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 MASCARPONE CREPES
Make and share this Strawberry Mascarpone Crepes recipe from Food.com.
Provided by Zee7181
Categories Breakfast
Time 1h5m
Yield 8 crepes
Number Of Ingredients 18
Steps:
- For filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.
- Meanwhile, in a blender, combine the batter ingredients; cover and process until smooth. Let stand for 30 minutes.
- For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.
- Melt 1 tsp butter in an 8 inch nonstick skillet. Pour about 1/4 cup batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter, adding remaining butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
- Spoon filling over crepes; roll up. Serve with strawberry topping.
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.
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 :
CHEF JOHN'S STRAWBERRY CREPE CAKE
Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
- Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
- Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
- Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
- Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
- Refrigerate until completely chilled before cutting and serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 44.5 g, Cholesterol 152.5 mg, Fat 28.7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 15.1 g, Sodium 182.3 mg, Sugar 22.7 g
CREPES WITH FRESH STRAWBERRY MARMALADE AND MASCARPONE CREAM
Categories Milk/Cream Cheese Fruit Dessert Strawberry Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Stir first 3 ingredients in medium bowl to blend. Cover mascarpone cream; chill.
- Stir strawberry preserves in heavy small saucepan over low heat until melted. Spread 1/2 tablespoon preserves over 1 side of each crepe. Fold crepes in half, enclosing preserves. Fold crepes in half again, forming triangles.
- Mix sugar and cinnamon in small bowl. Spread butter over both sides of crepes. Sprinkle cinnamon sugar over both sides of crepes. Transfer to baking sheet. (Can be made 6 hours ahead. Cover crepes and refrigerate. Keep mascarpone cream refrigerated.)
- Preheat oven to 200°F. Spray large nonstick skillet with vegetable oil spray and heat over medium-high heat. Add 6 crepes to skillet. Sauté until sugar begins to caramelize, about 45 seconds per side. Transfer crepes to another baking sheet; keep warm in oven. Repeat with remaining crepes, wiping skillet and spraying with vegetable oil spray before each batch.
- Arrange 3 crepes on each plate. Spoon Fresh strawberry marmalade over crepes. Spoon dollops of mascarpone cream atop marmalade and serve.
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- In a blender, combine the water, milk, flour, sugar and vanilla extract. Blend to combine. Add the eggs and blend well until smooth. Pour the batter into a large measuring cup and cover with a plastic wrap and chill for at least an hour or overnight.
- When ready to serve, combine the strawberries, granulated sugar and lemon juice in a medium bowl. Let sit and macerate for at least 30 minutes.
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