Fruity Dessert Crepe Recipes

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DESSERT CREPES



Dessert Crepes image

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

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted (no substitutions please!!!)
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon vanilla (optional)
1/4-1/2 teaspoon cinnamon (optional)

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

FRUIT 'N' CREAM CREPES



Fruit 'n' Cream Crepes image

Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup 2% milk
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1-1/2 teaspoons confectioners' sugar
1/4 teaspoon baking powder
Dash salt
2 teaspoons butter, divided
FILLING:
2 ounces cream cheese, softened
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
4 teaspoons 2% milk
1/8 teaspoon vanilla extract
1/3 cup each fresh blueberries, strawberries and raspberries

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.

FRUITY DESSERT CREPE



Fruity Dessert Crepe image

This sweet and refreshing, fruit-topped crepe sent in by Virginia Decker of Mojave, California will be an impressive supper-time or brunch finale.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup 2% milk
2 tablespoons beaten egg
3 tablespoons biscuit/baking mix
1 snack-size cup (3-1/2 ounces) vanilla pudding
1/2 small banana, sliced
2 tablespoons sweetened shredded coconut
1/4 teaspoon almond extract
3 fresh strawberries, sliced
1/2 medium kiwifruit, peeled and sliced

Steps:

  • In a small bowl, combine the milk and egg. Add biscuit mix and mix well. Heat a 10-in. nonstick skillet coated with cooking spray; pour batter into 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., Transfer pudding to a small bowl; fold in the banana, coconut and extract. Spoon down center of crepe; fold sides over filling. Top with strawberries and kiwi.

Nutrition Facts : Calories 236 calories, Fat 9g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 278mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

DESSERT CREPES



Dessert Crepes image

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

4 eggs, lightly beaten
1 ⅓ cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt

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



Sweet Crepes image

Provided by Dave Lieberman

Categories     dessert

Time 1h28m

Yield about 5 servings

Number Of Ingredients 13

3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk (preferably whole)
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes
1/2 teaspoon vanilla extract
Jam
Honey
Sugar
Chocolate hazelnut spread (recommended: Nutella)
Peanut butter
Sliced bananas

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.

TROPICAL-FRUIT CREPE CAKE



Tropical-Fruit Crepe Cake image

If they like piña coladas, and gorgeous sweets for dessert, they'll go gaga for this crêpe cake layered with coconut-infused pastry cream. You can make the filling and the crêpes (all 40 of them) up to three days ahead, so there's no need to stress the day of. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 17

6 2/3 cups whole milk
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/3 cups granulated sugar
2/3 cup cornstarch
10 large egg yolks
6 tablespoons unsalted butter, room temperature
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks (3/4 cup) unsalted butter, melted, plus more for skillet
2 cups cold heavy cream
2 tablespoons confectioners' sugar
Sliced pineapple and toasted coconut, for topping

Steps:

  • Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
  • In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
  • Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
  • Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
  • Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
  • To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.

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