PEACH APRICOT MELBA CREPES
Steps:
- MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
- SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
- TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
PEACH MELBA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
- Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
- When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
- To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
- To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
PEACH MELBA CREPES
This is a WOW worthy desert that can be made ahead with basic pantry ingredients and assembled at the last minute before serving.
Provided by JPsBarbie
Categories Weeknight
Time 25m
Yield 18 crepes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Crepes:.
- Beat eggs, butter, salt, flour, milk, and vanilla until smooth.
- Heat an 8 inch skillet; spray or brush with butter as needed to prevent sticking. Add 2 T of batter and tilt to spread. Cook over moderately low heat until lightly browned on both sides, turning once.
- Crepes may be made ahead and kept wrapped in the refrigerator for several days or even frozen.
- Filling:.
- Beat cream cheese, powdered sugar, and almond extract until smooth.
- Assembly:.
- For each crepe spread about 2 T of filling. Fold in half and then in half again. Place 2 or 3 crepes on each plate with points touching. Sprinkle about 1/4 c of peaches and drizzle with raspberry jam and top with a dollop of whipped cream.
Nutrition Facts : Calories 521.9, Fat 26.6, SaturatedFat 15.5, Cholesterol 210.5, Sodium 636.4, Carbohydrate 59.9, Fiber 1.9, Sugar 34.1, Protein 11.8
PEACH APRICOT MELBA CREPES
Make and share this Peach Apricot Melba Crepes recipe from Food.com.
Provided by Orchards Finestreg
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
- SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
- TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
Nutrition Facts : Calories 261.6, Fat 8.1, SaturatedFat 3.9, Cholesterol 75, Sodium 33.6, Carbohydrate 46.1, Fiber 1.9, Sugar 33.2, Protein 2.3
CLASSIC CRêPES
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Categories Dessert
Time 1h
Yield Makes 12
Number Of Ingredients 4
Steps:
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
- Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat 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. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
PEACH MELBA CREPES CAKE
Found this on site for uses for pancake and waffle mixes. Peach Melba is such a delicious combo, coupled with crepes it is irresistible!
Provided by Nana Lee
Categories Breakfast
Time 25m
Yield 8 8, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Quick Crepe Batter:
- Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
- Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
- Spray a 10" non-stick skillet with the non-stick spray.
- Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan, about 1/4 cup.
- Quickly rotate the pan tilting to coat the surface.
- Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
- Turn out the crepe onto a plate; cover to keep warm if desired.
- Repeat with remaining batter.
- Filling:.
- Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
- Assembly:.
- Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
- Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
- Bring to room temperature just before serving.
- Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
- Drizzle with raspberry jam.
- Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.
Nutrition Facts : Calories 531.4, Fat 23.6, SaturatedFat 11.5, Cholesterol 127.6, Sodium 440.6, Carbohydrate 72, Fiber 2.5, Sugar 46.1, Protein 9.2
CREPES MELBA
Number Of Ingredients 16
Steps:
- Crepes: 1. Place ingredients for crepes in blender or food processor in the order listed. Blend at high speed for 20 to 30 seconds. Scrape down sides of the container. Blend a few more seconds. 2. Spray a crepe pan with no stick spray before heating. Before cooking first crepe, put 1/2 teaspoon butter into pan. (You have reached the correct temperature when the batter sizzles slightly when poured into the pan and the first side cooks in approximately 1 minute. 3. Crepes should be pale in color, not dark brown. Place 2 or 3 Tablespoons of batter into a 6- to 7-inch crepe pan. Quickly tilt the pan so the batter covers the bottom of the pan entirely. Turn the crepe when it begins to set and crisp around the edges. Loosen around the edge with a spatula and flip it over. Cook a few more seconds and slide the crepe out of the pan onto a plate. 4. Stack them on top of each other until they are all made. Set aside crepes. Filling: 1. Whip the cream until soft peaks form. Stir in 1/4 cup of sugar and beat until stiff. Fold whipped cream into ricotta cheese. 2. Make sauce now. When crepes are ready to fill, add peaches to cheese mixture and spoon into crepes. Place filled crepes on serving dishes. Sauce: 1. Pour fresh raspberries in blender strain to remove seeds. Add 1/3 cup sugar and Triple Sec. Heat sauce just before serving. Spoon warm raspberry sauce over crepes.
Nutrition Facts : Nutritional Facts Serves
CREPES
Make and share this Crepes recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 15m
Yield 7 crepes
Number Of Ingredients 5
Steps:
- Combine flour, milk, eggs, and oil.
- Add salt.
- Heat a lightly greased 6 inch skillet; remove from heat.
- Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
- Return to heat; brown on one side only.
- To remove, invert pan over paper toweling.
- Repeat with remaining batter.
- Fill with your favorite filling.
- Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
- Endless ideas.
Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3
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