FRESH BERRY BRUNCH CRêPES
Make brunch better than ever with our Fresh Berry Brunch Crêpes. Our Fresh Berry Brunch Crêpes include blueberries, raspberries and strawberries.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine flour and salt in medium bowl. Gradually whisk in 1 cup milk until blended. Add eggs; mix well.
- Heat small heavy nonstick skillet on medium-high heat; spray with cooking spray. Pour about 1/4 cup batter into skillet; tilt skillet to evenly coat bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned; turn. Cook to brown other side. Transfer crêpe to plate. Repeat with remaining batter to make 7 more crêpes.
- Beat pudding mix and remaining milk in separate medium bowl with whisk 2 min. Stir in COOL WHIP.
- Spoon 1/4 cup pudding mixture down center of each crêpe; roll up. Place in serving dish; top with berries. Serve with syrup.
Nutrition Facts : Calories 280, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
FRESH BLUEBERRY CREPES
Make and share this Fresh Blueberry Crepes recipe from Food.com.
Provided by pegasus Yourchenko
Categories Breakfast
Time 21m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in a large bowl or measuring cup.
- Blend completely until smooth.
- Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
- Heat an 8-inch (20cm) non-stick skillet over medium high heat.
- melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
- Tilt pan back and forth to fully coat bottom.
- Alternatively spray the pan with cooking spray before heating.
- Pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
- Replace the skillet on the heat.
- Using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
- Cook another few seconds until golden brown.
- Slide onto a paper towel lined plate.
- Place another paper towel and repeat process until batter is used up.
- Make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
- Crepes can be filled with berries and cream then rolled or folded up into halves or quarters.
Nutrition Facts : Calories 81.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 46.6, Sodium 180.4, Carbohydrate 9.9, Fiber 0.7, Sugar 3.2, Protein 2.6
BERRIES AND CREAM CREPES
These berries and cream crepes are light and simple crepes filled with a creamy, cheesecake like filling, and juicy berries. They're perfect for a decadent breakfast or brunch!
Provided by Aimee
Time 1h
Number Of Ingredients 15
Steps:
- Add all the ingredients for your crepes to a blender. Cover.
- Blend on low speed until everything is mixed together well, and smooth.
- Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight. **
- In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
- Whip your heavy cream in a large bowl until stiff peaks have formed.
- Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
- Mix together the berries, sugar and cornstarch in a bowl of in a pot.
- Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
- Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
- Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
- Cook for 1 minute until the edges start to crisp.
- Flip the crepe over and cook for another 20-30 seconds.
- Stack the crepes and cover while you cook the remaining crepes.
- Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
- Roll up and serve.
Nutrition Facts : Calories 332 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 203 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY CREPES WITH BRANDY
This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
Provided by Judy Kagan
Time 45m
Yield Makes approximately 12-15 crepes
Number Of Ingredients 11
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.
BLUEBERRY CREPES
We love these crepes! Blueberries are a great fresh filling, but so are meats and cheeses! This recipe is our take on a Pampered Chef® recipe that we make every other weekend!
Provided by LilMisMegs
Categories Breakfast and Brunch Crepes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
- Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
- At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
- Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 57.3 g, Cholesterol 122.8 mg, Fat 12.8 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 7 g, Sodium 73.4 mg, Sugar 42.3 g
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
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.
More about "fresh berry brunch crêpes recipes"
MIXED BERRY CREPES RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 122 per servingServings 12
SWEET BERRY CREPES WITH CREAM CHEESE FILLING
From mindeescookingobsession.com
12 CREPE RECIPES THAT MAKE BRUNCH A BIG DEAL
From allrecipes.com
LA CREPERIE FRESH BERRY CREPE - COPYKAT RECIPES
From copykat.com
MIXED BERRY CREAM CHEESE CREPES - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
5/5 (15)Total Time 50 mins
OMELETTES AND CRêPOMELETTES - CORA BREAKFAST AND LUNCH
From chezcora.com
FRESH FRUIT CREPES - STUDIO DELICIOUS
From studiodelicious.com
FRENCH CRêPES WITH LEMON CURD & FRESH BERRIES - SUPERMAN COOKS
From supermancooks.com
FRESH BERRY AND ORANGE CREPES RECIPE - FOODREFERENCE.COM
From foodreference.com
MENU | BREAKFAST | TAKEOUT & DELIVERY AVAILABLE | BOB EVANS
From bobevans.com
FRESH BERRY BRUNCH CRêPES - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
FRESH BERRY BRUNCH CRêPES - RECIPECIRCUS.COM
From recipecircus.com
CREPES WITH BERRIES AND CREAM | CASUAL EPICURE
From casualepicure.com
FRESH FRUIT CREPES | RECIPE | BERRY CREPES, SWEET CREPES ... - PINTEREST
From pinterest.ca
RESTAURANT DESSERTS MENU | SYMPOSIUM CAFE DESSERT PLACES
From symposiumcafe.com
160 BRUNCH IDEAS IN 2022 | RECIPES, BRUNCH, BREAKFAST RECIPES
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love