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 :
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.
CREAMY STRAWBERRY CREPES
This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!
Provided by meliss
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g
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 FLAMBE
This is another recipe I found while looking for good Valentines Day cooking ideas...since my honey doesnt like chocolate, I usually make him something with strawberries(his fav) for special occasions.
Provided by princessshree85
Categories Sauces
Time 20m
Yield 1 Cup, 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice each strawberry in half. (if using frozen be sure to let thaw completely).
- Heat a large saucepan, and sauté the strawberries in butter lightly in one side of the pan.
- In the other side, melt sugar.
- When sugar almost melts, add the orange juice and zests.
- Carefully add brandy and watch out for the flame!
- Serve hot over ice cream.
STRAWBERRY RICOTTA CREPES
Provided by Geoffrey Zakarian
Categories dessert
Time 1h35m
Yield Makes 8 to 10 crepes (4 servings)
Number Of Ingredients 14
Steps:
- For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
- For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
- Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
- Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
- Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.
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5/5 (7)Total Time 1 hr 5 minsCategory Breakfast, DessertCalories 150 per serving
- To make in a blender (my favorite method): In a high-powered blender, place the all-purpose flour, whole wheat flour, sugar, salt, and cinnamon. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter. Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)
- While the batter rests, prepare the filling: slice the strawberries and place in a bowl. Cover and refrigerate until ready to serve. In a medium mixing bowl, beat the cream cheese and Greek yogurt until smooth and combined. Beat in the vanilla and honey. Taste and adjust the sweetness as desired. Refrigerate until you are ready to cook the crepes.
- To cook: If you’d like to keep the crepes warm between batches, preheat the oven to 200 degrees F. Line a baking sheet with parchment paper and keep it near the stove. Set out the filling and strawberries and let rest at room temperature while you cook the crepes.
- Heat an 8-inch or 10-inch nonstick skillet crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt. Give the batter a big stir (if it’s still in the blender, move it to a mixing bowl). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a thicker, but easier to flip crepe). Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer (the amount of batter you need will vary based on your skillet; adjust as you go).
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