shallow casserole.
  • Cover with remaining sauce.
  • Sprinkle with cheese and slivered almonds.
  • Bake 350 degrees for 30 minutes.

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