Caramel Cream Crepes For 2 Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMEL CREAM CREPES



Caramel Cream Crepes image

Created by our Test Kitchen, these lovely, homemade crepes with a creamy caramel filling are a cinch to whip up with a flavor guests are sure to rave about.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 11

6 tablespoons fat-free milk
6 tablespoons egg substitute
1-1/2 teaspoons butter, melted
1/2 teaspoon vanilla extract
6 tablespoons all-purpose flour
6 ounces fat-free cream cheese
3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
2-1/4 cups reduced-fat whipped topping
1-1/2 cups fresh raspberries
1/3 cup white wine or unsweetened apple juice
3 tablespoons sliced almonds, toasted

Steps:

  • In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour. , Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between., In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Nutrition Facts : Calories 206 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

CARAMEL CREAM CREPES FOR 2



Caramel Cream Crepes for 2 image

Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

Steps:

  • In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour., Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter., In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Nutrition Facts : Calories 209 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

CARAMEL BANANA CREPES RECIPE BY TASTY



Caramel Banana Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 11

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
  • Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
  • Remove from heat and cool.
  • Spread half of the banana mixture on half of one crepe.
  • Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
  • Repeat with the other crepe.
  • Serve with whipped cream and a drizzle of caramel sauce.
  • Enjoy!

CHEF JOHN'S CREME CARAMEL



Chef John's Creme Caramel image

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 4

Number Of Ingredients 10

cooking spray
½ cup (scant) white sugar
1 large egg
3 large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

Steps:

  • Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
  • Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
  • Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  • Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  • Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
  • Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  • Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
  • Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
  • Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
  • To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g

CREPES WITH CARAMEL SAUCE AND TOASTED PECANS



Crepes with Caramel Sauce and Toasted Pecans image

Categories     Milk/Cream     Egg     Nut     Dessert     Bake     Pecan     Brandy     Spring     Pan-Fry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Crepes
2 1/2 cups whole milk
5 large eggs
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
2 tablespoons sugar
3/4 teaspoon salt
Additional melted butter (for frying)
Sauce
3 cups cajeta
3/4 cup whole milk
3 tablespoons unsalted butter
3 tablespoons Cognac or brandy
2 cups pecans, toasted, chopped

Steps:

  • For crepes:
  • Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
  • Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
  • For sauce:
  • Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
  • Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
  • Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.

CREME CARAMEL



Creme Caramel image

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  • In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
  • Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
  • With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

APPLE CARAMEL CALVADOS CREPES



Apple Caramel Calvados Crepes image

There is no doubt that this recipe is an undertaking, what with cooking the apples, making the crepes and some Calvados-flavored sauce. But if you want, you could do away with the sauce and crepes, and serve the buttery, almost caramelized apples over good vanilla ice cream. And even though you need to rustle up the three components, it is an easy choice when you have guests over, as everything can be made in advance. The apples and sauce can be reheated at the last minute and their warmth heats up the thin, pliable crepes.

Provided by Nigella Lawson

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 cup flour
1 1/3 cups milk
1 large egg
2 tablespoons unsalted butter, melted, more for frying
2 teaspoons Calvados or Apple Jack
4 Gala apples
Juice of half a lemon
2 tablespoons butter
2 tablespoons sugar
4 tablespoons butter
1/3 cup light brown sugar
1/3 cup light or dark corn syrup
1/3 cup heavy cream
2 teaspoons Calvados or Apple Jack

Steps:

  • In a blender or food processor, combine flour, milk and egg. Process just until blended. Pour into a pitcher and stir in 2 tablespoons melted butter and the Calvados.
  • Place a crepe pan or small nonstick skillet over medium-high heat. Brush with butter. Allow pan to heat for about a minute; if it is not hot enough batter will not spread thinly. Ladle a scant 1/4-cup batter into pan and quickly swirl so batter forms a thin pancake. Return pan to heat and watch for tiny bubbles to form on surface and edges of pancake. Flip pancake; it should be light golden brown. Allow to cook about 30 seconds longer, then transfer to a plate lined with parchment paper. Continue making pancakes, layering each one with parchment. Crepes may be covered and stored at room temperature for up to a day.
  • Peel, core and cut each apple in two. Cut the two pieces into four wedges, and cut each wedge crosswise. Place in a saucepan and add lemon juice, butter and sugar. Place over medium heat and cook uncovered, stirring occasionally, for 10 minutes. Cover and continue to cook and stir for another 10 minutes. Allow to cool for 5 minutes before serving.
  • In a small saucepan combine the butter, brown sugar and corn syrup. Bring to a boil and simmer for 2 minutes, then add cream and Calvados. Continue to simmer until thickened slightly, 2 to 3 minutes.
  • To assemble, place a room-temperature crepe on a plate. Spoon warm apple filling into center, and fold edges over it. Drizzle warm sauce on top. Repeat with remaining crepes, and serve.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 23 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 76 milligrams, Sugar 42 grams, TransFat 1 gram

