Crepe Bombs Recipes

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BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

CHERRY-CREAM CHEESE CRUMB CAKE BOMBS



Cherry-Cream Cheese Crumb Cake Bombs image

In my family, we all agree that the sweet, crunchy crumb topping is the best part of any baked good. Growing up, it was not uncommon to meet my aunt or mom in the kitchen late at night, stealing a few crumbs off the top of the cake. The next day there would be noticeably fewer crumbs, and some guilty looks on everyone's faces. I don't always have the energy to create time-intensive, complicated baked goods, so I have come up with some shortcuts. Thanks to Pillsbury™, the hard work of making the pastry is done, and I get to just focus on making memories and connecting my children to our heritage. I am proud to encourage a new generation of crumb topping lovers!

Provided by Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 ounces (from 8-ounce package) cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons butter, melted
5 tablespoons all-purpose flour
1/4 cup granulated sugar
One 12.4-ounce can Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
3 tablespoons cherry preserves or jam
1 egg
1 teaspoon water

Steps:

  • Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
  • In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
  • Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
  • In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
  • Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
  • Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.

BASIC CREPE BATTER



Basic Crepe Batter image

This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 1h20m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 5

2 eggs
1 1/4 cups 1% low-fat milk (you can use other fat contents)
1 cup plain flour
1/4 teaspoon salt
2 tablespoons butter, melted or 2 tablespoons vegetable oil

Steps:

  • Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
  • Sift the flour with the salt and add to the egg and milk mixture.
  • Add the melted butter or vegetable oil and blend thoroughly.
  • If beating by hand, strain the mixture through a sieve to remove any lumps.
  • Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
  • Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
  • You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

CREPE BOMBS



Crepe Bombs image

This recipe comes from one of my favorite books Teens Cook Dessert. I haven't tried this yet, but can't wait.

Provided by valgal123

Categories     Dessert

Time 30m

Yield 12 crepes, 4-6 serving(s)

Number Of Ingredients 9

4 eggs
1 1/3 cups milk
2 tablespoons oil
1 cup flour
1/2 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1 tablespoon orange zest
1/2 cup orange juice

Steps:

  • Crepes:.
  • Place eggs in blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
  • Heat an 8-inch saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4c of the batter and quickly swirl the batter around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a rubber spatula and turn the crepe over. Cook for 1 minute and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe. The cooked crepes can be stacked on top of each other and gently pulled apart when you are ready to use them or they can be separated by pieces of waxed paper for easier handling.
  • Sauce:.
  • Place the butter in a small saucepan and cook over medium-high heat for 2 minutes or until the butter is melted. Add the brown sugar, orange peel, and orange juice and bring to a boil. Fold the crepes in quarters, arrange 2 on each plate and spoon the sauce over the crepes. Or you can make it a bomb by bunching the edges together, pour the sauce in and dunk the whole thing in your mouth.

Nutrition Facts : Calories 621.9, Fat 38.1, SaturatedFat 18.9, Cholesterol 283.9, Sodium 575.7, Carbohydrate 58.4, Fiber 1.1, Sugar 29.6, Protein 12.7

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