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 :
BAKED CHICKEN AND BRIE
Baked chicken with Brie Sauce -- a French delight that is simple to cook!
Provided by LISETTEZ
Categories World Cuisine Recipes European French
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
- Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!
Nutrition Facts : Calories 339.1 calories, Carbohydrate 1.5 g, Cholesterol 123.9 mg, Fat 18.6 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 10.7 g, Sodium 417.7 mg, Sugar 0.3 g
CHICKEN CREPES
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
- Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
CHICKEN CREPES
Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.
Provided by Ultimate Food Junkie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crepes:.
- Mix flour, baking powder and salt.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- Lightly butter small skillet; heat over medium heat until bubbly.
- For each crepe, pour 1/4 cup of the batter into skillet.
- Immediately rotate skillet until thin film of batter covers bottom.
- Cook until light brown, turn, and cook other side until light brown.
- Stack crepes, covering with a towel to prevent drying out while preparing filling.
- Gravy:.
- Heat butter over low heat until melted in a sauce pan.
- Blend in flour and salt.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Filling:.
- Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
- Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
- Put about 1/4 cup of mixture on center of each crepe and roll up.
- Place crepes seam side down in a 9x13 baking dish.
- Pour remaining gravy over crepes.
- Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
- Can be frozen before baking, just thaw completely before putting in the oven.
- Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.
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
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.
STRAWBERRY CREPE HEARTS RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, large eggs, whole milk, all-purpose flour, salt, fresh whipped cream, strawberry
Provided by Matthew Johnson
Categories Breakfast
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
- Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
- Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
- Spread whipped cream over 1 crepe and top with sliced strawberries in a pattern of your choice.
- Fold another crepe in half and cut out a half-heart shape on the folded edge. Unfold the crepe and place over the first crepe. Repeat with the rest of the crepes.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 29 grams, Fat 28 grams, Fiber 0 grams, Protein 9 grams, Sugar 8 grams
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