Crepes With Mixed Berry Sauce Food

MIXED BERRY CREPES WITH MASCARPONE

Steps:

• For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
• For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
• For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
• To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
• Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
• To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
• Spoon the macerated berries over the crepes and serve.

MIXED BERRY CREPE CONES RECIPE BY TASTY

Steps:

• Make the crepes by sifting the flour, salt, and sugar and then slowly stir in the egg, and butter.
• Slowly add the milk into the mixture.
• In a nonstick pan over medium heat, pour in ⅓ cup (80ml) of the batter and turn it to cover the whole surface. Cook until the bottom is brown and flip.
• Repeat until you're all out of crepe batter. Set the crepes aside to cool.
• Lay out a crepe and spread the berries in a quarter section.
• Fold the crepe in half and then slowly roll it into a cone.
• Top with more berries if desired, whipped cream, and powdered sugar.
• Enjoy!

MIXED BERRY CREPES

Steps:

• Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour., Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 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 plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately.

MIXED BERRY CREPES WITH LIGHT BERRY SAUCE

Steps:

• PREPARE BERRIES:.
• Place sugar, berries and lemon juice in medium saucepan.
• Heat over medium heat, stirring gently, until mixture boils and sugar is dissolved (about 5 minutes).
• Remove from heat; allow to cool slightly.
• PREPARE CHEESE:.
• While berry mixture is cooking or cooling: In a medium mixing bowl, stir together cream cheese, honey and lemon zest until thoroughly blended; set aside.
• TO ASSEMBLE:.
• Place 2 crepes on serving plate; spoon 1 tablespoon cream cheese mixture & chopped macadamia nuts, if using, down the center of each crepe.
• Spoon approximately 1/4 cup berry mixture over cream cheese.
• Fold 2 sides of each crepe up and turn over to form roll.
• Repeat with remaining crepes, cream cheese mixture and berry sauce.
• **Replace cream cheese mixture with whipped cream. Allow berry mixture to cool before assembling.

PANCAKE MIX DESSERT CREPES

Steps:

• For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and eggs in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.
• Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking he finished crepes in a single layer to cool.
• To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.

MIXED BERRY CREPES

Steps:

• Cook frozen berries and maple sauce for sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until fruit has defrosted and mixture is gently boiling, about 10 minutes. Reduce heat to medium and mash berries with a potato masher until sauce reaches desired consistency.
• While the sauce is cooking, beat eggs in a bowl with an electric mixer until lemon colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt into the bowl and mix until batter is smooth.
• Grease a skillet with butter and heat over medium heat. Drop several tablespoons batter into the hot skillet and cook until light brown on the bottom, 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Remove to a plate and repeat to cook remaining crepes.
• To serve, fold crepe and place on a plate. Add a big spoonful of berry sauce and top with whipped cream.

CREPES WITH MIXED BERRY SAUCE

Steps:

• Put the frozen berries, sugar, water, and vanilla into a small pot and simmer on medium heat until all of the berries break down and melt together into a sauce-like consistency. This will take about 15-20 minutes. Mix all of the dry and wet ingredients for the crepes together with a wisk until well blended and smooth. Heat a medium-sized pan to medium heat and cover the pan lightly with butter or vegetable oil. Once heated, spoon out the batter into the pan. Spread the batter out so each crepe is about palm-size and circular. Once the crepe looks lighter in color and dry/cooked, flip the crepes and do the same on the other side. You can cook until a little bit browned too, depending on what consistency you prefer. Once you finish cooking the crepes, plate them and spoon the berry mixture over each crepe and serve. You can dust with powdered sugar as well.

THREE BERRY CREPES WITH CREME ANGLAISE AND STRAWBERRY SAUCE

Steps:

• Place all crepe ingredients together and mix well.
• Allow to stand for 30 minutes.
• Make crepes in a heavy crepe pan.
• Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
• When crepes begin to bubble turn and cook other side.
• Makes 10-12 crepes.
• While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
• Filling-------------.
• Blend together all ingredients and put through a fine sieve to remove pips.
• Creme Anglaise-----------.
• Bring the milk to the boil with vanilla extract.
• Beat egg yolks and sugar until pale yellow.
• Pour milk over the eggs and blend.
• Return to a low heat and stirring constantly, thicken the sauce.
• Do not BOIL.
• The mixture is'thickened' when it coats the back of a spoon.
• Cover sauce and chill in the fridge.
• TO ASSEMBLE DESSERT-------------.
• Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
• Fold in the sides of each crepe to form a square'parcel'.
• Allow 2'parcels' per person.
• Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
• Arrange the crepes gently on the sauce.
• Garnish each plate with a strawberry sliced in half.
• Voila!

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.

MIXED BERRY CREPES WITH MASCARPONE

Steps:

• FOR THE BATTER:.
• Blend the flour, sugar, and salt in a food processor or blender.
• Add the milk, water, eggs, butter and vanilla extract, and process until smooth.
• Set aside for 30 minutes.
• FOR THE FRUIT:.
• While batter rests, hull and halve the strawberries.
• Toss with blackberries and raspberries, sugar and Grand Marnier, if using, in a medium bowl; set aside.
• FOR THE FILLING:.
• Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
• TO MAKE THE CREPES:.
• Heat a 6" nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating.
• Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly.
• Cook until the batter sets, about 30 seconds.
• Flip the crepe and cook the other side until just barely golden.
• Repeat with remaining batter, stacking the crepes as they cook.
• FOR THE FILLING:.
• Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe.
• Fold crepe in half, then half again to make a triangle with the filling in the tip.
• Repeat with the remaining crepes and filling.
• Stack filled crepes neatly on serving platter.
• *THE CREPES CAN BE PREPARED UP TO THIS POINT A DAY AHEAD, COVERED TIGHTLY WITH PLASTIC WRAP AND REFRIGERATED OVERNIGHT.
• TO SERVE:.
• Preheat an oven to 250ºF.
• Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
• Spoon the macerated berries over the crepes and serve.
• Enjoy!

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

MIXED BERRY SAUCE TO BE ENJOYED WITH MEAT

Steps:

• Cook the meat that is going to be served in a pan and then remove it and set aside to rest, covering with foil to retain the heat.
• Add the orange juice, bay leaf, redcurrant jelly, berries and sugar to the meat juices left in the pan from cooking the meat and boil the mixture for 3-4 minutes.
• Lower the heat and simmer uncovered for another 5 minutes until the fruit is soft.
• Remove the bay leaf, stir in the balsamic vinegar, mint and season with salt and pepper.
• Spoon over the meat and serve immediately while hot.

MIXED BERRY SAUCE

Steps:

• Cook over med/low heat until bubbly. Simmer 5 to 10 minutes until slightly thickened.