STRAWBERRY CREPES FLAMBE
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield 4 crepes
Number Of Ingredients 8
Steps:
- Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
- Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
- To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.
CREAMY STRAWBERRY CREPES
This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!
Provided by meliss
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g
FRUIT 'N' CREAM CREPES
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons 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. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.
FRESH FRUIT FILLED CREPES
Delicious for a brunch.
Provided by Joe Boyle
Categories Fried Pastry
Time 1h10m
Number Of Ingredients 6
Steps:
- Break eggs into a medium bowl and whisk together.
- Add milk, vanilla extract, and whisk into the eggs.
- Slowly add the sifted flour while continually whisking to prevent lumps.
- Add the salt, then whisk in the cooled melted butter.
- Let the batter rest for 30 minutes.
- Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
- Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
- Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
- Fill with topping of choice.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
CRêPES WITH FLAMBéED PEACHES
This no-bake dessert is a great one to keep in your pocket since it comes together super fast and tastes great topped with whipped cream or ice cream. To safely flambé, use a long stick lighter to ignite the rum and make sure there isn't anything above the skillet. Let the flame completely die out before pouring over the crepes.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 crêpes
Number Of Ingredients 6
Steps:
- Lightly brush a crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle, then transfer to a serving platter. Repeat with the remaining crêpes.
- Sauté the peaches in the butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes.
- Carefully add the rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the lime juice. Spoon the peaches over the crêpes.
CREPE WITH FRUIT FLAMBE FILLING
Make and share this Crepe With Fruit Flambe Filling recipe from Food.com.
Provided by tomoko matsunaga
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Crepes:.
- Sift dry ingredients into a bowl.
- Mix together wet ingredients.
- After making a well in the dry ingredients, pour wet ingredients into the well and gradually incorporate ensureinga smooth batter.
- Allow to rest for 30 minutes.
- When rested process as for crapes.
- Fruit Flambe filling:.
- Melt the butter and sugar in a saucepan. Add the juices and cook for 1-2 min until boil.
- Add the fruit of your choice and gently toss it in the juices. add brandy and grand manier, cook further 30 sec to evaporate the alcohol.
- put fruit flambe on the crape and fold. serve with scoop of ice cream.
Nutrition Facts : Calories 376.1, Fat 15.9, SaturatedFat 9.5, Cholesterol 93.5, Sodium 172.9, Carbohydrate 49.5, Fiber 0.9, Sugar 22.1, Protein 7.1
FUZZY NAVEL FLAMBE CREPES
Steps:
- To make the peaches: Place peaches in a medium bowl. Pour boiling water over peaches and let stand for 30 seconds. Remove the peaches from the hot water and plunge them into a bowl filled with cold water and ice. When the peaches are cool enough to handle peel the skins using a pairing knife. Cut each peach into eighths. In a medium bowl, combine the peach slices, peach schnapps, sugar and orange zest. Set aside.
- To make the flambe: In a large saute pan over medium heat, melt the clarified butter. Briefly saute one crepe at a time, just long enough to heat through. Fold each crepe into quarters and place on a warm serving plate. Add one third of the peaches and saute for 30 seconds. Carefully add 2 tablespoons of the orange liqueur. At full arm's length, slightly tip the back side of the saute pan towards the gas flame to ignite the liqueur. Let the flame extinguish. Ladle peaches over the crepes. Garnish with freshly grated nutmeg. Serve with vanilla ice cream.
- Combine the pastry flour and salt in a medium bowl. Add 1 cup of milk. Whisk until all the lumps are removed and a paste is formed. Add the butter and whisk until well incorporated. Slowly whisk in the 2 cups of milk and the eggs. Cover with plastic wrap and let stand for 1/2 hour in the refrigerator.
- Heat the crepe pan over very low heat for 3 to 5 minutes. Meanwhile, thin the batter with the remaining milk as needed. Ladle 2 ounces into the dry pan and quickly swirl the batter around until the bottom of the pan is evenly coated (see Cook's Note**). Turn the crepe when the top looks firm, after about 1 minute. Cook for 15 to 30 seconds on the other side. Layer crepes between pieces of wax paper to prevent sticking (see Cook's Note***). Cover with plastic wrap and refrigerate until ready to use.
QUICK N' EASY FRUIT CREPES
A girl named Sophie shared this recipe with me, I am not sure where she got it from, but it remains in my memory forever! These crepes are very tasty and would double as pancakes if that's what you prefer, although they make thin pancakes.
Provided by SUPERchef
Categories Breakfast
Time 15m
Yield 7-8 crepes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Spray non-stick on pan, and heat on medium heat.
- Combine all ingredients in a measuring cup.
- When pan is ready (water droplets thrown on it should sizzle), pour on crepe batter until desired size. (Swivel the pan a little to spread out the batter a bit).
- Once the edges have changed colour and firmed up, flip the crepe and leave on the other side for about 10 seconds.
- Cover with fruit topping and whipped cream.
- Fruit Topping Suggestion: Combine frozen fruit in pot with water and sugar (You can use fresh fruit too, I just happen to have a lot of frozen fruit handy.).
- Heat on medium high heat (while you are making the crepes).
