Maple Butter Cream Crepes Recipes

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MAPLE BUTTERCREAM FROSTING



Maple Buttercream Frosting image

This is a very sweet frosting - it reminds me of maple candy.

Provided by Sarah

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 24

Number Of Ingredients 4

4 cups confectioners' sugar
½ cup butter, softened
7 tablespoons pure maple syrup
3 tablespoons heavy whipping cream

Steps:

  • Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 24.8 g, Cholesterol 12.7 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 28.7 mg, Sugar 23.9 g

MAPLE BUTTER CREAM CREPES



Maple Butter Cream Crepes image

I had something very similar while in Vancouver last summer. They were served for brunch with Canadian bacon on the side. You cut into these babies and the maple butter cream pours out onto the plate for a true taste delight.

Provided by PaulaG

Categories     Breakfast

Time 2h

Yield 24 crepes

Number Of Ingredients 10

4 eggs
1 cup flour
2 tablespoons sugar
1 cup milk
1/4 cup water
1 tablespoon melted butter
2 1/2 cups butter, divided
1 cup pure maple syrup
1/2 teaspoon maple extract
powdered sugar (optional)

Steps:

  • Combine ingredients for the crepes in blender container in order given; blend for 1 minute.
  • Scrape down sides of container with rubber spatula and blend for another 15 seconds or until smooth.
  • Refrigerate batter for at least 1 hour; cook crepes on crepe griddle as per manufacturers suggestion using 2 to 3 tablespoons of batter per crepe or in traditional pan.
  • For the maple cream cut the butter into cubes and allow to reach room temperature.
  • Blend 2 cups of the butter with the maple syrup and extract; whip until light.
  • Microwave serving plates until warm or place in prehated oven on low heat to warm.
  • Melt the remaining 1/2 cup of butter and set aside.
  • Spread cooked, warm crepes with the whipped butter mixture and quickly roll crepes up, drizzle lightly with melted butter.
  • In desired sprinkle with powdered sugar and serve any left over whipped butter on the side.
  • Please note that the prep time includes the time needed to chill the crepe batter.

Nutrition Facts : Calories 250.8, Fat 20.9, SaturatedFat 12.9, Cholesterol 88.8, Sodium 157.6, Carbohydrate 14.6, Fiber 0.1, Sugar 9.2, Protein 2.1

CREPES STUFFED WITH FRESH FRUIT, MAPLE SYRUP, AND CREME ANGLAISE



Crepes Stuffed with Fresh Fruit, Maple Syrup, and Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 56m

Yield 4 servings

Number Of Ingredients 12

2 eggs
2 teaspoons milk
1 tablespoon flour
1 teaspoon sugar
Butter
3/4 cup milk
1/2 cup heavy cream
1 vanilla bean, split
4 1/2 tablespoons sugar
4 egg yolks
4 cups sliced fruit
Maple syrup

Steps:

  • Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter.
  • Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve.
  • Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit.

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.

MAPLE BUTTERCREAM



Maple Buttercream image

Top our Maple-Walnut Cupcakes with this buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Number Of Ingredients 3

3 large egg yolks
1 cup pure maple syrup, best quality
2 sticks (1 cup) unsalted butter, cold, cut into small pieces

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan setover medium-high heat, bring the maple syrup to a boil, and cook until it registers240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
  • With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at atime, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.

MAPLE-BUTTERCREAM FROSTING



Maple-Buttercream Frosting image

Make this with our Maple Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 3

6 large egg yolks
2 cups pure maple syrup, preferably grade A dark amber
1 pound (4 sticks) unsalted butter, chilled and cut into small pieces

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.
  • Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240 degrees (just above soft-ball stage), about 15 minutes.
  • Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.
  • Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately.

MAPLE BACON CREPE STACK



Maple Bacon Crepe Stack image

These delicious dessert crepes are topped with real maple syrup, crispy bacon, and cinnamon.

Provided by mesangst

Categories     Breakfast and Brunch     Crepes

Time 24m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package bacon, chopped, or to taste
1 cup all-purpose flour
3 tablespoons confectioners' sugar
2 eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
1 tablespoon vanilla extract
½ teaspoon vegetable oil
1 dash ground cinnamon, or to taste
2 ½ tablespoons maple syrup, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Combine flour and sugar in a bowl. Mix in eggs. Mix in milk and water gradually. Stir in butter. Add vanilla.
  • Brush a pan with oil; bring to medium-low heat. Add a portion of batter; tilt pan to spread batter into an even, thin layer. Cook until bottom just begins to brown, about 2 minutes. Flip and cook until other side is lightly browned, about 2 minutes more. Transfer crepe to a plate, separating finished crepes with sheets of parchment paper. Repeat with the remaining batter.
  • Place a crepe on a plate. Sprinkle a portion of bacon on top; drizzle with maple syrup. Continuing stacking as many crepes and toppings to your liking. Top the final layer with a sprinkling of cinnamon.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 26.8 g, Cholesterol 92.5 mg, Fat 13.6 g, Fiber 0.7 g, Protein 9.6 g, SaturatedFat 6.2 g, Sodium 359.5 mg, Sugar 10 g

APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING



Apple Bacon Crepes with Maple Cream Cheese Frosting image

Provided by Wanna Make This?

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar, sifted, plus more for garnishing
2 tablespoons maple syrup
12 strips uncured, hickory-smoked bacon, roughly chopped
3 apples, peeled, cut into 1/4-inch dice
1 tablespoon maple syrup
3/4 teaspoon ground cinnamon
1/2 box vanilla cake mix (about 1 1/2 cups)
3/4 cup milk
1 large egg, plus 1 egg white
Nonstick cooking spray

Steps:

  • For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
  • For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
  • For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
  • To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.

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