CREPE WITH FRUIT FLAMBE FILLING
Make and share this Crepe With Fruit Flambe Filling recipe from Food.com.
Provided by tomoko matsunaga
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Crepes:.
- Sift dry ingredients into a bowl.
- Mix together wet ingredients.
- After making a well in the dry ingredients, pour wet ingredients into the well and gradually incorporate ensureinga smooth batter.
- Allow to rest for 30 minutes.
- When rested process as for crapes.
- Fruit Flambe filling:.
- Melt the butter and sugar in a saucepan. Add the juices and cook for 1-2 min until boil.
- Add the fruit of your choice and gently toss it in the juices. add brandy and grand manier, cook further 30 sec to evaporate the alcohol.
- put fruit flambe on the crape and fold. serve with scoop of ice cream.
Nutrition Facts : Calories 376.1, Fat 15.9, SaturatedFat 9.5, Cholesterol 93.5, Sodium 172.9, Carbohydrate 49.5, Fiber 0.9, Sugar 22.1, Protein 7.1
CREPES SUZETTE
Steps:
- Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
- Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
- In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
- Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.
STRAWBERRY FLAMBE
This is another recipe I found while looking for good Valentines Day cooking ideas...since my honey doesnt like chocolate, I usually make him something with strawberries(his fav) for special occasions.
Provided by princessshree85
Categories Sauces
Time 20m
Yield 1 Cup, 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice each strawberry in half. (if using frozen be sure to let thaw completely).
- Heat a large saucepan, and sauté the strawberries in butter lightly in one side of the pan.
- In the other side, melt sugar.
- When sugar almost melts, add the orange juice and zests.
- Carefully add brandy and watch out for the flame!
- Serve hot over ice cream.
STRAWBERRY RICOTTA CREPES
Provided by Geoffrey Zakarian
Categories dessert
Time 1h35m
Yield Makes 8 to 10 crepes (4 servings)
Number Of Ingredients 14
Steps:
- For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
- For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
- Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
- Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
- Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.
STRAWBERRY CREPES
Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!
Provided by ChrisNf
Categories Breakfast and Brunch Crepes Sweet
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
- Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
- In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
- To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g
STRAWBERRY CREPES
Dimming the lights and flambéing a dessert tableside makes an exciting end to a meal. If you are doing this for your grand finale at a dinner party, practice in the confines of the kitchen a couple of times first. If your flambé doesn't ignite you might be left blushing tableside. Overdo it on the rum and you will have rosy cheeks for sure.
Yield serves 6
Number Of Ingredients 6
Steps:
- Heat the oven to 375°F.
- In a medium bowl, toss the strawberries with the confectioners' sugar and 1 tablespoon of the rum. Line a rimmed baking sheet with parchment paper and spread the berries over the paper. Bake for 10 minutes or until the sugar begins to brown and the berries are soft.
- Meanwhile, in a large skillet set over medium heat, melt half of the butter. Add the granulated sugar and 2 tablespoons of the rum and stir until combined. One by one, dip each crepe in the butter, making sure to coat both sides. Fold each crepe in quarters while still in the skillet. Arrange the crepes around the outside of the pan. Continue adding more crepes and the remaining butter as necessary. When all 12 crepes have been coated and folded, drizzle the remaining 1 tablespoon rum over the crepes and ignite (be careful). When the flames have subsided, serve while still warm and top with the warm roasted strawberries.
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