Kristens Brown Sugar Crepe Filling Recipes

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KRISTEN'S BROWN SUGAR CREPE FILLING



Kristen's Brown Sugar Crepe Filling image

This was my French-Canadian grandmother's recipe. It is so simple, but so good! My own variation is to add sliced bananas.

Provided by KRISTEN-RENEE

Categories     Desserts     Fillings

Time 15m

Yield 8

Number Of Ingredients 5

1 (8 ounce) container sour cream
1 cup brown sugar
16 (7 inch) ready-to-use crepes
2 bananas, sliced
1 tablespoon confectioners' sugar

Steps:

  • Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 56.9 g, Cholesterol 112.6 mg, Fat 13.3 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 226.5 mg, Sugar 31.3 g

KRISTEN'S BROWN SUGAR CREPE FILLING



Kristen's Brown Sugar Crepe Filling image

This was my French-Canadian grandmother's recipe. It is so simple, but so good! My own variation is to add sliced bananas.

Provided by KRISTEN-RENEE

Categories     Dessert Filling Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 (8 ounce) container sour cream
1 cup brown sugar
16 (7 inch) ready-to-use crepes
2 bananas, sliced
1 tablespoon confectioners' sugar

Steps:

  • Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 56.9 g, Cholesterol 112.6 mg, Fat 13.3 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 226.5 mg, Sugar 31.3 g

KRISTEN'S BROWN SUGAR CREPE FILLING



Kristen's Brown Sugar Crepe Filling image

This was my French-Canadian grandmother's recipe. It is so simple, but so good! My own variation is to add sliced bananas.

Provided by KRISTEN-RENEE

Categories     Dessert Filling Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 (8 ounce) container sour cream
1 cup brown sugar
16 (7 inch) ready-to-use crepes
2 bananas, sliced
1 tablespoon confectioners' sugar

Steps:

  • Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 56.9 g, Cholesterol 112.6 mg, Fat 13.3 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 226.5 mg, Sugar 31.3 g

KRISTEN'S BROWN SUGAR CREPE FILLING



Kristen's Brown Sugar Crepe Filling image

This was my French-Canadian grandmother's recipe. It is so simple, but so good! My own variation is to add sliced bananas.

Provided by KRISTEN-RENEE

Categories     Dessert Filling Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 (8 ounce) container sour cream
1 cup brown sugar
16 (7 inch) ready-to-use crepes
2 bananas, sliced
1 tablespoon confectioners' sugar

Steps:

  • Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 56.9 g, Cholesterol 112.6 mg, Fat 13.3 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 226.5 mg, Sugar 31.3 g

CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE



Crepes with Brown Sugar Pears and Fudge Sauce image

Categories     Chocolate     Fruit     Dessert     Kid-Friendly     Pear     Fall     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

1 1/2 cups whole milk
1 cup plus 2 tablespoons all purpose flour
3 large eggs
2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
Additional melted butter
Brown Sugar Pears
Vanilla ice cream
Fudge Sauce

Steps:

  • Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
  • Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
  • Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
  • Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.

BUTTER-SUGAR CREPES



Butter-Sugar Crepes image

Provided by Ian Knauer

Categories     Milk/Cream     Egg     Brunch     Dessert     Bastille Day     Pan-Fry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

7 tablespoons unsalted butter, melted and cooled, divided
1 cup whole milk
1 cup all-purpose flour
2 large eggs
6 tablespoons sugar, divided

Steps:

  • Reserve 1 tablespoon melted butter for brushing skillet.
  • Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.
  • Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.
  • Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
  • Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.

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