Orange Chocolate Almond Butter Crepes Recipe By Tasty Food

STRAWBERRY CREPE HEARTS RECIPE BY TASTY

Steps:

• In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
• Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
• Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
• Spread whipped cream over 1 crepe and top with sliced strawberries in a pattern of your choice.
• Fold another crepe in half and cut out a half-heart shape on the folded edge. Unfold the crepe and place over the first crepe. Repeat with the rest of the crepes.
• Enjoy!

CINNAMON POLKA DOT CREPES RECIPE BY TASTY

Steps:

• In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
• Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
• Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
• Fold crepe in half 3 times, then cut out your desired shapes.
• In a small bowl, mix together the cinnamon and sugar.
• Coat the leftover cut-out shapes with cinnamon sugar.
• Spread whipped cream on another crepe and sprinkle with cinnamon sugar.
• Unfold the the cut-out crepe and place on top of the whipped cream crepe.
• Place coated cut-out shapes on top of the crepe stack. Repeat with the rest of the crepes.
• Enjoy!

CHOCOLATE BANANA CREPE TOWER RECIPE BY TASTY

Steps:

• In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
• Heat a small nonstick skillet over medium heat. Scoop a ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
• Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
• Spread the chocolate hazelnut spread over the crepes. Roll up. Cut off each end, then cut the each roll in half crosswise.
• To serve, set 3 rolls on a plate and top with 4 banana slices. Top with 3 more rolls perpendicular to the first stack, more bananas, and one more layer of crepe rolls. Top with whipped cream. Repeat with the rest of the crepes.
• Enjoy!

ORANGE-ALMOND CHOCLAVA

Steps:

• Preheat oven to 325°. Place almonds and chocolate chips in a food processor; pulse until finely chopped. In a large bowl, combine almond mixture, sugar and orange zest. Brush a 15x10x1-in. baking pan with some of the butter., Unroll phyllo dough. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out. Sprinkle with a third of the almond mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter. Cut into 1-in. diamonds. Bake until golden brown, 50-60 minutes. Meanwhile, in a saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly. Pour syrup over warm baklava; drizzle with chocolate mixture. Cool completely in pan on a wire rack. Refrigerate, covered, several hours or overnight. Serve at room temperature.

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.