Cream Filled Crepes With Tart Cherry Sauce Recipes
CHOCOLATE-CHERRY CREAM CREPES
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
CREAM FILLED CREPES WITH TART CHERRY SAUCE
This luscious dish can be made for breakfast or dessert. Sweet prepared crepes surround a rich cream filling and topped with a tart cherry sauce. Add dollops of whip topping and you've created something special in no time.
Provided by Vseward Chef-V
Categories Dessert
Time 2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
- Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
- Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
- SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
- Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
- Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
- Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.
CREPE FILLING
Steps:
- Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
- Spread on top of crepes and add desired toppings.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 76 kcal, Carbohydrate 4 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 49 mg, Sugar 4 g
CHERRY SAUCE
Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
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EASY CHERRY SAUCE RECIPE - NATASHASKITCHEN.COM
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5/5 (37)Total Time 15 minsCategory EasyCalories 59 per serving
- In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
- Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
- Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.
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- Slowly add in water so mixture is smooth. Add in sugar and salt and then mix in the melted butter, ensuring that batter is as smooth as possible.
- Heat skillet over medium low heat and spray lightly with cooking spray. Pour out a small amount of batter and spread it around with a wooden spoon or spatula. You want the crepes to be thin.
- Lightly cook on each side. The crepe is ready to flip when the top starts to cook (similar to a pancake), and a spatula can slide under the crepe easily.
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- In a medium saucepan stir together sugar and cornstarch; stir in water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
- Stir in liqueur and, if desired, food coloring. Serve warm or cooled to room temperature. (Cover and chill any leftovers for up to 3 days.)
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- In a bowl, sift flour and salt. , Make a well in the centre and gradually whisk in the liquid ingredients (eggs, 2 tbsp melted butter, and milk) until a smooth batter is formed. , Cover and refrigerate for 2 hours. , Brush a 7-inch nonstick pan with butter and heat the pan on medium heat. , Pour 1/4 cup batter into it. , Tilt to spread the batter evenly. , Cook until the top is set and the bottom is browned slightly. , Loosen the crepe from the pan. , Invert and cook the other side for 30 seconds until slightly brown. , Cook the remaining crepes like this. , For filling: , Beat the cottage cheese, cream cheese, 1/4 cup sugar, and vanilla essence with a mixer until smooth. , Spread 1 tbsp of cheese mixture on each crepe. , Fold one side, then the opposite side, and roll up the crepe (like a spring roll). , For cherry sauce: , In a skillet, boil 2/3 cup of water and add the cherries. | | Reduce heat, cover, and cook until tender, for about 5 minutes. , Towards the last minute of cooking,
- Serve immediately. , To serve, place two crepes on a plate and spoon some cherry sauce over the crepes.,.
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