Crepe With Fruit Flambe Filling Recipes

FRESH FRUIT FILLED CREPES

Steps:

• Break eggs into a medium bowl and whisk together.
• Add milk, vanilla extract, and whisk into the eggs.
• Slowly add the sifted flour while continually whisking to prevent lumps.
• Add the salt, then whisk in the cooled melted butter.
• Let the batter rest for 30 minutes.
• Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
• Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
• Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
• Fill with topping of choice.

STRAWBERRY CREPES FLAMBE

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.

FRUIT 'N' CREAM CREPES

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

FUZZY NAVEL FLAMBE CREPES

Steps:

• To make the peaches: Place peaches in a medium bowl. Pour boiling water over peaches and let stand for 30 seconds. Remove the peaches from the hot water and plunge them into a bowl filled with cold water and ice. When the peaches are cool enough to handle peel the skins using a pairing knife. Cut each peach into eighths. In a medium bowl, combine the peach slices, peach schnapps, sugar and orange zest. Set aside.
• To make the flambe: In a large saute pan over medium heat, melt the clarified butter. Briefly saute one crepe at a time, just long enough to heat through. Fold each crepe into quarters and place on a warm serving plate. Add one third of the peaches and saute for 30 seconds. Carefully add 2 tablespoons of the orange liqueur. At full arm's length, slightly tip the back side of the saute pan towards the gas flame to ignite the liqueur. Let the flame extinguish. Ladle peaches over the crepes. Garnish with freshly grated nutmeg. Serve with vanilla ice cream.
• Combine the pastry flour and salt in a medium bowl. Add 1 cup of milk. Whisk until all the lumps are removed and a paste is formed. Add the butter and whisk until well incorporated. Slowly whisk in the 2 cups of milk and the eggs. Cover with plastic wrap and let stand for 1/2 hour in the refrigerator.
• Heat the crepe pan over very low heat for 3 to 5 minutes. Meanwhile, thin the batter with the remaining milk as needed. Ladle 2 ounces into the dry pan and quickly swirl the batter around until the bottom of the pan is evenly coated (see Cook's Note**). Turn the crepe when the top looks firm, after about 1 minute. Cook for 15 to 30 seconds on the other side. Layer crepes between pieces of wax paper to prevent sticking (see Cook's Note***). Cover with plastic wrap and refrigerate until ready to use.

TROPICAL-FRUIT CREPE CAKE

Steps:

• Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
• In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
• Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
• Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
• Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
• To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.

FRESH FRUITS FLAMBE

Steps:

• Melt the butter in a flambe pan.
• Add sugar and stir over medium heat until the mixture begins to caramelize.
• Add the orange and pineapple juice and bring to a boil.
• Add the pieces of fruit and stir to blend well with the caramel.
• Pour in the Maraskina, Grand Marnier and Cognac and flame.
• Allow the liquid to thicken slightly, but do not overcook the fruit.

TROPICAL FRUIT FLAMBé

Steps:

• Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
• Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
• Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
• Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.