Mixed Berry Crepes With Light Berry Sauce Food

BERRIES AND CREAM CREPES

Steps:

• Add all the ingredients for your crepes to a blender. Cover.
• Blend on low speed until everything is mixed together well, and smooth.
• Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight. **
• In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
• Whip your heavy cream in a large bowl until stiff peaks have formed.
• Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
• Mix together the berries, sugar and cornstarch in a bowl of in a pot.
• Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
• Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
• Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
• Cook for 1 minute until the edges start to crisp.
• Flip the crepe over and cook for another 20-30 seconds.
• Stack the crepes and cover while you cook the remaining crepes.
• Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
• Roll up and serve.

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.

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!

MIXED BERRY CREPES

Steps:

• 1. Put 1 cup of the berries, 1 tbsp of the sugar, and the water into a saucepan and simmer for 4-5 minutes, until there is a rich juice and the berries are slightly soft.
• 2. Meanwhie, combine the flour, baking powder, and salt in a bowl. Beat the eggs with the remaining sugar in another bowl until pale, then add the milk and beat again. Finally, add the flour mixture and beat until smooth.
• 3. Brush a medium, heavy-bottom nonstick skillet with oil and heat. Spoon half the crepe batter into the skillet. Cook over high heat for 2 minutes, until the underside is golden. Flip over and cook for an additional minute. Cook the remaining batter in the same way. Serve with the cooked berries, topped with the remaining fresh berries and the yogurt.

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 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.

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.

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.

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:

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