Crepes With Sour Cream And Strawberries Recipes

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STRAWBERRY CREPES



Strawberry Crepes image

Speciality Chiswick Gardens Restaurant, Sydney, Australia

Provided by Food Network

Categories     dessert

Yield 4 crepes

Number Of Ingredients 12

1 cup all-purpose flour
1 whole egg plus 1 yolk
Pinch salt
1 1/4 cups milk
1/4 cup butter
3/8 cup sugar
3 dozen strawberries, hulled
1/4 cup strawberry syrup (you can use syrup from canned or frozen strawberries)
2 tablespoons Pernod
2 tablespoons Grand Marnier
2 tablespoons cognac
2 tablespoons heavy cream

Steps:

  • Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.
  • Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.
  • Recommended drink: a good Brut Champagne

CREPES WITH SOUR CREAM AND STRAWBERRIES



Crepes With Sour Cream and Strawberries image

Make and share this Crepes With Sour Cream and Strawberries recipe from Food.com.

Provided by Nimz_

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup flour, sifted
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten slightly
1 1/4 cups milk
3 tablespoons milk
3 tablespoons salad oil
1 cup sour cream
1 1/2 tablespoons sugar
1 tablespoon Grand Marnier
2 tablespoons butter
2 cups capped and sliced strawberries
powdered sugar (to garnish)

Steps:

  • Crepes:.
  • Combine flour, sugar, baking powder and salt in mixing bowl.
  • Add eggs, milk and oil to dry ingredients.
  • Mix only until moistened.
  • Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
  • Turn and brown other side.
  • Place on waxed paper.
  • Crepes may be made ahead and frozen with wax paper between them.
  • Filling:.
  • Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
  • Roll up and arrange in long, shallow dish.
  • Cover and refrigerate until serving time.
  • To heat, melt butter in a skillet or crepe pan over medium high heat.
  • Heat crepes carefully.
  • Add remaining strawberries and heat only until completely warmed.
  • Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.

Nutrition Facts : Calories 357.7, Fat 22.8, SaturatedFat 10.2, Cholesterol 105.7, Sodium 370, Carbohydrate 31.6, Fiber 1.5, Sugar 9.8, Protein 7.7

STRAWBERRY-SOUR CREAM CREPES



Strawberry-Sour Cream Crepes image

This is a great recipe that came from a paper back cookbook called "Wonderful Ways to Prepare Crepes & Pancakes" by Jo Ann Shirley. I just wanted to post it here for safekeeping and to share with friends across the world! I like to use a non-fat plain yogurt instead of the sour cream for a slightly more healthy version.

Provided by melissulactosetoler

Categories     Breakfast

Time 1h15m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 10

3 eggs
1 cup milk
2/3 cup water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 tablespoons unsalted butter, melted
2 cups sour cream or 2 cups plain yogurt
1/3 cup sugar
2 cups sliced fresh strawberries
powdered sugar

Steps:

  • Crepes:.
  • Beat the eggs and add to the milk and water.
  • Sift flour with the salt and gradually add to the egg and milk mixture.
  • Add the melted butter and blend thoroughly.
  • If mixing by hand, strain the batter through a sieve to remove any lumps.
  • Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
  • Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frying pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side. Makes 12.
  • Filling:
  • Beat together the sour cream or yogurt with the sugar and set aside.
  • Fold in the strawberries.
  • Fill each crepe with the mixture and fold over.
  • Sprinkle with powdered sugar and serve.

STRAWBERRIES WITH SWEETENED SOUR CREAM



Strawberries with Sweetened Sour Cream image

This quick and easy treat is ideal for a warm summer night.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Number Of Ingredients 3

1 cup reduced-fat sour cream
2 tablespoons light-brown
2 pints fresh strawberries

Steps:

  • In a small bowl, whisk together sour cream and sugar. If desired, sprinkle more sugar on top as a garnish. Serve with fresh strawberries, rinsed and patted dry.

STRAWBERRY CREME CREPES



Strawberry Creme Crepes image

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. -Debra Latta, Port Matilda, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h25m

Yield 22 crepes.

Number Of Ingredients 20

1-1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts :

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14

4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

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.

Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

STRAWBERRY CREPES



Strawberry Crepes image

Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!

Provided by ChrisNf

Categories     Breakfast and Brunch     Crepes     Sweet

Time 25m

Yield 4

Number Of Ingredients 10

1 egg, beaten
¼ cup skim milk
⅓ cup water
1 tablespoon vegetable oil
⅔ cup all-purpose flour
¼ teaspoon white sugar
1 pinch salt
½ cup semisweet chocolate chips
1 cup sliced fresh strawberries
¾ cup frozen whipped topping, thawed

Steps:

  • In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
  • Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
  • In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
  • To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

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

3 eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries

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

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