Dessert Crepes Recipe Recipes Recipe For Meatloaf

DESSERT CREPES

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.

DESSERT CREPES

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.

DESSERT CREPES RECIPE - (4.4/5)

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.

EASY DESSERT CREPES

Steps:

• Heat 8-inch skillet; grease lightly with oil.
• In small bowl, combine all ingredients; beat with eggbeater until batter is smooth.
• For each crepe, pour 2 tablespoons batter into hot skillet, immediately tilting pan until batter covers bottom.
• Cook until edges start to dry and center is set.
• If desired, turn to brown other side.
• To serve, fill each crepe with desired filling such as fruit, pudding or ice cream; roll up or fold over.
• Tips: To make ahead, prepare crepes; wrap in foil.
• Store in refrigerator up to 3 days or in freezer up to 3 months.
• To thaw, heat foil packet at 300°F for 10 to 15 minutes.
• Or wrap in paper towels and nuke.

EASY VEGAN "MEATLOAF"

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
• Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
• Form mixture into a loaf shape and place in the prepared baking dish.
• Bake in the preheated oven until cooked through, about 1 hour 30 minutes.