Breakfast Crepes With Warm Berry Sauce Food

BERRY BREAKFAST CREPES RECIPE

Steps:

• Start by preparing the vanilla cream cheese filling.
• Beat the cream cheese until smooth and slowly beat in the milk.
• Beat in the powdered sugar and pudding mix.
• Beat until thickened and fold in half of the container of cool whip. Place in the fridge.
• Dump fresh strawberries or fresh raspberries into a small pot.
• Sprinkle with the sugar.
• Heat over medium heat stirring to coat the fruit with sugar.
• Once you hear sizzling noises turn off the heat and let the pot sit on the burner stirring here and there while you prepare the vanilla sauce and crepes.
• Whisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
• In a medium pot, over medium high heat, bring the half and half and sugar to a simmer.
• Remove from the heat.
• Ladle some of the hot half and half into the egg yolks while whisking vigorously to temper the eggs.
• Continue whisking hot half and half into the egg yolks until half of the hot liquid has been whisked into them.
• Pour the tempered egg and vanilla into the pot of remaining half and half while whisking.
• Return the pot to the burner and cook over medium heat while whisking until the sauce thickens.
• When the mixture bubbles with thick and heavy it's ready.
• Remove from heat and cover with a lid.
• Now for the crepes.
• Put all the crepe batter ingredients into a blender and blend them until smooth.
• If you have a crepe pan then prepare the crepes according to the crepe pan instructions. If not, that's Ok. I personally use my 10 inch frying pan.
• Line a plate with two layers of damp paper towels. You will keep the crepes between the damp paper towels as you cook them to prevent them from drying out.
• Heat the frying pan over medium to medium low heat on the stovetop.
• Wipe the bottom of the hot pan generously with veg. oil, canola oil or olive oil.
• Using a 1/4 cup measuring cup, quickly pour 1/4 cup of batter into the center of the hot pan.
• Quickly tip the pan side to side in a circular motion to spread the batter onto in a thin layer across the pan.
• Once the batter is spread cook the crepe until the edges begin to brown and curl.
• Carefully slip a large spatula under the crepe and flip it over. This side will only take about 10 seconds to cook.
• Remove the cooked crepe and place it on a plate that has been lined with a damp paper towel.
• Put the other layer of damp paper towels over the top of the crepe. This will keep the crepes from drying out. You don't need damp paper towels in between each crepe. Just one under the bottom of the stack and one to cover the top of the crepe stack.
• Re-oil the pan before each crepe. Repeat the process until all the crepes have been cooked.
• Roll up some vanilla cream cheese filling and a generous helping of warm berries to each crepe.
• Top the rolled up crepes with vanilla sauce and more berries.

BREAKFAST CREPES WITH BERRIES

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.

BLUEBERRY ALMOND CREPES

Steps:

• First 5 ingredients are for crepes. To prepare Crepes:.
• Together mix all crepe ingerdients until smooth.
• Spray crepe pan or whatever pan you are using, with non-stick cooking spray; heat over medium heat until hot.
• Add about 3 tablespoons batter to pan, tilting to make an even layer.
• Cook on one side until crepe begins to brown, about 1 minute.
• Place on a sheet of waxed paper, browned side up.
• Repeat with remaining batter; layering the crepes with waxed paper.
• To prepare filling:
• In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; mix until well combined.
• Add chopped almonds; mix until smooth; set aside.
• To prepare blueberry sauce:
• In a saucepan combine the remaining 1/2 cup sugar and the cornstarch.
• Stir in orange juice and blueberries.
• Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
• To assemble:
• Place 2 rounded tablespoons of filling on each crepe.
• Roll and place on a lightly greased baking sheet.
• Cover and refrigerate until ready to serve.
• At serving time: Preheat oven to 300 degrees Fahrenheit.
• Bake filled crepes until hot, about 15 minutes.
• Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.

GREEK YOGURT WITH WARM BERRY SAUCE

Steps:

• Combine the first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
• Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce.

BERRY DELICIOUS FRUIT CREPES

Steps:

• For crepes: Combine dry ingredients (flour, sugar, cinnamon, salt) and blend until homogeneous. Add milk, eggs,and vanilla and blend until smooth. The mixture will resemble a thin pancake batter.
• Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more, then remove from pan. Repeat for remaining crepes.
• For filling: Blend cream cheese, yogurt, sour cream, milk, and vanilla until smooth.
• Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.