Fresh Berry Brunch Crêpes Food

FRESH BERRY BRUNCH CRêPES

Steps:

• Combine flour and salt in medium bowl. Gradually whisk in 1 cup milk until blended. Add eggs; mix well.
• Heat small heavy nonstick skillet on medium-high heat; spray with cooking spray. Pour about 1/4 cup batter into skillet; tilt skillet to evenly coat bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned; turn. Cook to brown other side. Transfer crêpe to plate. Repeat with remaining batter to make 7 more crêpes.
• Beat pudding mix and remaining milk in separate medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon 1/4 cup pudding mixture down center of each crêpe; roll up. Place in serving dish; top with berries. Serve with syrup.

FRESH FRUIT FILLED CREPES

Steps:

• Break eggs into a medium bowl and whisk together.
• Add milk, vanilla extract, and whisk into the eggs.
• Slowly add the sifted flour while continually whisking to prevent lumps.
• Add the salt, then whisk in the cooled melted butter.
• Let the batter rest for 30 minutes.
• Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
• Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
• Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
• Fill with topping of choice.

BERRY BREAKFAST PARFAITS

Steps:

• Place raspberries and brown sugar in a blender; cover and process until pureed. Press through a sieve; discard seeds. , In a small saucepan, combine the raspberry puree, orange juice, cornstarch and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; cool., In eight parfait glasses, layer half of the raspberry sauce, berries, granola and yogurt. Repeat layers. Sprinkle with additional brown sugar if desired. Serve immediately.

BASIC CREPES

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.

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

BERRY DELICIOUS FRUIT CREPES

Steps:

• For crepes: Combine dry ingredients (flour, sugar, cinnamon, salt) and blend until homogeneous. Add milk, eggs,and vanilla and blend until smooth. The mixture will resemble a thin pancake batter.
• Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more, then remove from pan. Repeat for remaining crepes.
• For filling: Blend cream cheese, yogurt, sour cream, milk, and vanilla until smooth.
• Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.

FRESH BLUEBERRY CREPES

Steps:

• Combine first 7 ingredients in a large bowl or measuring cup.
• Blend completely until smooth.
• Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
• Heat an 8-inch (20cm) non-stick skillet over medium high heat.
• melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
• Tilt pan back and forth to fully coat bottom.
• Alternatively spray the pan with cooking spray before heating.
• Pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
• Replace the skillet on the heat.
• Using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
• Cook another few seconds until golden brown.
• Slide onto a paper towel lined plate.
• Place another paper towel and repeat process until batter is used up.
• Make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
• Crepes can be filled with berries and cream then rolled or folded up into halves or quarters.

FRUIT 'N' CREAM CREPES

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons 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. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.