Threeberrycrepeswithcremeanglaiseandstrawberrysauce Recipes

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STRAWBERRY CREME CREPES



Strawberry Creme Crepes image

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

1-1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

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



Creamy Strawberry Crepes image

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

3 eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries

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

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

STRAWBERRY CREPES



Strawberry Crepes image

Speciality Chiswick Gardens Restaurant, Sydney, Australia

Provided by Food Network

Categories     dessert

Yield 4 crepes

Number Of Ingredients 12

1 cup all-purpose flour
1 whole egg plus 1 yolk
Pinch salt
1 1/4 cups milk
1/4 cup butter
3/8 cup sugar
3 dozen strawberries, hulled
1/4 cup strawberry syrup (you can use syrup from canned or frozen strawberries)
2 tablespoons Pernod
2 tablespoons Grand Marnier
2 tablespoons cognac
2 tablespoons heavy cream

Steps:

  • Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.
  • Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.
  • Recommended drink: a good Brut Champagne

TRIPLE SEC CRANBERRY RELISH



Triple Sec Cranberry Relish image

Provided by Ted Allen

Time 45m

Yield 3 cups

Number Of Ingredients 8

1 (12-ounce) bag fresh cranberries
1 Granny Smith apple, peeled, cored, and diced
1 cup sugar
1/2 cup Cointreau or Grand Marnier orange liqueur
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Grated zest of 1 lemon
Grated zest of 1 orange

Steps:

  • In a medium saucepan over medium heat, combine the cranberries, apple, sugar, Cointreau, 1/2 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer until the cranberries start to pop, about 10 minutes. Remove from the heat, stir in the grated zests, and chill.

STRAWBERRY CREPES



Strawberry Crepes image

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

1 egg, beaten
¼ cup skim milk
⅓ cup water
1 tablespoon vegetable oil
⅔ cup all-purpose flour
¼ teaspoon white sugar
1 pinch salt
½ cup semisweet chocolate chips
1 cup sliced fresh strawberries
¾ cup frozen whipped topping, thawed

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

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14

4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

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 FILLING FOR CREPES



Strawberry Filling for Crepes image

I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.

Provided by LoydaP

Categories     Breakfast

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 cup frozen strawberries
1 tablespoon cold water
1/4 teaspoon cornstarch
4 teaspoons sugar
1 pinch salt
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla (optional)

Steps:

  • In a pot, melt butter on medium heat.
  • Put in frozen strawberries.
  • Dissolve cornstarch in cold water, add to pot.
  • Add sugar and salt.
  • Stir and turn heat down to low-medium.
  • Allow to simmer until strawberries are soft.
  • Smoosh strawberries.
  • If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
  • Remove from heat and allow to cool for one minute.
  • Add cinnamon and vanilla.
  • Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.

TRIPLE-CRANBERRY SAUCE



Triple-Cranberry Sauce image

Categories     Condiment/Spread     Sauce     Fruit Juice     Side     Christmas     Thanksgiving     Low Sodium     Cranberry     Orange     Chill     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
1 12-ounce package fresh or frozen cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4 teaspoon ground allspice

Steps:

  • Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

STRAWBERRY AND CREAM CHEESE CREPES



Strawberry and Cream Cheese Crepes image

Adapted from Cooks.com, these are scrumptious. You may substitute my Basic Whole Wheat French Crepes recipe#102058 if you like.

Provided by Sharon123

Categories     Breakfast

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

2 eggs
1/4 cup milk
2 tablespoons water
4 tablespoons flour
1/8 teaspoon salt
4 ounces cream cheese, softened
6 tablespoons cottage cheese
1/4 cup sugar
2 cups fresh strawberries (or frozen unsweetened & thawed)
1 tablespoon lemon juice
1/3 cup sugar

Steps:

  • Batter:.
  • Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
  • Filling:
  • Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
  • Sauce:.
  • Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy!
  • Makes 12 servings, 1 crepe each.

