STRAWBERRY BANANA CREPES
My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. -Shelly Soule Las Vegas, Nevada
Provided by Taste of Home
Time 30m
Yield 18 crepes.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. , Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between., In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.
Nutrition Facts : Calories 328 calories, Fat 17g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 122mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA-BERRY CREPES
Created for Ready, Set, Cook #12. This recipe starts off with premade crepes that are stuffed with a cream cheese/yogurt sauce and blueberries. Then these crepes are covered with baked bananas that were sprinkled with brown sugar and cinnamon and topped off with whipped cream.
Provided by Crafty Lady 13
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together vanilla yogurt and mascarpone cheese until smooth. Add Splenda, vanilla and pecans (if using) and mix well. Spoon this mixture evenly on crepes, sprinkle blueberries over the mascarpone cheese mixture and roll up with the ends left open. Place on a shallow serving tray. This may be done earlier, covered with plastic wrap and put in the refrigerator and heated to room temperature in a preheated 350 degree oven for 5 minutes.
- Slice bananas crosswise into approximately 1/2-inch thick pieces and arrange in an oven-proof casserole dish. Combine brown sugar and cinnamon. Melt margarine and pour evenly over bananas. Sprinkle lemon juice over bananas and sprinkle on the sugar-cinnamon mixture. Bake in a 350 degree oven for 20 minutes. Remove from oven and spoon bananas and juice over crepes. Top with whipped cream. Serve at once.
Nutrition Facts : Calories 180.7, Fat 8.3, SaturatedFat 1.7, Cholesterol 1.8, Sodium 99.5, Carbohydrate 27.1, Fiber 2.2, Sugar 19.2, Protein 1.4
MIXED BERRY CREPES
Steps:
- Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour., Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately.
Nutrition Facts : Calories 178 calories, Fat 1g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 64mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
MIXED BERRY CREPES
You will love these crepes!
Provided by Seema
Categories Crepes and Blintzes
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143 calories, Carbohydrate 24 g, Cholesterol 67.9 mg, Fat 3.7 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 184.3 mg, Sugar 13.5 g
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