Crepe Gateau With Strawberry Preserves And Creme Fraiche Recipes

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

STRAWBERRY CREME CREPES

Steps:

• In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

CHEF JOHN'S STRAWBERRY CREPE CAKE

Steps:

• Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
• Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
• Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
• Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
• Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
• Refrigerate until completely chilled before cutting and serving.

STRAWBERRY BANANA CREPE CAKE RECIPE BY TASTY

Steps:

• In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
• In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
• In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
• In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
• Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
• Arrange slices of strawberry on top for garnish.
• Slice and serve.
• Enjoy!

CREPE GATEAU WITH STRAWBERRY PRESERVES AND CREME FRAICHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in skillet. Let the batter rest at room temperature 1 hour.
• Over medium heat, warm skillet thoroughly. Lift skillet off heat; stir batter, and carefully ladle 3 tablespoons into skillet. Immediately rotate skillet so batter is thinly spread evenly across skillet to the edges. Return skillet to heat; cook crepe until edges are golden brown and lacy, about 1 minute. Using a heatproof rubber spatula, carefully flip crepe; cook other side until golden brown, about 30 seconds. Slide crepe out of skillet onto a plate. Repeat with remaining batter, stacking cooked crepes on top of one another. Let crepes cool completely.
• Prepare an ice bath. Place creme fraiche in a medium bowl set in ice bath. Add vanilla and remaining 3 tablespoons sugar to bowl; whip until mixture holds a line drawn by the whisk.
• To assemble: Place a crepe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over crepe, leaving a 1/2-inch border around the edge. Cover with another crepe, stacking neatly. Spread 2 heaping tablespoons creme fraiche mixture evenly over crepe, again leaving a 1/2-inch border around the edges. Continue alternating fillings with crepes, finishing with a crepe on top. If necessary, insert two long toothpicks through the layers to keep gateau in place. Refrigerate at least 15 minutes. Remove toothpicks; cut into wedges before serving.

CRêPE GâTEAU WITH STRAWBERRY PRESERVES AND CRèME FRAîCHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in the skillet. Let the batter rest at room temperature at least 1 hour.
• Over medium heat, warm the skillet thoroughly. Lift the skillet off the heat; stir the batter, and carefully ladle 3 tablespoons into the skillet. Immediately rotate the skillet so the batter is thinly spread evenly across the bottom to the edges. Return the skillet to the heat; cook the crêpe until the edges are golden brown and lacy, about 1 minute. Carefully flip the crêpe; cook the other side until golden brown, about 30 seconds. Slide the crêpe out of the skillet onto a plate. Repeat with the remaining batter, stacking the cooked crêpes on top of one another. Let the crêpes cool completely.
• Place the crème fraîche in a medium bowl set in an ice-water bath. Add the vanilla and remaining 3 tablespoons sugar; whip until the mixture holds a line drawn by the whisk.
• To assemble: Place 1 crêpe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over the crêpe, leaving a 1/2-inch border. Cover with another crêpe, stacking neatly. Spread 2 heaping tablespoons crème-fraîche mixture evenly over the crêpe, again leaving a 1/2-inch border. Continue alternating fillings with crêpes, finishing with a crêpe on top. If necessary, insert 2 long toothpicks through the layers to keep the gâteau in place. Refrigerate at least 15 minutes. Remove the toothpicks; cut into wedges before serving.

STRAWBERRIES AND CREAM CREPES

Steps:

• Place ingredients in blender container in order given.
• Blend 30 seconds,stop and stir down sides.
• Blend 30-60 seconds until smooth.
• Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.
• NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes.
• Or, refrigerate batter up to three days for use as needed.
• Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.).
• Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
• CREPES: Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
• Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great. When no one is looking, eat the scraps -- you worked hard for them, don't throw them out ;).
• Filling: Combine strawberries and granulated sugar in a bowl; stir well.
• Cover and chill 1 hour. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, beat until smooth.
• Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar. Serve immediately.

STRAWBERRY AND CRèME FRAîCHE GRATIN

Steps:

• Preheat broiler.
• In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.
• Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.