Sweet Cream Filling For Crepes Recipes

CREAM CHEESE FILLING CREPES RECIPE

Steps:

• In a bowl, the first time we beat eggs well with a whisk. Add melted butter and sugar, and beat until the sugar melts completely.
• Continue to add the flour and mix with the whisk until it is well homogenized. At the end we used to turn the mineral water, and mix up to get a more fluid batter.
• I go down the smaller bowl, put the cheese on top of which I pee the zest from a lemon. I also add two tablespoons of sugar and a drop of vanilla extract. After that I mixing everything until I've got a homogeneous paste. If the cheese is too dry, you can also put a spoonful of sour cream.
• I am heating a pan, which will grease with a little sunflower oil. I used a pastry brus for it. When the pan is hot, with a ladle, I pour one layer of batter into the pan. I stretch the composition to be thin layer over the entire surface of the pan. When we see that the edges of the crepe begin to catch the color, we turn the crepe on the other side.
• I left him to fry for another minute, then I flipped it over a plate. I repeat this operation until I finish all the batter from the bowl.
• After I have finished frying all the crepes, I can go over to fill them. Put a tablespoon of cheese on the pancake, and spread it halfway. We put the other half over, then fold it once more. I'll continue until we finish all the crepes.
• Serve hot, with a little sugar powder and raspberry jam on the top.

CREPE FILLING

Steps:

• Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
• Spread on top of crepes and add desired toppings.

SWEET BREAKFAST CREPES

Steps:

• In the blender, measure out milk, eggs, melted butter, vanilla extract, flour, sugar and salt. Blend until well combined.
• Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won't stick.
• Pour ¼ cup of crepe batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan. (It might take a few practices to get this right-mine still sometimes look a little less than perfectly circular.)
• As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan. This should take about 3 minutes.
• Flip gently, and cook until the bottom of the crepe has golden brown and cooked through, about 2 minutes.
• Serve with homemade whipped cream and fresh berries, or your favorite topping.
• In a medium-sized glass bowl, measure out the heavy whipping cream.
• Use a hand mixer or a stand mixer to whip the cream.
• When the cream begins to form a whipped cream texture, add the lemon zest and sugar.
• Finish whipping to the correct consistency, and use immediately. (Or cover with plastic wrap and refrigerate until time to use.)

STRAWBERRY CREPES WITH STRAWBERRY CREAM CHEESE FILLING

Steps:

• In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Cover and refrigerate about an hour (don't skip this step, it is very important).
• Heat a skillet* over medium-high heat and spray with cooking spray or oil.Pour 1/4 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil).
• Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!*If you have a crepe maker, use that. They will turn out perfect every time.