Fig And Cinnamon Chocolate Filled Crepes Food

CINNAMON ROLL CREPES

Cinnamon Roll Crepes image

Provided by Bobby Flay

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
4 tablespoons unsalted butter
1/2 cup light brown or light muscovado sugar
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
8 ounces cream cheese, at room temperature
1/4 cup cold heavy cream
2 tablespoons confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest, plus more for the top

Steps:

For the crepes: Combine the milk, flour, granulated sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
For the cinnamon rum sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, rum and cinnamon and cook, stirring occasionally, until the sugar melts. Stir in 2 tablespoons water and cook a few more minutes. Set aside and keep warm.
For the filling: Combine the cream cheese, cream, confectioners' sugar, vanilla and orange zest in a stand mixer with a whisk attachment and whisk until light and fluffy.
Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
Place a crepe on a flat surface with the browner side down. Smear 3 to 4 tablespoons filling across the crepe slightly off center and a few inches from the bottom (facing you), fold the bottom up over the filling and then roll the crepe tightly. Place seam-side down on a plate or platter and repeat with the remaining crepes and filling. Spoon the sauce over the crepes, dust with confectioners' sugar and scatter some orange zest on top. Serve immediately.

FIG AND CINNAMON CHOCOLATE-FILLED CREPES

Fig and Cinnamon Chocolate-Filled Crepes image

This is one of our favorite crepe recipes. It doubles as breakfast or dessert! And it uses my in-law's famous fig preserves. Serve drizzled with chocolate syrup. You can also double the layer of crepes - my husband loves it that way!

Provided by NehaDillard

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 23m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup evaporated milk
1 cup semisweet chocolate chips
1 tablespoon butter
2 teaspoons fig jam
¼ teaspoon ground cinnamon
1 cup pancake mix
¾ cup evaporated milk
1 egg
¼ cup water, or as needed
1 teaspoon vanilla extract
cooking spray

Steps:

Heat 1/4 cup evaporated milk in a small saucepan until simmering, about 2 minutes. Remove from heat and add chocolate chips; let stand until chocolate melts, 3 to 5 minutes. Whisk in butter, fig jam, and cinnamon until filling is thick and smooth.
Whisk pancake mix, 3/4 cup evaporated milk, and egg together in a bowl until no lumps remain. Add water gradually until batter reaches a thin consistency. Stir in vanilla extract.
Heat a nonstick skillet over medium-high heat. Spray with cooking spray. Spoon batter into a thin layer at the bottom of the skillet. Cook until set, about 2 minutes. Lift up the sides with a spatula and flip; cook until second side is set, about 1 minute. Transfer to a plate; repeat with remaining batter.
Spoon filling into the center of the crepes; fold or roll crepes to enclose filling.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 58.7 g, Cholesterol 72.4 mg, Fat 22.2 g, Fiber 2.6 g, Protein 10.6 g, SaturatedFat 12.6 g, Sodium 593.5 mg, Sugar 29.5 g

CHOCOLATE CREAM FILLING FOR CREPES

Chocolate Cream Filling for Crepes image

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

Ingredients

1 (14 ounce) can eagle brand sweetened condensed milk
1/4 cup cold water
1 (3 ounce) package instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup heavy cream, whipped
1 (4 1/2 ounce) package ready-to-use crepes (10 crepes)
powdered sugar
1 1/2 cups fresh fruit such as strawberries, peaches, nectarines and (sliced or cut up) or 1 1/2 cups kiwi fruits (sliced or cut up)
white chocolate curls

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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