BERRY CHEESECAKE CREPES RECIPE BY TASTY



Berry Cheesecake Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, raspberry, blueberry, blackberry, lemon juice, sugar, powdered sugar, cream cheese, powdered sugar

Provided by Tasty

Categories     Desserts

Yield 2 servings

Number Of Ingredients 13

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
1 cup raspberry
1 cup blueberry
1 cup blackberry
2 tablespoons lemon juice
¼ cup sugar
¼ cup powdered sugar
8 oz cream cheese, 1 block, softened
powdered sugar, to garnish

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
  • Cook for about 2 minutes, then remove from heat and cool completely.
  • Mix the cream cheese with the powdered sugar until smooth.
  • Spread half of the cream cheese mixture on one side of the crepe.
  • Spread half of the berries on top of the cream cheese.
  • Fold the crepe over the berries, then fold in half.
  • Repeat with the other crepe.
  • Serve with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 1738 calories, Carbohydrate 211 grams, Fat 79 grams, Fiber 13 grams, Protein 47 grams, Sugar 90 grams

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2022-04-14 Dissolve the sugar in the water in a medium size pot over medium high heat. Once the sugar is dissolved, add the cranberries to the pot. The cranberries will begin to pop and break open. This takes about 10 minutes. Remove from heat and flavor as desired.
From growingupgabel.com


STRAWBERRY CREPES WITH CREAM CHEESE FILLING – WELLPLATED.COM
2020-05-08 The Directions. Prepare the crepe batter in a blender (pictured above) or in a mixing bowl. When the batter is smooth, pour it into a bowl and let it sit for 30 minutes, or refrigerate it for up to 24 hours. Prepare the cream cheese Greek yogurt filling (it’s lightly sweet; feel free to add more honey or sugar to taste).
From wellplated.com


BLUEBERRY CREPE FILLING - CREME DE LA CRUMB
2020-04-10 Instructions. In a large bowl, whip cream cheese for 2 minutes. In a second bowl (preferably glass or metal, see note), whip heavy cream for 3-4 minutes until stiff peaks form. Stir heavy cream into cream cheese. Stir in powdered sugar, blueberry preserves, and …
From lecremedelacrumb.com


TRIPLE FROZEN BERRIES CRUMBLE | TASTES LOVELY
2015-08-25 Pour the berry filing into a 1-1/2 quart baking dish (or 8×8 pyrex baking dish, a pie baking dish, or even 12" cast iron skillet). Top with the oat crumble topping, and spread to an even layer. Bake uncovered until the berry filling is bubbling, and …
From tasteslovely.com


TRIPLE BERRY CREPES ⋆ REAL HOUSEMOMS
2016-07-02 In a blender combine the milk, eggs, oil and salt and mix well then add in the flour; process until smooth. Let sit on counter for 30 minutes. Over medium heat, heat skillet until hot. Place 1/3 cup of batter in skillet and swirl until bottom is coated. Cook for about 1 1/2 to 2 minutes on each side until light brown.
From realhousemoms.com


TALL CREAMY CHEESECAKE WITH RASPBERRY SWIRL | SERENA BAKES …
2015-09-18 Bake in a 350 degree oven on a baking sheet for 10 minutes. Allow to cool and bring a kettle of water to a boil. Reduce oven temperature to 325 degrees. In a mixer fitted with a paddle attachment beat 32 ounces Room Temperature Cream Cheese for 5 minutes or until creamy and smooth.
From serenabakessimplyfromscratch.com


RASPBERRY CREME CREPES - MAMA NEEDS CAKE
2018-06-30 Spread 1/4 cup mixture onto skillet and move skillet to allow crepe mixture to spread and thin out. Cook crepes for 30 - 45 seconds or until golden brown and firm on edges. Flip crepe and cook for 30 seconds more. Place crepes on plate and add 1 to 1 1/2 tbsp of cream cheese mixture onto crepe. Top with Raspberry compote and roll up.
From mamaneedscake.com


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