BRANDIED CHERRY CREPES
Steps:
- In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted. Remove from heat. Set aside 6 cherries, for garnish.
- Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries.
BRANDIED CHERRY CLAFOUTI
A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.
Provided by MONIQUEWS
Categories World Cuisine Recipes European French
Time 2h5m
Yield 8
Number Of Ingredients 12
Steps:
- Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
- Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
- Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g
BRANDIED CUSTARD CREPE FILLING
This recipe came from the back of a package of pre-made crepes I bought many years ago. It's the best custard, very creamy and sweet. It's great all by itself, or to use as a crepe filling (as the title defines). But I've also used it to sweeten up a bowl of fresh fruit. Since I have kids, I usually make this without the Brandy and it's just as good.
Provided by Northwestgal
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
- Add ¼ of the hot milk mixture to the beaten eggs and blend well.
- Add the egg mixture to the remaining hot milk mixture in the saucepan and add stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
- For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.
Nutrition Facts : Calories 75.9, Fat 1.9, SaturatedFat 0.9, Cholesterol 40.6, Sodium 26.4, Carbohydrate 12.7, Sugar 10.1, Protein 2.1
BRANDIED PEACH CUSTARD PIE
Steps:
- Preheat the oven to 450 degrees.
- For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
- For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
- For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
- For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
- For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
BRANDIED CARAMEL CUSTARD
Steps:
- Preheat oven to 350 degrees
- Mix one-half cup of sugar with the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color. Pour the caramel into the bottom of a four- to five-cup baking dish, tilting the dish so the caramel coats the bottom evenly.
- Beat the eggs and egg yolks together. Beat in the remaining onehalf-cup sugar, the nutmeg and cardamom. Stir in three tablespoons of the brandy, the milk and cream. Pour the mixture into the baking dish, place in the oven and bake 20 minutes.
- While the custard is baking, mix the remaining tablespoon of brandy with the raisins. After the custard has baked for 20 to 25 minutes, scatter the brandied raisins over the top of the custard. They will sink in.
- Continue baking the custard 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
- Allow the custard to cool to room temperature, then refrigerate at least six hours or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 85 milligrams, Sugar 43 grams, TransFat 0 grams
CREPE FILLING
Make and share this Crepe Filling recipe from Food.com.
Provided by sowy1
Categories Breakfast
Time 6m
Yield 7-8 serving(s)
Number Of Ingredients 4
Steps:
- Put berries in a bowl & cover with the reg sugar, to bring out the juices. Do this the night before or the morning of.
- blend cream cheese & powdered sugar together, then fold in the berries.
- Once you have your crepes made you put the filling in and fold up the crepes. Filling is better in my eyes if you warm the crepes up a little in the microwave after filling them. (Warming the filling before you stuff the crepes could make it pretty runny.).
Nutrition Facts : Calories 166.5, Fat 11.4, SaturatedFat 7.1, Cholesterol 35.6, Sodium 96.1, Carbohydrate 14.4, Fiber 1.1, Sugar 12.2, Protein 2.7
SAVORY BEEF FILLING FOR CREPES
Most recipes for crepes are generally the same, tweaked for personal tastes so I will leave out the crepes recipe for now. The beef sauce is a recipe that I've developed loosely from beef stroganoff, made with beef stew meat, potatoes, green onions, and any veggies you choose (I prefer carrots and/or broccoli.) The result of this recipe is a creamy, savory dinner that'll leave you wanting more. Serve sauce inside or on top of crepes.
Provided by Corrie Bergmann
Categories Sauces
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
- Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
- Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
- Serve sauce inside or on top of crepes.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 24.8 g, Cholesterol 81 mg, Fat 27 g, Fiber 4.4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 327.9 mg
COTTAGE CHEESE CREPE FILLING
Make and share this Cottage Cheese Crepe Filling recipe from Food.com.
Provided by LibraChick93093
Categories Low Cholesterol
Time 5m
Yield 3 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- Blend together ingredients well.
- Use filling right away, do not freeze.
BANANA CREAM CREPE FILLING
Make and share this Banana Cream Crepe Filling recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, cornstarch, and salt in a small saucepan.
- Add milk gradually.
- Cook, stirring, over low heat until thickened. (Do not rush this stage as it gets rid of the raw flour flavor).
- Blend a little of the hot mixture into egg yolks.
- Stir yolks into saucepan. Cook 1 minute. Remove from heat.
- Add vanilla and butter. Cool.
- When ready to serve fold in diced bananas. Place a small amount of filling on each crepe and roll.
Nutrition Facts : Calories 172, Fat 6.4, SaturatedFat 3.6, Cholesterol 71.8, Sodium 85.7, Carbohydrate 24.9, Fiber 0.7, Sugar 14, Protein 4.1
SEAFOOD CREPE FILLING
Made this the other with instant crepes and the hubby gave a thumbs up! Great for any time of the day!
Provided by Cook Food Mood
Categories European
Time 30m
Yield 4-6 crepes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pan and cook the leek till softened. Add the flour and stir inches.
- Add milk or cream, then gradually add white wine or fish stock. Stirr continously. Use a little less or more milk/wine/stock according to your preferred consistency.
- Stir in cheese and parsley and season with salt and pepper.
- Add prawns and fish.
- Spoon filling over crepe, add a sprig of parsley garnish, and dribble some of the sauce over the side!
Nutrition Facts : Calories 176.2, Fat 8.6, SaturatedFat 5, Cholesterol 115.6, Sodium 552.1, Carbohydrate 7.7, Fiber 0.3, Sugar 0.7, Protein 12.2
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