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.
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.
REGULAR CREPES
A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar.
Provided by Bonnie Molleston
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 15 g, Cholesterol 39.3 mg, Fat 3.7 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 159.5 mg, Sugar 3.1 g
CHERRY BLOSSOM CREPES
These are called cherry blossom crepes as the food colouring gives it a pink tinge and the bean paste looks like the centre of the flower. if you cannot find the bean paste try recipe #108780 and make your own.
Provided by PinkCherryBlossom
Categories Dessert
Time 45m
Yield 10 crepes
Number Of Ingredients 8
Steps:
- mix the flour, water, sugar and salt in a bowl. Whisk until smooth then add a teaspoon of sunflower oil.
- mix the food colouring with the water and add to the mix little by little until you get a light pink colour.
- leave to stand for 30 minutes.
- heat a tablespoon of oil in a pan and add enough batter to make a 10cm crepe. cook on one side and turn to cook the other.
- leave to cool.
- form a dsp of paste into a ball and place in the centre of the crepe. fold in half and then half again.
- serve 2 per person with green or jasmine tea.
Nutrition Facts : Calories 47.1, Fat 0.1, Sodium 16.1, Carbohydrate 10, Fiber 0.3, Sugar 0.5, Protein 1.3
CREAMY CHICKEN-FILLED CREPES
Make and share this Creamy Chicken-Filled Crepes recipe from Food.com.
Provided by Natures Cuisine
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together milk, flour, eggs and oil. Mix well. Cover wih plastic wrap and chill for 30 minutes.
- Spray an 8" nonstick skillet with vegetable spray. Place skillet over medium heat until hot. Pour 1/4 cup of batter into pan, quickly tilting pan so batter covers bottom. Cook until crepe bottom is golden, about 1 minute. Turn crepe; cook for 1 minute longer.
- Transfer crepe to a large plate. Repeat with more cooking spray and remaining batter, placing waxed paper between each crepe. Set aside.
- Spray a large skillet with vegetable cooking spra. Add chicken; cook over medium heat, stirring, for about 5 minutes. Add mushrooms; cook for 2 minutes. Add soup, sour cream and green onions. Cook, stirring, until thickened slightly, about 2 minutes.
- Place crepes on serving plates. Spoon chicken filling onto half of each crepe. Fold crepes over filling to cover. Serve immediately.
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
REAL FRENCH CREPES
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine flour, egg, and milk.
- Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g
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