Crepes For Valentines Day By Freda Food
CREPES FOR VALENTINE'S DAY BY FREDA
Fruity, fresh, fluffy, light, delicate ... I could go on and on. The Kitchen Crew tried them with whipped cream and vanilla yogurt - we liked both. Before we knew it we had eaten everything! Perfect for a brunch, luncheon, special occasion dinner, breakfast, dessert ... these are just yummy!
Provided by FREDA GABLE
Categories Other Breakfast
Time 20m
Number Of Ingredients 12
Steps:
- 1. Combine "CREPE Mix Ingredients" and set aside overnight in the fridge. Not less than 4 Hrs.
- 2. To Cook Crepes: Season a small egg pan or skillet with melted butter.
- 3. Pour 1/4 cup MIX (use a measuring cup) into medium-high heated skillet/pan. Cook until brown on both sides.
- 4. As they cook, place on a platter and separate with wax paper until ready to fill them. Keep warm.
- 5. To Fill Crepes: Heat filling to hot, add warm filling and roll in jelly roll style. Place on your serving plate.
- 6. Top with sprinkled powder sugar (dust well), whip cream, or your choice of toppings above.
- 7. SO EASY to make, SO GOOD, and very pretty on a platter, your family will think you're "SPECIAL" TOO!
CREPES SUZETTE
Steps:
- Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
EASY CREPES
Yesterday morning I was in a hurry to make breakfast and couldn't find my crepe recipe so I used Freda's. By the way it was excellent. Here is the link. It made 12 nice sized crepes http://www.justapinch.com/recipe/cookin4me/crepes-for-valentines-day/other-breakfast?k=crepes&p=2&o=r
Provided by Stormy Stewart
Categories Other Breakfast
Time 35m
Number Of Ingredients 6
Steps:
- 1. In a bowl put the cottage cheese and pudding, mix and add vanilla. If you want it smooth beat it or just stir to mix well. (I stirred) Put in fridge while preparing the crepes. If making for 6 peope double your filling recipe. Make up all your crepes.
- 2. take one crepe, add some filling and roll. serve two per person.
- 3. Top with strawberry glaze, and sour cream (optional) I served them with sausage
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