MIXED BERRY CREPE CONES RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, sugar, eggs, butter, whole milk, strawberry, blackberry, blueberry, raspberry, whipped cream
Provided by Kathleen Melody
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the crepes by sifting the flour, salt, and sugar and then slowly stir in the egg, and butter.
- Slowly add the milk into the mixture.
- In a nonstick pan over medium heat, pour in ⅓ cup (80ml) of the batter and turn it to cover the whole surface. Cook until the bottom is brown and flip.
- Repeat until you're all out of crepe batter. Set the crepes aside to cool.
- Lay out a crepe and spread the berries in a quarter section.
- Fold the crepe in half and then slowly roll it into a cone.
- Top with more berries if desired, whipped cream, and powdered sugar.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 54 grams, Fat 13 grams, Fiber 11 grams, Protein 10 grams, Sugar 27 grams
MIXED BERRY CREPES WITH MASCARPONE
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 36 crepes
Number Of Ingredients 18
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.
MIXED BERRY CREPES
I like this crepe recipe because it works with whole wheat flour. Using it for just 2 crepes makes it kind of thick, so I usually make 3-4 crepes. You can thin the batter slightly with milk if necessary. The recipe serves 2.
Provided by Susan Feliciano
Categories Fruit Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- 1. Put 1 cup of the berries, 1 tbsp of the sugar, and the water into a saucepan and simmer for 4-5 minutes, until there is a rich juice and the berries are slightly soft.
- 2. Meanwhie, combine the flour, baking powder, and salt in a bowl. Beat the eggs with the remaining sugar in another bowl until pale, then add the milk and beat again. Finally, add the flour mixture and beat until smooth.
- 3. Brush a medium, heavy-bottom nonstick skillet with oil and heat. Spoon half the crepe batter into the skillet. Cook over high heat for 2 minutes, until the underside is golden. Flip over and cook for an additional minute. Cook the remaining batter in the same way. Serve with the cooked berries, topped with the remaining fresh berries and the yogurt.
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
MIXED BERRY SAUCE
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Provided by Misoweeby
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
- Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
- Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g
MIXED BERRY CREPES WITH MASCARPONE
Make and share this Mixed Berry Crepes With Mascarpone recipe from Food.com.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 36 crepes, 8-10 serving(s)
Number Of Ingredients 19
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 30 minutes.
- FOR THE FRUIT:.
- While batter rests, hull and halve the strawberries.
- Toss with blackberries and raspberries, sugar and Grand Marnier, 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 a 6" 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 remaining batter, stacking the crepes as they cook.
- FOR THE FILLING:.
- 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 the filling in the tip.
- Repeat with the remaining crepes and filling.
- Stack filled crepes neatly on serving platter.
- *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 250ºF.
- Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
- Spoon the macerated berries over the crepes and serve.
- Enjoy!
Nutrition Facts : Calories 436.1, Fat 17.9, SaturatedFat 9.7, Cholesterol 195.3, Sodium 153.1, Carbohydrate 58.3, Fiber 3.7, Sugar 31.2, Protein 10.8
MIXED BERRY CREPES WITH LIGHT BERRY SAUCE
Found this on mealsforyou.com. Have had it for a while and today is so hot that I thought I would hurry the winter along. We went to the store early this morning and made these miniature-crepes by cutting the ready-made crepes in 4, just so the residents that wanted to taste could! They aren't too big on berries - they like guavas, mangoes, fruta bomba(papaya), & all the tropical fruits. Can't blame them really, that is what they came here knowing and continued to believe that the island would be free of Castro and that they would return to their beautiful homeland, NOT! I didn't allow for cooling time, this can be prepared earlier in the day and then warmed slightly and assembled.
Provided by Manami
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE BERRIES:.
- Place sugar, berries and lemon juice in medium saucepan.
- Heat over medium heat, stirring gently, until mixture boils and sugar is dissolved (about 5 minutes).
- Remove from heat; allow to cool slightly.
- PREPARE CHEESE:.
- While berry mixture is cooking or cooling: In a medium mixing bowl, stir together cream cheese, honey and lemon zest until thoroughly blended; set aside.
- TO ASSEMBLE:.
- Place 2 crepes on serving plate; spoon 1 tablespoon cream cheese mixture & chopped macadamia nuts, if using, down the center of each crepe.
- Spoon approximately 1/4 cup berry mixture over cream cheese.
- Fold 2 sides of each crepe up and turn over to form roll.
- Repeat with remaining crepes, cream cheese mixture and berry sauce.
- **Replace cream cheese mixture with whipped cream. Allow berry mixture to cool before assembling.
Nutrition Facts : Calories 317.8, Fat 12.9, SaturatedFat 7.8, Cholesterol 39, Sodium 106.2, Carbohydrate 50.2, Fiber 5.1, Sugar 42.9, Protein 3.9
EASY CREPES WITH BRANDY
This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
Provided by Judy Kagan
Time 45m
Yield Makes approximately 12-15 crepes
Number Of Ingredients 11
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.
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- Place milk, honey, vanilla, eggs, salt, and flour in a high speed blender. Blend on high speed a few seconds until completely smooth (you can also whisk all ingredients in a large bowl) Transfer batter to a a large bowl and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
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