Cream Filled Crepes With Tart Cherry Sauce Recipes
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.
CHOCOLATE-CHERRY CREPES
I fixed this treat for a women's group, our Valentine's Day celebration. We had a buffet style meal, so I cooked the crepes and served them in a 9x13 casserole dish. I served one and demonstrated how to add the cream and drizzle the chocolate syrup, so everyone could treat themselves. If you can make pancakes, you can make this recipe.
Provided by Clueless in the Kit
Categories Breakfast
Time 50m
Yield 12 crepes, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
- For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
- Preheat skillet until drops of water spatter.
- While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
- In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
- Add pie filling, stir and keep warm as you cook the crepes.
- Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
- Cover; cook crepe until center is set, about 1 1/2 minutes.
- Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
- Assembly: Spread the filling into the center of a crepe.
- Fold two sides of the crepe over the filling (like a burrito).
- Repeat with remaining crepes.
- Serve on dessert plate with topping and chocolate syrup.
Nutrition Facts : Calories 352, Fat 16.6, SaturatedFat 9.6, Cholesterol 87.2, Sodium 136.4, Carbohydrate 50.3, Fiber 3, Sugar 14.1, Protein 5
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