CREAMY STRAWBERRY CREPES
Steps:
- In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
STRAWBERRY CREPES FLAMBE
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield 4 crepes
Number Of Ingredients 8
Steps:
- Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
- Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
- To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.
CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, hazelnut spread, strawberries, powdered sugar
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- Spread half of the chocolate hazelnut spread on half of the crepe.
- Lay half of the strawberries on the chocolate spread.
- Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
- Repeat with the other crepe.
- Enjoy!
Nutrition Facts : Calories 1409 calories, Carbohydrate 181 grams, Fat 56 grams, Fiber 9 grams, Protein 41 grams, Sugar 66 grams
STRAWBERRY CREME CREPES
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. -Debra Latta, Port Matilda, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h25m
Yield 22 crepes.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
Nutrition Facts :
STRAWBERRY CREPES
A classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.
- Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.
STRAWBERRY CREPES
Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!
Provided by ChrisNf
Categories Breakfast and Brunch Crepes Sweet
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
- Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
- In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
- To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g
STRAWBERRY LEMON CREPE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
- Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
- Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
- Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
- To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
- When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.
STRAWBERRY CREPES
Speciality Chiswick Gardens Restaurant, Sydney, Australia
Provided by Food Network
Categories dessert
Yield 4 crepes
Number Of Ingredients 12
Steps:
- Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.
- Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.
- Recommended drink: a good Brut Champagne
STRAWBERRY CREPES
Provided by James Beard
Categories Milk/Cream Dairy Egg Fruit Dessert Strawberry Cognac/Armagnac Summer House & Garden Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make crêpes:
- Sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
- Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. For each crêpe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.
- Make filling:
- Sprinkle washed, hulled, and sliced strawberries with sugar to taste and add sherry. Let stand to mellow. Heap each crêpe with sliced strawberries, roll up and arrange in a buttered chafing dish and heat over hot water. Melt currant jelly and pour over crêpes. Add and ignite cognac. Serve with plain or whipped cream.
STRAWBERRY CREPES
This is elegant, light and very tasty. Most of all quick and easy to make. Great for breakfast or dessert. I brought it in separate containers to a book club potluck tea. Everyone assembled their own and loved it.
Provided by Marlitt
Categories Breakfast
Time 30m
Yield 8-10 crepes, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Filling:.
- Hull, rinse and slice strawberries into a bowl.
- Add brown sugar and toss until well coated; set aside.
- In a separate bowl whip whipping cream and refrigerate.
- Crepes:.
- In a medium bowl whisk all ingredients together until there are no more lumps.
- Over medium heat, heat crepe pan or non-stick frying pan.
- When heated remove from heat and spray with cooking oil.
- Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
- Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
- Cook for another 30 seconds on the other side.
- Should not be totally browned.
- Remove from pan onto a plate.
- Spray pan with cooking spray and repeat for the rest of the batter.
- Stack crepes with wax paper between so they can be easily separated.
- Crepes can be made ahead of time.
- Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
- They stay moist if this is done when still slightly warm.
- Assembly:.
- Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
- On top of the whipped cream spoon some of the berry sugar mixture.
- Fold one side of the crepe over the mixture and then the other side over first side.
- Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
- Enjoy.
STRAWBERRY FILLING FOR CREPES
I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.
Provided by LoydaP
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, melt butter on medium heat.
- Put in frozen strawberries.
- Dissolve cornstarch in cold water, add to pot.
- Add sugar and salt.
- Stir and turn heat down to low-medium.
- Allow to simmer until strawberries are soft.
- Smoosh strawberries.
- If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
- Remove from heat and allow to cool for one minute.
- Add cinnamon and vanilla.
- Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.
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