BERRY CHEESECAKE CREPES RECIPE BY TASTY
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
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
LEMON CHEESECAKE CREPES
These Lemon Cheesecake Crepes are a rich and vibrantly flavored brunch!
Provided by Rebecca Hubbell
Categories Breakfast
Time 1h20m
Number Of Ingredients 13
Steps:
- Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
- Once the batter has set, heat a small pan and add butter.
- Pour about an ounce of batter into the center of the pan and swirl around to spread evenly.
- Cook for about 30 seconds, then flip and cook for another 10 seconds.
- Move them to a flat cutting board to cool and continue until batter is gone.
- Combine all ingredients in a bowl or stand mixer fitted with a paddle attachments and beat until light and fluffy, about 2 to 3 minutes.
- Pipe filling down the center of each crepe, rolling the sides up over the filling and plate.
- Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.
- Garnish with lemon slices and extra lemon zest if desired.
CREME FRAICHE CHEESECAKES
Steps:
- Preheat the oven to 375 degrees F.
- To make the crust: In a food processor grind the walnuts and sugar together. Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days. Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high. Bake for 7 minutes. Let cool slightly before adding filling.
- Reduce the oven temperature to 300 degrees F.
- To make the filling: In an electric mixer, with a whip attachment cream the cream cheese. Mix in the remaining ingredients in order. Pour into baked crust lined collars filling to about 3/8 inch from the top. Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center. Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping.
- To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake. With a small off-set spatula or a teaspoon, ease the topping to coat evenly. It will level itself out during baking. Bake at 300 degrees F for 5 minutes. Cool to room temperature, then cover and chill at least 4 hours or up to 2 days. To serve, warm the rings and slip the cheesecakes out of them.
BAKED CHEESE CREPES
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 5 to 10 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Preheat the oven to 400 degrees F.
- Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
- Yield: 2 quarts
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
More about "warm cheesecake crepes recipes"
CHERRY CHEESECAKE CREPES RECIPE - THE RECIPE REBEL
From thereciperebel.com
5/5 (1)Total Time 25 minsCategory BreakfastCalories 286 per serving
- Crepes:Combine all ingredients in a medium bowl and blend with an immersion blender (alternatively, use a blender if you don't have an immersion blender).
- Heat a medium skillet over medium heat. Spray with non stick spray and place about ¼ cup of batter in the center of the pan. Gently turn the pan to coat the bottom.
- Cook for about 1 minute until starting to brown. Flip the crepe and cook for another 30 seconds.
- Continue until all batter is used (you should get about 6 crepes), cover and set aside if serving warm, or set aside in the refrigerator if serving cold later on.
APPLE CHEESECAKE CREPES RECIPE - SUGAR AND SOUL
From sugarandsoul.co
PANCAKE FRIDAYS: JAPANESE CHEESECAKE CREPES
From thepancakeprincess.com
CHOCOLATE CHEESECAKE CREPE CAKE - FIESTA FRIDAY
From fiestafriday.net
LEMON SUGAR CREPES WITH WHIPPED CREAM CHEESE | HBH
From halfbakedharvest.com
10 BEST CHEESE FILLING CREPES RECIPES | YUMMLY
From yummly.com
STRAWBERRY CHEESECAKE CREPES - EAT. DRINK. LOVE.
From eat-drink-love.com
REDUCED FAT BLUEBERRY CHEESECAKE CREPES | TASTY …
From tastykitchen.com
TART CREAM CHEESE FILLING FOR SWEET CREPES - ASHLEE …
From ashleemarie.com
STRAWBERRY CHEESECAKE CREPES - CAFE DELITES
From cafedelites.com
BLUEBERRY CHEESECAKE CREPES - LEMOINE FAMILY KITCHEN
From lemoinefamilykitchen.com
ORIGINAL FRENCH CRêPES SUZETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE CHEESECAKE CREPES - ALIVE MAGAZINE
From alive.com
TRIPLE BERRY CHEESECAKE CREPES - A BAJILLIAN RECIPES
From abajillianrecipes.com
EASY TO MAKE CREPES - CAFE DELITES
From cafedelites.com
SUMMER CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREPE STUFFED NEW YORK CHEESECAKE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
STRAWBERRY CHEESECAKE CREPES - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
STRAWBERRY CHEESECAKE CREPES – THE PERFECT SUMMER …
From lakesandlattes.com
STRAWBERRY CHEESECAKE CREPES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
WARM CHEESECAKE CREPES | RECIPE | CREPE RECIPES, RECIPES, CREPES
From pinterest.com
CREAM CHEESE CREPE FILLING (4 INGREDIENTS!) - I HEART NAPTIME
From iheartnaptime.net
16 NO-BAKE SUMMER CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
WARM CHEESECAKE? YES, AND IT’S DELICIOUS | FL KEYS NEWS
From flkeysnews.com
WARM FUDGE-FILLED CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
BERRY CHEESECAKE CREPES RECIPE BY TASTY FOOD
From wikifoodhub.com
PUMPKIN CHEESECAKE CREPES – KALORIK.CA
From kalorik.ca
EASY CREPES RECIPE WITH SWEET CREAM CHEESE - THE BEEKEEPERS …
From thebeekeeperskitchen.com
PUMPKIN CHEESECAKE CREPES - LAUREN'S LATEST
From laurenslatest.com
WARM CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY CHEESECAKE-FILLED CREPES | KRAFT HEINZ FOODSERVICE
From kraftheinz-foodservice.com
25 FRESH AND SUMMERY CHEESECAKE RECIPES | TASTE OF HOME
From tasteofhome.com
LIGHTER STRAWBERRY CHEESECAKE CREPES - REAL MOM KITCHEN
From realmomkitchen.com
NOT JUST FOR BREAKFAST - SAVOURY CRêPE RECIPE | GET CRACKING
From getcracking.ca
BERRY CHEESECAKE CREPES - COOKING LSL
From cookinglsl.com
CHOCOLATE CHEESECAKE CREPES - SEASONED SPRINKLES
From seasonedsprinkles.com
JAPANESE CHEESECAKE-STYLE CRÊPES - CANADIAN LIVING
From canadianliving.com
SALTED CARAMEL CHEESECAKE CRêPES! - AD - JANE'S PATISSERIE
From janespatisserie.com
CHEESECAKE CREPES RECIPE - FOOD NEWS
From foodnewsnews.com
STRAWBERRY CHEESECAKE CREPES - BONNE MAMAN
From bonnemaman.us
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love