Crepes For Your Favorite Fruit Filling Recipes

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FRUIT 'N' CREAM CREPES



Fruit 'n' Cream Crepes image

Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup 2% milk
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1-1/2 teaspoons confectioners' sugar
1/4 teaspoon baking powder
Dash salt
2 teaspoons butter, divided
FILLING:
2 ounces cream cheese, softened
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
4 teaspoons 2% milk
1/8 teaspoon vanilla extract
1/3 cup each fresh blueberries, strawberries and raspberries

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



FRESH FRUIT FILLED CREPES image

Delicious for a brunch.

Provided by Joe Boyle

Categories     Fried Pastry

Time 1h10m

Number Of Ingredients 6

4 large eggs
1 1/2 cups milk, whole or 2 %
1 tsp vanilla extract
1 cup all purpose flour (, sifted)
pinch of salt
4 tbsp melted butter, allow to cool before adding

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

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