FRENCH VANILLA CREPES
I had to make a fancy dessert for about 45 people so I made one up. I served these crepes filled with a sweet ricotta filling, froze them and drizzled them with raspberry and chocolate sauce and whipped cream. They were a huge hit and very simple. They work great at breakfast time with fruit or egg filling too.
Provided by startnover
Categories Breads
Time 5m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs and salt. Beat in flour alternately with milk.
- Add sugar, butter, and vanilla.
- Beat until smooth.
- Refrigerate until ready to cook.
Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 1.4, Cholesterol 43.1, Sodium 112.4, Carbohydrate 12, Fiber 0.3, Sugar 1, Protein 3.6
MEXICANA FIESTA CREPES
Number Of Ingredients 13
Steps:
- Crepes: 1. Combine all ingredients, beat until smooth. To make: for each crepe pour 1 large stirring spoonful into crepe pan which has been heated on large burner. Immediately tilt pan to coat evenly. 2. Cook over medium heat about 30 seconds or until the top is dull and underside is delicately browned. Turn, continue cooking for 10 to 15 seconds. 3. Slice out on a paper sack turned wrong side out. When cool, stack. Put wax paper or plastic wrap between each crepe. Filling: 1. Brown meat with celery and onion, drain, stir in corn. Combine 1 1/2 cups enchilada sauce (for double recipe) with meat, mix well. Add chili powder to taste. 2. Spoon 1 to 2 tablespoons meat mixture into each crepe, roll up. Place seam side up in a 13 x 9 baking dish (for the double recipe) or place 2 crepes in individual baking dishes.Spoon remaining 1 cup (double) enchilada sauce over crepes. 3. Bake in preheated oven for 20 minutes. Sprinkle with cheese and top with olives.
Nutrition Facts : Nutritional Facts Serves
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