CARAMEL-CINNAMON CREPE CAKE



Caramel-Cinnamon Crepe Cake image

A crepe cake, while often considered a showstopper, can also be a great family project. A light and fluffy filling gets spread between crepe layers - a perfect job for kids - before being chilled overnight. Topped with whipped cream, chewy strands of caramel and crunchy caramelized sugar, this is a special dessert that will appeal to everyone.

Provided by Antonia Lofaso Bio and Recipes

Categories     dessert

Time 11h15m

Yield 8 servings

Number Of Ingredients 17

One 10.8-ounce bag soft caramels, unwrapped
2 cups milk
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
2 cups milk, at room temperature
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted, plus more for the pan
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
4 large eggs, at room temperature
Whipped cream, for topping

Steps:

  • For the caramels: Preheat the oven to 350° F. Line a baking sheet with a silicone mat.
  • Reserve 1/2 cup caramels for serving. Put 6 of the remaining caramels on the prepared baking sheet and bake until bubbly and slightly dark around the edges, about 5 minutes. Let cool completely on the baking sheet, then crush into a fine powder in a food processor; set aside.
  • For the filling: Combine the remaining caramels with the milk, salt and 1/4 cup of the granulated sugar in a medium saucepan. Bring to just below a simmer over medium heat, stirring occasionally, until melted and smooth, 3 to 4 minutes.
  • Meanwhile, whisk the cornstarch, egg yolks and remaining 1/4 cup granulated sugar in a large bowl until smooth. While continually whisking, slowly pour in about half of the milk mixture until combined. Transfer the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened like pudding, 2 to 4 minutes.
  • Strain the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until chilled, 2 hours to overnight.
  • For the crepes: Puree the milk, flour, granulated sugar, butter, vanilla, salt, cinnamon and eggs in a blender on high speed until well mixed. Let the batter rest in the blender for 1 hour at room temperature or refrigerate up to 24 hours.
  • Before cooking, re-blend the batter on high speed for 30 seconds. Wipe 1/2 teaspoon butter on a medium crepe pan or 8-inch nonstick skillet in a very thin layer with a paper towel. Heat the pan over medium until hot.
  • Ladle 3 tablespoons batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Carefully loosen the crepe from the pan and flip it with a spatula. Cook until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter each time. Stack the crepes on the plate as you go (you should have about 20). Let them cool for 10 minutes before filling.
  • Finish the filling: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir one-quarter of the cream mixture into the caramel filling, then gently fold in the rest.
  • Put 1 crepe on a platter and top with a 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight.
  • Microwave the reserved 1/2 cup caramels, stirring every 30 seconds, until melted, about 1 minute. Top the cake with whipped cream, drizzle with the melted caramel and sprinkle with the caramel powder.

CARAMEL APPLE CREPES



Caramel Apple Crepes image

Make and share this Caramel Apple Crepes recipe from Food.com.

Provided by Galley Wench

Categories     Dessert

Time 50m

Yield 12 small crepes, 4-6 serving(s)

Number Of Ingredients 19

1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt
nonstick cooking spray
1 cup packed brown sugar
1/2 cup butter
3/4 cup whipping cream (unwhipped)
1 tablespoon butter
1 1/2 cups tart apples, peeled, cored and very thinly sliced
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup raisins
2 tablespoons apple brandy or 2 tablespoons rum
1/2 cup pecan pieces, toasted
1/4 cup powdered sugar
vanilla ice cream

Steps:

  • Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
  • Crepes:.
  • Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
  • Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
  • Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
  • Return to heat; brown on one side.
  • Invert pan over paper towel to remove.
  • Repeat with remaining batter.
  • Apple Filling:.
  • In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
  • Set aside.
  • Toss apple slices with lemon juice, cinnamon and nutmeg.
  • Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
  • Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
  • Serve with ice cream with caramel sauce drizzled over top.

