Sweet And Tangy Berry Filled Crepes Food

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.

BERRY BREAKFAST CREPES RECIPE

Steps:

• Start by preparing the vanilla cream cheese filling.
• Beat the cream cheese until smooth and slowly beat in the milk.
• Beat in the powdered sugar and pudding mix.
• Beat until thickened and fold in half of the container of cool whip. Place in the fridge.
• Dump fresh strawberries or fresh raspberries into a small pot.
• Sprinkle with the sugar.
• Heat over medium heat stirring to coat the fruit with sugar.
• Once you hear sizzling noises turn off the heat and let the pot sit on the burner stirring here and there while you prepare the vanilla sauce and crepes.
• Whisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
• In a medium pot, over medium high heat, bring the half and half and sugar to a simmer.
• Remove from the heat.
• Ladle some of the hot half and half into the egg yolks while whisking vigorously to temper the eggs.
• Continue whisking hot half and half into the egg yolks until half of the hot liquid has been whisked into them.
• Pour the tempered egg and vanilla into the pot of remaining half and half while whisking.
• Return the pot to the burner and cook over medium heat while whisking until the sauce thickens.
• When the mixture bubbles with thick and heavy it's ready.
• Remove from heat and cover with a lid.
• Now for the crepes.
• Put all the crepe batter ingredients into a blender and blend them until smooth.
• If you have a crepe pan then prepare the crepes according to the crepe pan instructions. If not, that's Ok. I personally use my 10 inch frying pan.
• Line a plate with two layers of damp paper towels. You will keep the crepes between the damp paper towels as you cook them to prevent them from drying out.
• Heat the frying pan over medium to medium low heat on the stovetop.
• Wipe the bottom of the hot pan generously with veg. oil, canola oil or olive oil.
• Using a 1/4 cup measuring cup, quickly pour 1/4 cup of batter into the center of the hot pan.
• Quickly tip the pan side to side in a circular motion to spread the batter onto in a thin layer across the pan.
• Once the batter is spread cook the crepe until the edges begin to brown and curl.
• Carefully slip a large spatula under the crepe and flip it over. This side will only take about 10 seconds to cook.
• Remove the cooked crepe and place it on a plate that has been lined with a damp paper towel.
• Put the other layer of damp paper towels over the top of the crepe. This will keep the crepes from drying out. You don't need damp paper towels in between each crepe. Just one under the bottom of the stack and one to cover the top of the crepe stack.
• Re-oil the pan before each crepe. Repeat the process until all the crepes have been cooked.
• Roll up some vanilla cream cheese filling and a generous helping of warm berries to each crepe.
• Top the rolled up crepes with vanilla sauce and more berries.

SWEET AND TANGY BERRY FILLED CREPES

Steps:

• Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.
• Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.
• Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.
• Put each crepe on a plate.
• Generously spread a layer of the mascarpone mixture over the base of each crepe.
• Roll each crepe up into an open ended cigar type shape.
• Drizzle the blueberries and their juice over each rolled up crepe.
• Serve.