- When it's heated you can either leave as is or puree it.
Nutrition Facts : Calories 438.2, Fat 11, SaturatedFat 5.7, Cholesterol 134.2, Sodium 117, Carbohydrate 70.6, Fiber 2.9, Sugar 14.8, Protein 14.3
TROPICAL FRUIT FLAMBé
This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.
Provided by jjbazoka Music
Categories Desserts Fruit Desserts
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
- Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
- Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
- Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g
TROPICAL-FRUIT CREPE CAKE
If they like piña coladas, and gorgeous sweets for dessert, they'll go gaga for this crêpe cake layered with coconut-infused pastry cream. You can make the filling and the crêpes (all 40 of them) up to three days ahead, so there's no need to stress the day of. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 17
Steps:
- Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
- In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
- Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
- Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
- Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
- To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.
CHOCOLATE-FRUIT CREPES
Steps:
- In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk 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 microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and, if desired, garnish with whipped cream.
Nutrition Facts : Calories 241 calories, Fat 6g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 109mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
More about "crepe with fruit flambe filling recipes"
FRUIT-FILLED CREPES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Crepe RecipesCalories 225 per servingTotal Time 1 hr 15 mins
- Prepare crepe batter. While it is resting, drain yogurt for Vanilla Cream, if using, and make filling.
- Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread about 2 tablespoons filling over one half of the less-attractive side of each crepe. Fold the unfilled side over the filling, then fold the crepe in half to make a fan shape. Overlap the crepes slightly in the prepared baking dish.
- Cover the crepes with foil and bake until heated through, 15 to 20 minutes. Meanwhile, finish the Vanilla Cream, if making. Dust the crepes with sugar and serve with Vanilla Cream (or ice cream).
LEARN HOW TO FLAMBé AT HOME: THE 12 BEST FLAMBé RECIPES
From masterclass.com
FABULOUS FRUIT-FILLED CREPES (GF) - THE NOURISHING HOME
From thenourishinghome.com
30 SWEET & SAVORY CREPE FILLING IDEAS YOU NEED TO TRY
From yummyaddiction.com
48 DELICIOUS CREPE FILLINGS THAT WILL RULE YOUR SUNDAY …
From diys.com
26 SWEET CREPE FILLINGS TO ENJOY WHEN YOU NEED THE BOOST
From diys.com
HEALTHY CREPES WITH FRUIT FILLING: NO-GUILT DESSERT!
From jennifermaker.com
ORIGINAL FRENCH CRêPES SUZETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SWEET CREPES WITH SUMMER FRUITS - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
PEACH FLAMBé | RICARDO
From ricardocuisine.com
CREPE FRUIT FILLING RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREPES WITH FRUIT FILLING - YOUTUBE
From youtube.com
CREPES WITH FRESH FRUIT, WHIPPED CREAM AND GANACHE
From evilshenanigans.com
JULIA CHILD’S FLAMING CREPES SUZETTE - THE OLD HEN
From theoldhen.com
CHOCOLATE CREPE WITH CREAM AND FRUIT FILLING RECIPE
From recipes.timesofindia.com
13 BEST CREPE FILLING IDEAS - IZZYCOOKING
From izzycooking.com
EASY CREPES WITH JAM OR FRUIT PRESERVES - JULIA'S ALBUM
From juliasalbum.com
34 BEST CREPE FILLING IDEAS (RECIPES YOU NEED TO TRY!)
From theblondebuckeye.com
12 SWEET CREPE FILLING IDEAS YOU CAN ENJOY ON SUNDAY BRUNCH
From porculine.com
CREAM CHEESE CREPE FILLING (4 INGREDIENTS!) - I HEART NAPTIME
From iheartnaptime.net
17+ SAVORY CREPE FILLINGS – BELGIAN BOYS
From belgianboys.com
RICOTTA FILLED CREPES WITH FRESH FRUIT - SHE LOVES BISCOTTI
From shelovesbiscotti.com
SWEET BREAKFAST CREPES WITH LEMON WHIPPED CREAM AND FRESH FRUIT
From thespeckledpalate.com
HOW TO MAKE CREPES (WITH BERRIES + CREAM FILLING) - LIFE MADE …
From lifemadesimplebakes.com
EASY BLENDER CREPES WITH BERRIES AND CREAM - SKINNYTASTE
From skinnytaste.com
10 BEST CREPE FILLINGS RECIPES | YUMMLY
MERINGUE CREPES WITH STRAWBERRIES FOSTER FLAMBE - AT HOME …
From athomewithrebecka.com
TROPICAL FRUIT CREPES DELIGHT - JUST SAVOR IT
From justsavorit.com
10 BEST CREPE FILLINGS RECIPES | YUMMLY
From yummly.com
FRUIT FLAMBE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: CRêPE FLAMBé STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
CREPE SUZETTE FLAMBE RECIPE | EAT SMARTER USA
From eatsmarter.com
RECIPE: STRAWBERRY CREPES FLAMBé - AY MAGAZINE
From aymag.com
FLAMBéED PEARS ARE THE DECEPTIVELY SIMPLE DESSERT OF OUR DREAMS
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love