Caramel Cream Crepes Recipes

CARAMEL CREAM CREPES FOR 2

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.

CARAMEL CREAM CREPES

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.

CARAMEL-CINNAMON CREPE CAKE

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.

CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees F.
• Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
• In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
• Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
• To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

CHEF JOHN'S CREME CARAMEL

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.

CREME CARAMEL

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.

CARAMEL BANANA CREPES RECIPE BY TASTY

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!

CARAMEL APPLE CREPES

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.

APPLE CARAMEL CALVADOS CREPES

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.

CARAMEL CREAM

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

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.