CHOCOLATE CHERRY CREPES
One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth. , Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Nutrition Facts : Calories 433 calories, Fat 28g fat (14g saturated fat), Cholesterol 139mg cholesterol, Sodium 108mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.
CHERRIES CREPE SOUFFLE
Steps:
- To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature
- To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
- In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.
- Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the Cherry Sorbet.
- In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.
CHERRY BLOSSOM CREPES
These are called cherry blossom crepes as the food colouring gives it a pink tinge and the bean paste looks like the centre of the flower. if you cannot find the bean paste try recipe #108780 and make your own.
Provided by PinkCherryBlossom
Categories Dessert
Time 45m
Yield 10 crepes
Number Of Ingredients 8
Steps:
- mix the flour, water, sugar and salt in a bowl. Whisk until smooth then add a teaspoon of sunflower oil.
- mix the food colouring with the water and add to the mix little by little until you get a light pink colour.
- leave to stand for 30 minutes.
- heat a tablespoon of oil in a pan and add enough batter to make a 10cm crepe. cook on one side and turn to cook the other.
- leave to cool.
- form a dsp of paste into a ball and place in the centre of the crepe. fold in half and then half again.
- serve 2 per person with green or jasmine tea.
Nutrition Facts : Calories 47.1, Fat 0.1, Sodium 16.1, Carbohydrate 10, Fiber 0.3, Sugar 0.5, Protein 1.3
CHERRY CREPES JUBILEE
Make and share this Cherry Crepes Jubilee recipe from Food.com.
Provided by Chihuahua Girl
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Filling:.
- Combine sugar and flour, add milk and cook stirring until thickened and bubbly. Cook and stir 2 minutes more. Beat eggs and egg yolks slightly. Stir a small amount of the hot mixture into the beaten eggs then return all to the custard mixture. Cook and stir just until boiling. Remove from heat. Beat smooth and stir in the remaining ingredients. Cover with wax paper and let cool.
- Brandied Cherry Sauce:.
- Combine ingredients and heat over low heat. Keep warm.
- Crepes:.
- Beat eggs to blend. Add milk, melted butter, and flour. Beat till smooth. Lightly grease an 8 inch skillet. Heat the skillet. Remove from heat and pour in about 3 tablespoons of crepe batter. Swirl the pan to distribute the batter evenly into a thin smooth circle. Return skillet to heat and cook crepe on one side only. Flip cooked crepe onto a sheet of wax paper. From this point on always place 2 thicknesses of wax paper between each crepe to prevent form sticking and tearing.
- When ready to serve, fill crepes with custard and roll. Place seam side down in an oven proof baking dish. Pat a little butter on top of each crepe and warm in a 350 degree oven. Heat cherry mixture. Heat some additional brandy, flame and pour into cherry mixture. Pour some of the cherry mixture over each crepe to serve.
Nutrition Facts : Calories 632.5, Fat 24.7, SaturatedFat 10.9, Cholesterol 210.6, Sodium 177.8, Carbohydrate 87.8, Fiber 2.7, Sugar 34.4, Protein 12.3
CREAM FILLED CREPES WITH TART CHERRY SAUCE
This luscious dish can be made for breakfast or dessert. Sweet prepared crepes surround a rich cream filling and topped with a tart cherry sauce. Add dollops of whip topping and you've created something special in no time.
Provided by Vseward Chef-V
Categories Dessert
Time 2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
- Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
- Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
- SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
- Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
- Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
- Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.
CHOCOLATE-CHERRY CREAM CREPES
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 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 wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
ORANGE BLOSSOM CREPES
This wonderdul dessert recipe originally came from Mabel Hoffman's "Crepe Cookery", published back in the late '60s or early '70s. This is a very showy dessert for special company that looks much more difficult than it actually is. The only drawback is the need of a chafing dish or portable burner and nice skillet for tableside presentation.
Provided by Toby Jermain
Categories Dessert
Time 1h30m
Yield 6-8 crepes, 3-4 serving(s)
Number Of Ingredients 22
Steps:
- In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
- Spread onto center of cooked crepes, roll up, and set aside.
- In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
- Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
- Cook over low heat, stirring constantly, until thick and translucent.
- Place filled crepes in sauce.
- Heat to boiling.
- Pour warm cognac over all.
- Ignite, and spoon flaming sauce over crepes.
- Garnish with toasted almonds and orange sections, and serve immediately.
- Dessert Crepe Batter:.
- In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
- Gradually add flour, whisking constantly until smooth.
- Add remaining ingredients, whisking constantly, and mix until smooth.
- Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
- Recipe can be doubled, tripled, etc.
- This batter has a tendency to stick to the crepe pan while cooking due to the sugar, so use a little extra oil on the crepe pan.
- To cook, spray a nonstick crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
- Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
- If you have any excess batter, just dump it back into the bowl.
- Cook just until the edges of the crepe begin to look dry and a little crisp.
- Turn over, and cook the other side for about 20-30 seconds longer.
- Turn out onto a towel to cool, and repeat for the next crepe.
- It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
- Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
- Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
- Makes about 12-14 7" or 20- 24 5" crepes per recipe multiple.
Nutrition Facts : Calories 1013.7, Fat 70.4, SaturatedFat 23, Cholesterol 227.5, Sodium 285.2, Carbohydrate 76.7, Fiber 9.2, Sugar 38.1, Protein 26.4
CHERRY CREPES
These are almost fat-free, and low calorie, high in fiber. A great alternative to traditional crepes! These can be frozen for up to six months, stacked between wax paper, and sealed in freezer bags.
Provided by KittyKitty
Categories Breakfast
Time 30m
Yield 8 cherry crepes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flours and salt into a bowl, adding any bran left in the sieve, to the bowl at the end.
- Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whising hard until all liquid is incorporated and the batter is smooth and bubbly.
- Heat a nonstick pan with a small amount of oil until the pan is very hot. Pour in just ehough batter to coer the bottom of the pan, swirling the pan to cover the bottom evenly.
- Cook until the crepe is set and golden and then turn to cook the other side. Remove to a sheet of absorbent paper and cook the remaining batter, makes about 8 crepes.
- Drain the cherries, reserving the juice. Blend about 2 tbls. of the juice with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring , until boiling. Stir over medium heat for about 2 minutes, until thickened and clear.
- Add the cherries and stir until thoroughly heated. Spoon the cherries into the crepes and fold into quarters.
Nutrition Facts : Calories 132.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 77.7, Carbohydrate 26, Fiber 2.3, Sugar 0.2, Protein 6.2
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