Nutrition Facts : Calories 986.1, Fat 59.6, SaturatedFat 30.6, Cholesterol 248.3, Sodium 449.8, Carbohydrate 106.7, Fiber 3.8, Sugar 71.5, Protein 12.2

CARAMEL CREAM



Caramel Cream image

Use this cream to fill our Yule Logs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups (enough for 2 yule logs)

Number Of Ingredients 6

1 1/2 cups sugar
1/4 cup water
2 cups heavy cream
1/4 cup creme fraiche or sour cream
1/2 teaspoon pure vanilla extract
Pinch of coarse salt

Steps:

  • Prepare an ice-water bath. Heat sugar and water in a medium saucepan over medium-high heat until mixture boils and sugar dissolves, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Reduce heat to medium, and cook until sugar turns dark amber, 5 to 7 minutes more. Immediately remove from heat, and carefully whisk in 1 cup cream. Return to medium heat, and cook until sugar melts completely and mixture boils.
  • Remove from heat, and pour into a bowl set in ice-water bath. Let caramel cool, stirring often, for 10 minutes. Stir in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours or up to 5 days.
  • Just before using, beat remaining 1 cup cream until stiff peaks form. Gently fold into caramel sauce, using a rubber spatula, until incorporated. Whisk to thicken, about 1 minute.

CARAMEL CREAM FROSTING



Caramel Cream Frosting image

This creamy frosting takes some time, but has a truly caramel flavor. Try it!

Provided by Barbara

Categories     Desserts     Frostings and Icings

Yield 8

Number Of Ingredients 4

2 tablespoons white sugar
1 cup white sugar
½ cup butter
½ cup heavy whipping cream

Steps:

  • Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
  • Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.5 g, Cholesterol 50.9 mg, Fat 17 g, Protein 0.4 g, SaturatedFat 10.7 g, Sodium 87.4 mg, Sugar 28.1 g

More about "caramel cream crepes for 2 recipes"

CRêPES WITH CREAMY CARAMEL RECIPE - AURELIO MONTES
crpes-with-creamy-caramel-recipe-aurelio-montes image
2013-12-07 Step 1. In a medium bowl, whisk the eggs with the milk and salt. Gradually whisk in the flour, then the melted butter. Let rest at room …
From foodandwine.com
5/5
Total Time 1 hr 25 mins
Servings 12
  • In a medium bowl, whisk the eggs with the milk and salt. Gradually whisk in the flour, then the melted butter. Let rest at room temperature for 30 minutes.
  • Heat the oven to 325°. Brush an 8-inch nonstick skillet with softened butter. Pour in 1/4 cup of the batter and tilt to coat. Cook for 45 seconds over moderately high heat. Turn and cook for 10 seconds longer. Transfer to a plate. Repeat with the remaining butter and batter, reducing the heat to moderate when the pan becomes too hot; stack the crêpes. Spread 1 scant tablespoon of dulce de leche on each crêpe and fold in quarters. Arrange the crêpes, overlapping, on 2 baking sheets and bake for about 5 minutes, or until warmed through. Transfer to a platter, dust with confectioners’ sugar and serve.


CHOCOLATE CARAMEL CREAM CHEESE CREPES - FIESTA FRIDAY
chocolate-caramel-cream-cheese-crepes-fiesta-friday image
2018-05-10 Slide the crepe onto a plate. Repeat until you've used up the batter. In a mixing bowl, beat cream cheese and caramel sauce until smooth and fluffy. Fold in whipped cream. Spread about 1 or 2 tablespoons of filling on one side …
From fiestafriday.net


CREPES FOR TWO (SMALL BATCH RECIPE) - DESSERT FOR TWO
crepes-for-two-small-batch-recipe-dessert-for-two image
2019-02-13 Instructions. In a blender, add the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. (Reserve the rest of the butter for greasing the crepe pan). Puree the mixture for about 30 seconds on high, and then turn off …
From dessertfortwo.com


CREME CARAMEL | RICARDO
creme-caramel-ricardo image
Flan. Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins. Prepare a water bath by laying a towel in the bottom of large baking …
From ricardocuisine.com


FRENCH CREPES WITH SALTED BUTTER CARAMEL RECIPE
french-crepes-with-salted-butter-caramel image
2019-04-03 French crepes served with a salty caramel sauce makes a fabulous dessert and is unbelievably easy to make. ... remove the pan from the heat and carefully add the hot cream and melted butter to the caramel. Take care to …
From thespruceeats.com


CREPES WITH CARAMEL SAUCE RECIPE - SERIOUS EATS
crepes-with-caramel-sauce-recipe-serious-eats image
2020-05-07 Assemble: Heat a large wide skillet over medium heat. Brush pan with melted butter. Ladle scant 1/4 cup batter into hot skillet and tilt the pan until batter covers the bottom evenly. Cook about 1 minute, or until golden on the …
From seriouseats.com


