CREPES WITH CHERRIES AND MASCARPONE CREAM
Steps:
- 1. In a medium sized mixing bowl, combine flour, water, milk, eggs, melted butter, salt and sugar by whisking until well combined.
- 2. Allow mixture to rest for 20 minutes.
- 3. Heat a 9 inch non stick pan up, with heat on Medium to low. Add 1/4 tsp butter to the pan. When the butter turns brown it is ready to cook the crepes.
- 4. Use a ladle to scoop, one scoop of crepe mixture on the pan. Immediately, roll the pan around so the crepe batter fully covers the bottom of the pan, continue to roll the pan around until the crepe mixture is just set. Allow to cook for about 1 min and 30 seconds.
- 5. Using a plastic pancake spatula, loosen the edges of the crepe all the way around before scooping and flipping the crepe onto the other side. I sometimes have to use a rubber scraper and a pancake spatula together to make this work.
- 6. Allow the crepe to cook an additional minute to minute and a half on the other side.
- 7. Add wax paper to a plate, and then slide the crepe off on to the crepe
- 8. This recipe makes about 12 crepes
- 9. Repeat steps 3-7 for the remaining batter.
- Lay the crepe out on a plate.
- Add the fillings about 1 inch from one side of the crepe rather than in the middle.
- Add 1 ½ Tsp of Mascarpone Cream to the crepe in a line.
- Sprinkle ¼ cup of sliced pitted cherries over the top of the cream.
- Sprinkle 1 tsp of brown sugar over the Cherries.
- Roll the crepe starting with the side with the filling.
- Garnish with more Mascarpone cream, powdered sugar, and more cherries.
- Enjoy
CREAM FILLED CREPES WITH TART CHERRY SAUCE
This luscious dish can be made for breakfast or dessert. Sweet prepared crepes surround a rich cream filling and topped with a tart cherry sauce. Add dollops of whip topping and you've created something special in no time.
Provided by Vseward Chef-V
Categories Dessert
Time 2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
- Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
- Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
- SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
- Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
- Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
- Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.
CHOCOLATE CHERRY CREPES
Make and share this Chocolate Cherry Crepes recipe from Food.com.
Provided by lricesk8rgirl
Categories Breakfast
Time 30m
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Make pancake batter according to package directions (for 8 people).
- Add chocolate powder to batter and mix well.
- In another bowl, mix cream cheese, cottage cheese, and vanilla. Set aside.
- Spray a non-stick skillet with oil and set on low to medium heat.
- Add 1/4 cup to 1/2 cup batter into hot pan and swirl around pan until it covers entire pan.
- Cook, when sides start getting dry, flip. They cook quick!
- Finish crepes. (Use parchment paper to stack crepes).
- Add some of the cream cheese filling to each crepe and roll.
- Top with 2 tbs. cherry filling and 1 tbs. whipped cream.
Nutrition Facts : Calories 262.4, Fat 13, SaturatedFat 7.8, Cholesterol 41.5, Sodium 418.2, Carbohydrate 28.6, Fiber 1.4, Sugar 0.5, Protein 8.3
CHOCOLATE CHERRY CREPES
One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth. , Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Nutrition Facts : Calories 433 calories, Fat 28g fat (14g saturated fat), Cholesterol 139mg cholesterol, Sodium 108mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE-CHERRY CREAM CREPES
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter 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. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE-CHERRY CREPES
I fixed this treat for a women's group, our Valentine's Day celebration. We had a buffet style meal, so I cooked the crepes and served them in a 9x13 casserole dish. I served one and demonstrated how to add the cream and drizzle the chocolate syrup, so everyone could treat themselves. If you can make pancakes, you can make this recipe.
Provided by Clueless in the Kit
Categories Breakfast
Time 50m
Yield 12 crepes, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
- For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
- Preheat skillet until drops of water spatter.
- While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
- In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
- Add pie filling, stir and keep warm as you cook the crepes.
- Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
- Cover; cook crepe until center is set, about 1 1/2 minutes.
- Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
- Assembly: Spread the filling into the center of a crepe.
- Fold two sides of the crepe over the filling (like a burrito).
- Repeat with remaining crepes.
- Serve on dessert plate with topping and chocolate syrup.
Nutrition Facts : Calories 352, Fat 16.6, SaturatedFat 9.6, Cholesterol 87.2, Sodium 136.4, Carbohydrate 50.3, Fiber 3, Sugar 14.1, Protein 5
CHOCOLATE CREAM FILLING FOR CREPES
This is just the perfect after dinner delight! The perfect duo of coffee or tea and these has never tasted better! Wonderful for a romantic end to a wonderful evening! While these are made easier by the use of ready-to-use crepes, you may certainly make your own.
Provided by FLUFFSTER
Categories Sweet
Time 25m
Yield 10 crepes
Number Of Ingredients 9
Steps:
- BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
- PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
- SPOON fruit over crepes. Garnish with white chocolate curls, if desired.
Nutrition Facts : Calories 253.4, Fat 12.8, SaturatedFat 7.9, Cholesterol 46.1, Sodium 181.6, Carbohydrate 32.5, Fiber 1.4, Sugar 27, Protein 4.4
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- Put all of the ingredients except the butter in a blender or food processor and puree until smooth. Add the butter and puree briefly again. Pour the batter into a large measuring cup or pitcher (or just use the blender container) and let sit for 30 minutes.
- When you are ready to cook the crepes, heat an 8 or 9 inch nonstick skillet or crepe pan over medium heat. Rub a little butter in the pan with a paper towel and then ladle a scoop of batter into the pan. Immediately tilt and twirl the pan to spread the batter evenly around the bottom of the pan. Crepes should be thin, so getting the right amount may take some practice. Expect a "mistake" crepe or two to begin.
- Cook the crepes until almost done on one side, then carefully flip to cook the other side until the crepe is a light golden brown. Slide the crepe out of the pan onto a plate, placing wax paper between crepes as you build the stack. Add butter to the pan for each crepe. The crepes can be used right away, or refrigerated overnight.
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