Ginger Cinnamon Nutmeg Fruit Filled Crepes Recipes

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.

CINNAMON APPLE CREPES

Steps:

• Prepare the crepe batter and cook the crepes according to this Crepe Recipe.
• If making the crepes the day before, stack them, place them in a freezer bag and store them in the refrigerator. If making them and serving them the same day, stack them on a place and keep at room temperature.
• Place the ground cinnamon, ground nutmeg, ground allspice and salt in a small bowl and stir to combine.
• Peel and chop the apples into 1-inch cubes. Place them in a bowl and sprinkle with the lemon juice and toss the apples to coat them.
• Melt the butter in a 12-inch skillet over medium heat, when it starts to bubble add the brown sugar and stir until the brown sugar-butter mixture until the sugar is thoroughly mixed in with the butter and just starts to bubble.
• Add the apples in a single layer, turn the heat up to medium-high heat and cook the apples until half the liquid is evaporated. When the apples are cooking at the beginning, they will release a lot of liquid, so the amount of liquid in the pan will increase by a lot. Add the spice mixture and stir to mix in the spices and continue to cook the apples until most of the liquid has evaporated and a thick syrup remains
• Occasionally stir the apples to make sure they don't burn, but for the most part let them cook undisturbed so they caramelize but are still a little firm by the time the liquid is evaporated and they have start caramelize.
• Remove the apples from the heat and spoon them into a wide bowl. Scrape the pan to get all the syrup.

LEMON, GINGER, AND CINNAMON FLAVORED WATER

Steps:

• Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

GINGER-CINNAMON FRUIT DIP

Steps:

• In a small bowl, combine the yogurt, cream cheese, ginger and cinnamon until blended.
• Cover and refrigerate for at least 1 hour.
• Serve with fruit.

GINGER, CINNAMON, NUTMEG FRUIT FILLED CREPES

Steps:

• For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside.
• For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13" oblong baking dish, seam side down. Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes.
• Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.