DESSERT CREPES
I really love crepes! This is an easy recipe that can make anyone look like a professional crepe maker! I hope you enjoy this as much as we do!!!!
Provided by kittycatmom
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Nutrition Facts : Calories 156.3, Fat 6.9, SaturatedFat 3.6, Cholesterol 106.3, Sodium 226.5, Carbohydrate 17.1, Fiber 0.4, Sugar 3.3, Protein 6.1
DESSERT CREPES
Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Provided by ANN57
Categories Breakfast and Brunch Crepes Sweet
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g
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.
DESSERT CREPES RECIPE - (4.4/5)
Provided by á-49072
Number Of Ingredients 7
Steps:
- TOPPING IDEAS: 1. 1 cup Fresh Strawberries 1/4 cup Sugar 1/2 teaspoon lemon juice (optional) Simmer these in a saucepot til warm. Spoon over filled crepe. 2. Pears (as seen in photo) - Peel and core 2-4 pears. Bake in 350 oven for 15 minutes with 3 tablespoons butter and 1/2 cup brown sugar. When cooked, remove the pears to a separate bowl and blend the sauce (butter/sugar) in a blender. Slice the pears, add to the sauce, and serve warm over the filled crepes. 3. Bing cherries - by the frozen ones! Simmer the cherries in a saucepot with some sugar and lemon juice. You just want them to be warm, not stewed. 4. Make something out of whatever fruit you have left over! Your imagination is your guide.
BASIC DESSERT CREPES BATTER
This recipe can be used for all your dessert crepes. You can cook them fresh and use them or better yet make a batch, wrap them in plastic, then foil and freeze them for future use. Have wax paper between the crepes. Dessert fillings will be posted separately. I say 20 crepes this depends on the size and how thin you pour them.Mine are almost paper thin and about the size of a large side plate
Provided by Bergy
Categories Dessert
Time 1h30m
Yield 20 Crepes
Number Of Ingredients 6
Steps:
- Put all the ingredients in your blender and blend for 1 minute.
- Scrap down the sides and blend for an additional minute or until smooth.
- Refrigerate for 1 hour.
- To Cook:.
- A- Use an upside down crepe pan and follow instructions or.
- B- Use a non stick skillet.
- You do not have to use additional oil or fat.
- Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan, tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them.
Nutrition Facts : Calories 54.8, Fat 2, SaturatedFat 1, Cholesterol 40.4, Sodium 25.5, Carbohydrate 6.7, Fiber 0.2, Sugar 1.3, Protein 2.3
VEGETARIAN SALISBURY STEAK
Vegetarian version of Salisbury steak, an American dinner favorite.
Provided by RyanC Miami
Categories Vegetarian Main Dishes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
- Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
- Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
- Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
- Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
- Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 28 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 1092.2 mg, Sugar 7.8 g
CHEESY SALISBURY STEAK FOR A CROWD
This a very flavorful and exciting dish! The onions and bell peppers are sauteed before they are added to the beef, and Cheddar cheese is added to make it special! Beef gravy goes great over top of these cheesy Salisbury steaks!
Provided by Nikki Johnson
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 1h10m
Yield 25
Number Of Ingredients 13
Steps:
- Mix ground beef and eggs together in a very large bowl.
- Heat oil in a large skillet over medium heat; stir in bell peppers and onion. Cook and stir until vegetables are tender, 5 to 7 minutes.
- Add cooked vegetables, Cheddar cheese, panko, Worcestershire sauce, steak sauce, ketchup, salt, pepper, and garlic powder to the beef mixture; mix until well combined.
- Pinch off a piece of the meat mixture and form it into a quarter-sized patty. Fry it in the same skillet until done, 2 to 3 minutes per side. Taste and adjust seasonings to remaining mixture, if needed.
- Preheat the oven to 350 degrees F (175 degrees C).
- Form meat mixture into 25 equal-sized patties. Brown several patties at a time in the skillet, being careful not to burn them, 3 to 5 minutes per batch. Transfer patties to baking sheets.
- Bake in the preheated oven until cooked through, 10 to 20 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (63 degrees C).
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.4 g, Cholesterol 89.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 21.8 g, SaturatedFat 8.1 g, Sodium 832.7 mg, Sugar 2.2 g
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