STRAWBERRY CREME CREPES
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. -Debra Latta, Port Matilda, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h25m
Yield 22 crepes.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
Nutrition Facts :
CREAMY STRAWBERRY CREPES
Steps:
- In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-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 crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
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
STRAWBERRY CREPES
A classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.
- Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.
STRAWBERRIES & CREAM CREPES
Use any fresh or frozen berries for this breakfast or dessert. If using frozen drain the berries a bit or they will be too runny. Basic crepe recipe elsewhere on recipezaar. Time does not include the time for making the crepes
Provided by Bergy
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Slice strawberries and add granulated sugar.
- In a blender whip the cottage cheese until smooth.
- Stir in sour cream and powdered sugar.
- Fill crepes using about 2/3 of the berries and the cream mixture.
- Fold over and put the remaining cream& berries on top.
STRAWBERRY CREPES
Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!
Provided by ChrisNf
Categories Breakfast and Brunch Crepes Sweet
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
- Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
- In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
- To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g
STRAWBERRIES AND CREAM CREPES
This is the easiest crepe recipe and taste great with a strawberry cream cheese filling. I serve these for my mom on mother's day for dessert. She loves them.
Provided by Vseward Chef-V
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place ingredients in blender container in order given.
- Blend 30 seconds,stop and stir down sides.
- Blend 30-60 seconds until smooth.
- Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.
- NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes.
- Or, refrigerate batter up to three days for use as needed.
- Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.).
- Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
- CREPES: Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
- Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great. When no one is looking, eat the scraps -- you worked hard for them, don't throw them out ;).
- Filling: Combine strawberries and granulated sugar in a bowl; stir well.
- Cover and chill 1 hour. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, beat until smooth.
- Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar. Serve immediately.
Nutrition Facts : Calories 341.3, Fat 13, SaturatedFat 7.4, Cholesterol 105.6, Sodium 282.8, Carbohydrate 47.3, Fiber 2, Sugar 24.9, Protein 9.4
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