CARAMEL AND COOKIE BUTTER CREPES - EASY PEASY MEALS
2018-11-15 Heat an 8-9 inch skillet over medium low heat. Spray the skillet with cooking spray. Pour a scant 1/3 cup into the skillet, and tilt it to cover the bottom of the pan. Let cook about a minute until edges start to lift and look crisp, and center bubbles, then use …
From eazypeazymealz.com


SALTED APPLE CARAMEL CREPE RECIPE - FOOD NEWS
Salted Caramel Apple Crepe Recipe. Make crepes: Place milk, water, eggs, and salt into the bowl of a food processor or blender and pulse five times to combine. Add flour and butter and blend 1 minute. Place batter in refrigerator and chill for two hours. Make caramel sauce: Melt butter in a small saucepan and stir in brown sugar. Bring to a ...
From foodnewsnews.com


CARAMEL CREAM CREPES FOR 2 | RECIPE | RECIPES, DESSERTS, EAT DESSERT
Mar 7, 2020 - Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.
From pinterest.com


CARAMEL APPLE CREPES | BETTER HOMES & GARDENS - BHG.COM
Step 1. In a medium saucepan cook apples in butter over medium heat until tender, about 5 minutes. Stir in brown sugar and cornstarch. Stir in whipping cream and apple brandy or apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/2 cups. Advertisement.
From bhg.com


ORANGE-CARAMEL CREPES RECIPE | MYRECIPES
Learn how to make Orange-Caramel Crepes. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


CREPES WITH CARAMEL SAUCE RECIPE - FOOD NEWS
Assembling the crepes: Heat the oven to 350. Butter a large gratin dish. Arrange crepes on a work surface. Place a spoonful of the apple mixture on one corner of the crêpe.
From foodnewsnews.com


CREAMY DARK CARAMEL & PECAN CREPES - LOVE FRENCH FOOD
Mix dry ingredients in a bowl. Make a well in the center, then add the eggs, melted butter, and 2 tablespoons of the milk. Stir with a whisk until smooth. Slowly stir in the remainder of the milk. Let stand 1 hour. How To Make Dark Caramel Filling. Melt butter in saucepan. Add brown sugar and stir with whisk constantly until sugar is dissolved.
From lovefrenchfood.com


CARAMEL APPLE CREPE CAKE – BROKEN OVEN BAKING COMPANY
2021-09-27 Add the eggs, kefir, milk, melted butter, flour, sugar and salt to a blender and pulse twice for 15 seconds each. Place the covered blender in the refrigerator for 45-60 minutes. Slice the apples and make the whipped cream and caramel sauce while the crepe batter chills. Lightly grease an 8 inch nonstick skillet with butter and heat on medium-low.
From brokenovenbaking.com


BARBS RECIPE OF THE DAY: CARAMEL CREAM CREPES
2013-05-06 1 1/2 tsp. butter, melted 1/2 tsp. vanilla extract 6 Tbsp. all-purpose flour 6 oz. fat-free cream cheese 3 Tbsp. plus 6 tsp. fat-free caramel ice cream topping, divided 2 1/4 c. reduced-fat whipped topping 1 1/2 c. fresh raspberries 1/3 c. white wine or unsweetened apple juice 3 Tbsp. sliced almonds, toasted Directions:
From barbsrecipeoftheday.blogspot.com


CREPES WITH SALTED CARAMEL CREAM - MY BERRY FOREST
2019-08-25 NOTE: it's easier to shape the crepes in a pan if you lift the pan when pouring the batter. I recommend using about 1/3 cups of batter per crepes. Blend all salted caramel sauce ingredients except whipped cream. Mix about half of the salted caramel sauce with 1 cup of whipped cream. Leave rest of the sauce for serving.
From myberryforest.com


CARAMEL CREAM CREPES RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


CARAMEL CREAMS® - GOETZE'S CHEWY CARAMELS WITH A CREAM CENTER
Goetze's Candy Caramel Creams ®, also know also "Bull-Eyes®," are unlike any other caramel candy.Made with wheat these caramels are chewy, not sticky, and made with a decadent cream center! Caramel Creams ® still use the same original vanilla flavor that was introduced by Goetze's Candy back in 1918. Today, Caramel Creams® are available in two flavors year …
From caramelcreams.com


CARAMEL CREAM CREPES FOR 2 RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


BUTTERED CREPES WITH CARAMEL AND PECANS RECIPES
Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.) Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes ...
From recipes.servegame.org


