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.
CREPE SYRUP
This is very unique and what we had with our crepes when I was a kid. Most look at me funny, but love it once they try it. It's not too sweet, unless you want it to be. We would have our crepes rolled with butter and brown sugar inside. Then you put some brown sugar on the side and drip some black coffee into it, but don't make it too runny. I even loved it as a kid.
Provided by Shelly
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 5m
Yield 3
Number Of Ingredients 2
Steps:
- Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.9 g, Sodium 2.5 mg, Sugar 8.8 g
BASIC CREPES
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
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
CREPES
Make and share this Crepes recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 15m
Yield 7 crepes
Number Of Ingredients 5
Steps:
- Combine flour, milk, eggs, and oil.
- Add salt.
- Heat a lightly greased 6 inch skillet; remove from heat.
- Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
- Return to heat; brown on one side only.
- To remove, invert pan over paper toweling.
- Repeat with remaining batter.
- Fill with your favorite filling.
- Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
- Endless ideas.
Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3
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
CREPES WITH HOMEMADE FRUIT SYRUP
Categories Milk/Cream Dairy Egg Breakfast Dessert Kid-Friendly Blackberry Cookie Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to Makes 6 servings
Number Of Ingredients 9
Steps:
- 1. Put the blackberries, sugar, and 1 ounce of water in a pot. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes.
- 2. Meanwhile, sift the flour and salt into a medium mixing bowl.
- 3. Whisk the beaten eggs and milk together and pour them into the flour mixture.
- 4. Whisk in the melted butter, then strain the mixture through a fine mesh sieve to remove any lumps.
- 5. Place a nonstick pan over medium heat. Melt the pat of butter, then pour in enough batter to cover the surface of the pan. Cook until golden brown, about 1 minute on each side.
- 6. Fold the crepe in half, pour syrup over, and serve.
CREPES STUFFED WITH FRESH FRUIT, MAPLE SYRUP, AND CREME ANGLAISE
Steps:
- Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter.
- Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve.
- Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit.
CREPES WITH CIDER SYRUP
Categories Milk/Cream Egg Fruit Breakfast Brunch Dessert Quick & Easy Shower Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 crêpes
Number Of Ingredients 13
Steps:
- Make crêpe batter:
- Whisk together flour, milk, eggs, shortening, baking powder, sugar, and salt in a large bowl until smooth (batter will be thick). Chill, covered, 30 minutes.
- Make syrup:
- Heat butter (not melted) in a 12-inch heavy skillet over moderate heat until foam subsides. Add cider and sugar and stir until sugar is dissolved, then briskly simmer until thickened and reduced to about 1 1/2 cups, 12 to 15 minutes. Remove from heat.
- Cook crêpes:
- Lightly brush an 8-inch well-seasoned crêpe pan or nonstick skillet with some melted butter, then heat over moderately high heat until hot but not smoking.
- Remove skillet from heat and pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until set and golden brown underneath, 30 seconds to 1 minute. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over carefully with your fingertips and cook until just set, about 15 seconds more. Transfer crêpe to a plate. Make 7 more crêpes in same manner, brushing skillet with more butter before each one and transferring them as cooked to plate and stacking them.
- Reheat syrup over moderate heat. Fold each crêpe into quarters, then, using tongs, dip each briefly in syrup to coat and transfer to a platter. Cover crêpes with foil to keep warm.
- Serve crêpes with remaining syrup on the side.
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