CREAM CHEESE CREPE FILLING
Sweetened cream cheese combines with vanilla, whipped cream, and a hint of lemon in this delicious crepe filling that's perfect for breakfast or dessert.
Provided by Danelle
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon juice with an electric mixer until smooth and fluffy.
- In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Refrigerate until serving.
Nutrition Facts : Calories 146 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 16 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CREPE FILLING
Steps:
- Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
- Spread on top of crepes and add desired toppings.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 76 kcal, Carbohydrate 4 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 49 mg, Sugar 4 g
RASPBERRY FILLED CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 12 crepes
Number Of Ingredients 13
Steps:
- Fresh raspberries and vanilla sugar, recipe follows
- For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
- In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
- For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
- Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
- Vanilla Sugar:
- Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
- Yield: 2 cups
SWEET CREPES
Provided by Dave Lieberman
Categories dessert
Time 1h28m
Yield about 5 servings
Number Of Ingredients 13
Steps:
- Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
- Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
- Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
- Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.
DESSERT CREPES WITH STRAWBERRY CREAM FILLING
Yummy!! This recipe will knock the socks off any guest! This recipe my mother originally found out of a cookbook, but unfortunately I do not know which. This works well with both frozen and fresh strawberries. I'd imagine almost any fruit could be substituted as well. (Prep time does not include chilling of strawberries).
Provided by HeliWif
Categories Breakfast
Time 50m
Yield 12 6inch Crepes
Number Of Ingredients 11
Steps:
- To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
- Drain excess water from strawberries and sugar.
- In mixing bowl blend cream cheese and powdered sugar until smooth.
- Stir in reserved strawberries.
- To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
- Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
- When a few drops of water sprinkled on the pan bounces is about the right temperature.
- Pour about 1/8 C of batter into pan, tilting to spread evenly.
- When the crepe has turned a light brown color you may or may not want to turn to brown other side.
- Turn to brown other side if batter has not set.
- Fill crepes with strawberry cream.
- May serve immedietly or chills well in the refrigerator (up to 2 days).
- Before serving I usually sprinkle a little extra powdered sugar on the crepes.
- The dessert crepe receipe will also work well with many other fillings.
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.
CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)
If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!
Provided by Evey1203
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a blender mix together the milk, eggs and vanilla.
- Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
- Lightly coat with a tiny bit of olive oil.
- Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
- Place crepes on parchment papaer or wax paper to seperate each one.
- Fill crepes with the Vanilla Cream Sauce. Directions below --.
- VANILLA CREAM SAUCE DIRECTIONS.
- Mix all ingredients for Vanilla Cream Sauce together.
- Spoon into center of crepe and fold over seam side down.
- Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!
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
PINEAPPLE CREAM-FILLED CREPE CAKE
Orange-flavored crepes layered with a light vanilla-pineapple cream stacked up into a wonderful cake. Dust with powdered sugar and top with orange segments and pineapple chunks if desired.
Provided by Sugar Blessings
Categories Specialty Desserts
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.
- Refrigerate batter for at least 30 minutes, up to overnight.
- Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.
- Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.
- Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 47 g, Cholesterol 189.6 mg, Fat 30.1 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 17.8 g, Sodium 394.7 mg, Sugar 24.6 g
CARDAMOM CREAM CREPES
Spicy, sweet cardamom flavors the rich cream tucked inside of these light, tender crepes. This breakfast or dessert treat has an international flavor you'll love.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or hand beater until smooth.
- Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered.
- In chilled small bowl, beat whipping cream, brown sugar and cardamom with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream.
- Spoon about 2 tablespoons cream mixture onto each crepe; roll up. Place 2 crepes, seam sides down, on each plate. Top with a dollop of cream mixture and lingonberries.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg
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