ESPRESSO CREAM CREPE CAKE – CARAMEL KITCHEN
Cook the crepe for 1-2 minutes and then gently flip and continue to cook 1-2 minutes more or until lightly browned. Remove crepe to a plate and continue to stack finished crepes on top. Allow to cool completely before assembling cake. You will need around 13-15 crepes for the cake. Crepes can be made up to two days in advance in and kept ...
From caramelkitchen.com


CARAMEL CREAM CREPES FOR 2 RECIPE | TASTE OF HOME
Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.
From staging2.tasteofhome.com


SALTED CARAMEL CREPE CAKE - CONFESSIONS OF A BAKING QUEEN
2018-02-01 Place a 9-10 inch skillet over medium-low heat while you prepare the crepe batter. In a medium bowl whisk together flour, salt, and sugar. Set aside. In another bowl whisk together half and half, water and eggs. Add half of the mixture to the flour mixture, then add melted butter and finally remaining half & half mixture.
From confessionsofabakingqueen.com


BANANA RUM CREPES RECIPES
Steps: Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute.
From recipes.servegame.org


CREME CARAMEL (2) | RICARDO
In a bowl, beat the eggs with the sugar until smooth. Gradually add the hot milk, whisking continuously. Pour into the ramekins. Prepare a water bath: place a cloth or baking mat (Silpat) at the bottom of a large baking dish. Place the ramekins on top of the mat and pour hot water halfway up the ramekins.
From ricardocuisine.com


CREAM SAUCE FOR CREPES - ALL INFORMATION ABOUT HEALTHY RECIPES …
Mushroom Crepes With Cream Sauce Recipe - Food.com trend www.food.com. 1 teaspoon salt 1 ⁄ 4 teaspoon black pepper, freshly ground 4 cups cream 2 ⁄ 3 cup parmesan cheese, grated Filling 4 cups mixed mushrooms, sliced 3 ⁄ 4 cup butter salt and pepper DIRECTIONS Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
From therecipes.info


APPLE CREPES WITH CARAMEL SAUCE - SIMPLY SO GOOD
2013-11-08 Place diced apples into a bowl and set aside. In a large skillet, melt 6 tablespoons of butter. Add the apples and stir to coat with butter. Add 1/2 cup sugar. 1/2 cup brown sugar. Stir. Cook apples covered for about 10 minutes. Remove lid and continue to cook for about 7 minutes or until apples are soft. Add vanilla.
From simplysogood.com


BANANA FILLED CARAMEL CHOCOLATE CREPES RECIPE
Crecipe.com deliver fine selection of quality Banana filled caramel chocolate crepes recipes equipped with ratings, reviews and mixing tips. Get one of our Banana filled caramel chocolate crepes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Chocolate Banana Puddings Do you know how to make an irresistible pudding using just …
From crecipe.com


CARAMEL CREAM CREPES RECIPE
Crecipe.com deliver fine selection of quality Caramel cream crepes recipes equipped with ratings, reviews and mixing tips. Get one of our Caramel cream crepes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Caramel Cream Crepes Tasteofhome.com Created by our Test Kitchen, these lovely, homemade crepes with …
From crecipe.com


APPLE CREPES RECIPES
Steps: In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to …
From recipes.servegame.org


CARAMEL CREPE CAKE | WILLIAMS SONOMA
2019-08-10 To assemble the cake, transfer the cooled caramel mixture to a bowl of a stand mixer fitted with the whisk attachment. Mix on high until the mixture becomes lighter in color and texture and holds stiff peaks, about 5 minutes. Center a crepe on a serving platter and spread with 3 to 4 Tbs. of the caramel cream. Center another crepe on top of the ...
From williams-sonoma.com


PIN ON FOOD!!
Apr 29, 2012 - Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.
From pinterest.co.uk


CARAMEL BANANA CREPES RECIPE - MY EASY RECIPES
For the caramel sauce melt the sugar until it have a nice brown colour, then add the butter and the cream. Cook for 1-2 min, stirring to combine. Now, you’ll make the real caramel banana crepes. On each crepe put 3-4 banana slices and roll over. Cut each crepes in 3 and set it on a grased bowl.Bake for 7 min. Top the banana crepes with the ...
From myeasyrecipes.net


LEMON CARAMEL SAUCE RECIPES
This would be great over apple fritters with vanilla ice cream. Cook the caramel darker for a less sweet, slightly bitter flavor. Provided by Food Network. Categories dessert. Time 20m. Yield about 1 1/2 cups. Number Of Ingredients 4
From recipes.servegame.org


Related Search