DESSERT CREPES
Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Provided by ANN57
Categories Breakfast and Brunch Crepes Sweet
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g
DESSERT CREPES
This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla and rum, others with chocolate -- along with bowls of tempting fillings and rich, luscious sauces. Then let everyone choose his or her own combinations.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Place milk, vanilla, and rum in blender. Add yolks, sugar, salt, flour, and then butter. Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more. Transfer batter to an airtight container; refrigerate at least 2 hours or overnight. Brush a 6 1/2-to-7-inch crepe pan or nonstick skillet with oil. Heat on medium until just starting to smoke. Remove pan from heat; quickly pour 2 tablespoons of batter into middle of pan.
- Quickly (in 2 to 3 seconds) tilt pan in all directions so the batter covers entire bottom in a thin layer. Return pan to heat for about 1 minute. Jerk pan sharply back and forth to loosen the crepe.
- Lift edges with a spatula; if underside is golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan.
- Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200 degrees oven. Or make up to a day in advance; reheat, covered with foil, in a 300 degrees oven until warm.
ITALIAN DESSERT CREPES
Number Of Ingredients 11
Steps:
- 1. Melt butterSugarStrawberry, raspberry or apricot preserves 2. Combine cheese, sugar, vanilla, lemon peel, salt, whipped cream, citron, raisins and chocolate. 3. Fill each crepe with about 1 tablespoon filling. 4. Roll and place in a lightly buttered shallow baking pan. Keep warm in moderate oven. 5. Before serving brush with melted butter and sprinkle with sugar. Serve with preserves.
Nutrition Facts : Nutritional Facts Serves
ITALIAN DESSERT CREPES
Make and share this Italian Dessert Crepes recipe from Food.com.
Provided by ChefRed
Categories Dessert
Time 21m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk, granulated sugar (1 tbsp), and pinch of salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter.
- Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add fresh, hulled strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Enjoy! Serves 6-8.
Nutrition Facts : Calories 390.1, Fat 16.9, SaturatedFat 9.5, Cholesterol 180.8, Sodium 136.7, Carbohydrate 44.6, Fiber 2, Sugar 13.7, Protein 14.9
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