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.
MIXED BERRY CREPES WITH MASCARPONE
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 36 crepes
Number Of Ingredients 18
Steps:
- For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
- For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
- For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
- To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
- Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
- To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
- Spoon the macerated berries over the crepes and serve.
BERRY CHEESECAKE CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, raspberry, blueberry, blackberry, lemon juice, sugar, powdered sugar, cream cheese, powdered sugar
Provided by Tasty
Categories Desserts
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
- Cook for about 2 minutes, then remove from heat and cool completely.
- Mix the cream cheese with the powdered sugar until smooth.
- Spread half of the cream cheese mixture on one side of the crepe.
- Spread half of the berries on top of the cream cheese.
- Fold the crepe over the berries, then fold in half.
- Repeat with the other crepe.
- Serve with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 1738 calories, Carbohydrate 211 grams, Fat 79 grams, Fiber 13 grams, Protein 47 grams, Sugar 90 grams
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
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
FRESH FRUIT FILLED CREPES
Delicious for a brunch.
Provided by Joe Boyle
Categories Fried Pastry
Time 1h10m
Number Of Ingredients 6
Steps:
- Break eggs into a medium bowl and whisk together.
- Add milk, vanilla extract, and whisk into the eggs.
- Slowly add the sifted flour while continually whisking to prevent lumps.
- Add the salt, then whisk in the cooled melted butter.
- Let the batter rest for 30 minutes.
- Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
- Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
- Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
- Fill with topping of choice.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES
One of my favorite breakfasts, easy and quick to make and they go fast! Some of my recommendations for a little twist (I mix and match!): -If you desire sweeter crepes, omit the salt and add 2 tablespoons sugar -Try spreading a little cream cheese before filling the crepes -Add 1/4 cup of fresh berries, your choice (corresponding to your yogurt flavor, I recommend strawberry, which should be thinly sliced) -Garnish with whipping cream is desired
Provided by Hydra
Categories Breakfast
Time 40m
Yield 6 crepes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine cottage cheese, yogurt and berries (optional) and set aside.
- Combine eggs, milk, flour, oil and salt, beat until well mixed.
- Heat a lightly greased 8 inch skillet to spread batter.
- Prepare squares of wax paper to transfer cooked crepes.
- Remove well heated skillet from heat and spoon in about 3-4 tablespoons of batter.
- Lift and tilt the skillet to evenly spread the batter around the pan.
- Return to heat and brown on one side.
- Invert over to waxed paper and remove crepe.
- Repeat with remaining batter, occasionally re-grease.
- Spoon 1/6 of filling into the middle of each prepared crepe and roll. This recipe produces thin rolls, adding optional fruit or additional fruit will make them more bulky. (Some times it's fun to lay out the crepes, the filling and other ingredients out, to create your own "fajita" style meal.).
Nutrition Facts : Calories 411.5, Fat 15.5, SaturatedFat 6.2, Cholesterol 169.4, Sodium 431.9, Carbohydrate 42.4, Fiber 1.1, Sugar 2.5, Protein 24.3
BAKED CHEESE CREPES
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 5 to 10 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Preheat the oven to 400 degrees F.
- Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
- Yield: 2 quarts
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
FRUIT MILLE CREPE RECIPE BY TASTY
Here's what you need: flour, milk, eggs, butter, sugar, salt, cream cheese, sugar, gelatin, heavy cream, strawberries, kiwis, bananas, powdered sugar
Provided by Saki Yamada
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together eggs, sugar and salt.
- Sift in flour and mix. Add melted butter and mix.
- Then gradually add the milk until no clumps remain.
- In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
- Repeat until all of the crepe batter is used. Cool crepes.
- Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
- Add whipped cream and mix well.
- Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
- Wrap cake in plastic. Refrigerate for 4 hours.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 3 grams, Protein 8 grams, Sugar 16 grams
BERRY DELICIOUS FRUIT CREPES
One of the best breakfasts ever, light and sweet and so satisfying! This is my take on fruit crepes. I mixed and match several recipes and added my own twist.
Provided by ChefJulieS
Categories Breakfast
Time 40m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 13
Steps:
- For crepes: Combine dry ingredients (flour, sugar, cinnamon, salt) and blend until homogeneous. Add milk, eggs,and vanilla and blend until smooth. The mixture will resemble a thin pancake batter.
- Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more, then remove from pan. Repeat for remaining crepes.
- For filling: Blend cream cheese, yogurt, sour cream, milk, and vanilla until smooth.
- Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.
Nutrition Facts : Calories 405.5, Fat 19, SaturatedFat 11, Cholesterol 159, Sodium 263.9, Carbohydrate 44.6, Fiber 1, Sugar 15, Protein 13.4
FRUIT-TOPPED CHEESE BLINTZES
My dad always requested this special dish for Father's Day; it was his favorite breakfast. You can switch up the fruit you use for the topping -warmed canned peaches are my personal favorite. -Angela Matz, West Allis, Wisconsin
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes., Heat a lightly greased 6-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn blintz over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. Meanwhile, in a bowl, beat cottage, cheese, egg, sugar, vanilla and cinnamon until almost smooth. Spoon about 2 tablespoons filling onto each crepe. Fold opposite sides of crepe over filling, forming a rectangular bundle., On a greased griddle, cook blintzes 3 minutes, seam side down. Turn; cook until golden brown, 3-5 minutes longer. Top with fruit and, if desired, sour cream.
Nutrition Facts :
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