Dessert Crepes Recipe Recipe For Salisbury Recipe For Lasagna
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
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.
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- Begin by preparing the crepe batter. In a large bowl combine the eggs, butter and salt. Whisk until combined and add the flour. At this point, it may be easier to use an immersion blender if you have one. Add the milk and water and combine well until there are no lumps. Let rest for half an hour.
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- Preheat a 11-inch non stick pan over medium heat. Grease lightly with vegetable oil or melted butter. When the pan is hot, scoop 1 ladle full of batter onto the pan. Swirl the batter to completely cover the pan. Then tilt over the bowl of batter to allow the excess batter to drip away.
- To assemble the lasagna: Preheat oven to 350°. Ladle 1 scoop of meat sauce on the bottom of a 12 X 10 inch lasagna pan. Place a crepe on the sauce and evenly cover with 1 ladle of meat sauce.
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