BREAKFAST CREPES WITH BERRIES
After a long day of blackberry picking, I whipped up a sauce to dress up some breakfast crepes I had on hand. This speedy dish really hit the spot and tied everything together beautifully! The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles. -Jennifer Weisbrodt, Oconomowoc, Wisconsin
Provided by Taste of Home
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime zest, vanilla and salt. , Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.
Nutrition Facts : Calories 182 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
BREAKFAST CREPES WITH WARM BERRY SAUCE
Instead of pancakes, try these delicious crepes with warm berry sauce and a cup of orange juice or coffee for breakfast.
Categories Breakfasts & Brunch Whole Wheat Crepes Berries High Fibre
Time 25m
Yield 2
Number Of Ingredients 22
Steps:
- Add all the berries and sugar and into a small saucepan. Bring to a boil, then reduce the heat to low to maintain a gentle simmer. Meanwhile preheat a 10-inch nonstick skillet over medium or medium-low heat until hot. Whisk together all the crepes ingredients in a large mixing bowl until well blended. Pour ¼ cup of the batter into the hot skillet, tilt the pan to spread the batter evenly and cover the pan completely. Cook until the crepe sets and bubbles about 2 minutes. Turn and continue to cook for another 2 minutes until slightly browned in spots. Keep the crepes warm on a plate and cover with another plate or a clean tea towel. Fold the crepes into the squares, then place on the serving plates. Spoon the warm berry sauce over the crepes. Serve warm, and dust with icing sugar if desired.
Nutrition Facts :
BREAKFAST CREPES
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person can teach you how to make crêpes,"
Provided by Judy Kagan
Categories Milk/Cream Blender Breakfast Brunch Quick & Easy Brandy Pan-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 12-15 crêpes
Number Of Ingredients 13
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
FRUIT 'N' CREAM CREPES
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.
NORWEGIAN BLUEBERRY BREAKFAST CREPES
Make and share this Norwegian Blueberry Breakfast Crepes recipe from Food.com.
Provided by Dreamer in Ontario
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs well.
- Beat in milk and butter.
- Sift flour, measure, and sift again with sugar and salt into egg mixture.
- Beat until smooth.
- Heat a shallow 8-inch frying pan and butter well.
- Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
- Cook until golden brown on both sides.
- Sweeten blueberries to taste with sugar.
- Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
- Repeat, buttering pan before cooking each crepe.
- Serve about two filled crepes to each person.
- Pass powdered sugar and lemon wedges and melted butter, if desired.
Nutrition Facts : Calories 336.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 182.4, Sodium 343.6, Carbohydrate 32.2, Fiber 2, Sugar 8.9, Protein 9.7
SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES
I made these for the very first time yesterday, and I must say how absolutely DELICIOUS they were! Good enough to eat alone, without any fillings really. They're super easy, and a great breakfast or brunch item. Enjoy!
Provided by cooking in cairo...
Categories Breakfast
Time 25m
Yield 12-14 crepes
Number Of Ingredients 7
Steps:
- In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
- Add sugar and salt, blend for a few seconds turn off.
- Add melted butter and vanilla, blend a few seconds turn off.
- Add flour, blend until all mixed.
- Okay now for cooking them, this is what I did --
- I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
- Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
- I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
- So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
- *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
- Serve with powdered sugar, jam, fruits any filling of your choice!
- *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
- *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.
Nutrition Facts : Calories 121.7, Fat 6.2, SaturatedFat 3.4, Cholesterol 66.1, Sodium 224.2, Carbohydrate 12.6, Fiber 0.3, Sugar 4.9, Protein 3.7
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