DESSERT CREPES
Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Provided by ANN57
Categories Breakfast and Brunch Crepes Sweet
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g
DESSERT CREPES
I really love crepes! This is an easy recipe that can make anyone look like a professional crepe maker! I hope you enjoy this as much as we do!!!!
Provided by kittycatmom
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Nutrition Facts : Calories 156.3, Fat 6.9, SaturatedFat 3.6, Cholesterol 106.3, Sodium 226.5, Carbohydrate 17.1, Fiber 0.4, Sugar 3.3, Protein 6.1
DESSERT CREPES WITH STRAWBERRY CREAM FILLING
Yummy!! This recipe will knock the socks off any guest! This recipe my mother originally found out of a cookbook, but unfortunately I do not know which. This works well with both frozen and fresh strawberries. I'd imagine almost any fruit could be substituted as well. (Prep time does not include chilling of strawberries).
Provided by HeliWif
Categories Breakfast
Time 50m
Yield 12 6inch Crepes
Number Of Ingredients 11
Steps:
- To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
- Drain excess water from strawberries and sugar.
- In mixing bowl blend cream cheese and powdered sugar until smooth.
- Stir in reserved strawberries.
- To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
- Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
- When a few drops of water sprinkled on the pan bounces is about the right temperature.
- Pour about 1/8 C of batter into pan, tilting to spread evenly.
- When the crepe has turned a light brown color you may or may not want to turn to brown other side.
- Turn to brown other side if batter has not set.
- Fill crepes with strawberry cream.
- May serve immedietly or chills well in the refrigerator (up to 2 days).
- Before serving I usually sprinkle a little extra powdered sugar on the crepes.
- The dessert crepe receipe will also work well with many other fillings.
DESSERT CREPES WITH CHANTILLY CREPE FILLING
Delectable and awesome, a melt-in-your-mouth dessert. Honest! The recipe comes from my then-16-year-old-daughters's home economics class (12 years ago). Although I have no idea where the origional recipe comes from. The number of crepes you get, depends on the size frying-pan you cook them in. I like mine rather small. That way you easitly get at least 8-12.
Provided by silly sally
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Crepes:.
- In large bowl with electric mixer, beat eggs well.
- Gradually add dry ingredients alternately with milk and oil. Beat until smooth.
- Batter may be prepared for use immediately, or covered and refrigerated until needed, up to 3 days.
- Stir batter before frying in frying pan.
- Use enough batter in the pan, to cover, but not too thick.
- Chantilly Crepe Filling:.
- Mix pudding and all the milk per instructions on box.
- Let partially set, and fold in cream that has been whipped.
- Add flavorings.
- Chill to set further, and to blend flavors.
- Spoon desired amount of pudding in each crepe.
- Fold or roll.
- Garnish with toasted almonds if desired.
- Serve immediately.
- May be topped with fruit.
Nutrition Facts : Calories 474.5, Fat 26.3, SaturatedFat 13.2, Cholesterol 176.2, Sodium 410.8, Carbohydrate 48.7, Fiber 0.9, Sugar 17.9, Protein 11.1
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