Connors Sweet Cheese Crepes Recipes
SWEET CREPES
Provided by Dave Lieberman
Categories dessert
Time 1h28m
Yield about 5 servings
Number Of Ingredients 13
Steps:
- Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
- Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
- Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
- Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.
CONNOR'S SWEET CHEESE CREPES
Filled with a sweet cream cheese filling and topped with crunchy pecans, these thin dessert crepes make a nice dessert after any meal.
Provided by Jennifer
Categories Crepes and Blintzes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Mix milk, flour, melted butter, eggs, powdered sugar, vanilla, and nutmeg for crepes together in a bowl.
- Spray a nonstick pan with cooking spray and heat over medium heat. Pour 1/4 cup crepe batter into the heated pan. Tilt and swirl the pan until batter evenly coats the surface. Cook until light brown on the bottom, about 2 minutes. Flip and cook on the other side for about 2 minutes. Remove to a plate and repeat to cook remaining crepes.
- Mix cream cheese, powdered sugar, softened butter, and syrup together in a bowl until smooth.
- To serve, fill each crepe with filling and pecans.
Nutrition Facts : Calories 569.1 calories, Carbohydrate 55.4 g, Cholesterol 180.4 mg, Fat 34 g, Fiber 1 g, Protein 11.7 g, SaturatedFat 19.8 g, Sodium 178.2 mg, Sugar 31.1 g
CHOCOLATE COTTAGE CHEESE CREPES
This is a good dessert for people on diets because it has a good mix of slow-digesting carbohydrates, protein, and healthy fats.
Provided by RebDan
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Combine cottage cheese, protein powder, oats, and egg whites in a blender; blend until you have a smooth batter.
- Heat oil in a skillet over medium heat. Spoon batter onto the hot skillet and cook for 1 to 2 minutes. Flip and cook until second side is dry, 1 to 3 more minutes.
- Remove from the skillet and spread with peanut butter.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 18.4 g, Cholesterol 92.5 mg, Fat 7.6 g, Fiber 2.6 g, Protein 46.9 g, SaturatedFat 2.5 g, Sodium 568.6 mg, Sugar 2.9 g
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- In a small saucepan, heat the milk to a boiling point over medium high heat. Turn off the heat, add the shredded cheese and whisk until the cheese is fully melted.
- Transfer the cheese mixture into a mixing bowl with whisk attachment. (Alternatively, you can use a handheld electric mixer or just whisk.) Whisk the mixture on low speed until it’s cooled down to room temperature. (Make sure the mixture is not hot before adding the eggs, or you’ll get scrambled eggs.) Add the eggs and beat the mixture until well combined, about 3 minutes. Add the flour, sugar and salt and beat on medium low speed just until combined, 1-2 minutes. Don’t overmix, or the batter will get tough and rubbery! Whisk in the vegetable oil.
- Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You’ll get about 16 crepes. Cool the crepes completely. At this point you can wrap the crepes with a plastic wrap and refrigerate for up to a day.
- To make the filling, mix the sour cream with chopped scallion. Salt and pepper to taste. When ready to serve the crepes, spread about ½ tablespoon of filling all over the crepes. Fold in two sides, and then roll the crepe into a cigar.
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