CREPES WITH MAPLE-WALNUT PRALINE AND CRèME FRAîCHE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Brunch Dessert Quick & Easy High Fiber Walnut Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Boil 1 cup maple syrup and walnut pieces in heavy medium saucepan over medium-high heat, stirring occasionally, about 5 minutes. Remove from heat and stir mixture frequently until syrup begins to get cloudy, about 2 minutes. Pour mixture onto sheet of foil and cool. Chop praline finely.
- Whisk pancake mix, 3/4 cup water, and brandy in small bowl to form smooth thin batter. Heat medium (7- to 8-inch-diameter) nonstick skillet over medium heat. For each crepe, brush skillet with oil and pour in very scant 1/4 cup batter, rotating skillet so batter covers bottom. Cook until edges brown, about 40 seconds. Loosen edges with spatula, lift, and turn crepe over. Cook until bottom browns in spots, about 30 seconds. Turn out onto paper towel. Repeat with remaining batter, placing crepes between paper towels.
- Fold crepes into quarters and divide among 4 plates. Sprinkle generously with praline and drizzle with crème fraîche and maple syrup.
- *Sold at some supermarkets and at specialty foods stores.
MAPLE POTS DE CRèME WITH ALMOND PRALINE
Provided by Lori Longbotham
Categories Mixer Egg Dessert Bake Almond Fall Chill Maple Syrup Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 15
Steps:
- For praline:
- Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
- Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
- For custard:
- Preheat oven to 325°F.
- Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
- Sprinkle praline over custards.
MAPLE WALNUT PRALINES
An easy walnut praline recipe with minimal preparation and cooking. Warm scoops of coated walnuts are placed on a sheet of waxed paper and allowed to settle into praline mounds. Keep refrigerated in a covered container until serving.
Provided by R. Holland
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Spread a sheet of waxed paper onto a flat working surface.
- Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
- Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 22.7 g, Cholesterol 10.2 mg, Fat 20.2 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 41.9 mg, Sugar 18.7 g
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.
BANANA PRALINE CREPES
A heavenly way to enjoy crepes for dessert!(Cook and prep time are guess-ti-mates; also, if you need a crepe recipe, look right here on "-zaar." :)
Provided by SilentCricket
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, melt butter on medium heat.
- Add brown sugar and orange juice.
- Stir until dissolved and thickened.
- Fold in sliced bananas.
- Heat through.
- Fill each crepe with 1/3 cup filling; fold two sides of crepe over.
- Top with 1 heaping TBSP of Praline Butter Sauce: In small mixing bowl, cream butter till fluffy.
- Add sugar; beat well.
- Mix in chopped pecans.
- Use to top Banana Crepes.
MAPLE BUTTER CREAM CREPES
I had something very similar while in Vancouver last summer. They were served for brunch with Canadian bacon on the side. You cut into these babies and the maple butter cream pours out onto the plate for a true taste delight.
Provided by PaulaG
Categories Breakfast
Time 2h
Yield 24 crepes
Number Of Ingredients 10
Steps:
- Combine ingredients for the crepes in blender container in order given; blend for 1 minute.
- Scrape down sides of container with rubber spatula and blend for another 15 seconds or until smooth.
- Refrigerate batter for at least 1 hour; cook crepes on crepe griddle as per manufacturers suggestion using 2 to 3 tablespoons of batter per crepe or in traditional pan.
- For the maple cream cut the butter into cubes and allow to reach room temperature.
- Blend 2 cups of the butter with the maple syrup and extract; whip until light.
- Microwave serving plates until warm or place in prehated oven on low heat to warm.
- Melt the remaining 1/2 cup of butter and set aside.
- Spread cooked, warm crepes with the whipped butter mixture and quickly roll crepes up, drizzle lightly with melted butter.
- In desired sprinkle with powdered sugar and serve any left over whipped butter on the side.
- Please note that the prep time includes the time needed to chill the crepe batter.
Nutrition Facts : Calories 250.8, Fat 20.9, SaturatedFat 12.9, Cholesterol 88.8, Sodium 157.6, Carbohydrate 14.6, Fiber 0.1, Sugar 9.2, Protein 2.1
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