Fruit Cheese Crepes Recipes

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FRUIT 'N' CREAM CREPES



Fruit 'n' Cream Crepes image

Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup 2% milk
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1-1/2 teaspoons confectioners' sugar
1/4 teaspoon baking powder
Dash salt
2 teaspoons butter, divided
FILLING:
2 ounces cream cheese, softened
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
4 teaspoons 2% milk
1/8 teaspoon vanilla extract
1/3 cup each fresh blueberries, strawberries and raspberries

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.

Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.

FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES



Fruit and Cheese Blintz or Breakfast Crepes image

One of my favorite breakfasts, easy and quick to make and they go fast! Some of my recommendations for a little twist (I mix and match!): -If you desire sweeter crepes, omit the salt and add 2 tablespoons sugar -Try spreading a little cream cheese before filling the crepes -Add 1/4 cup of fresh berries, your choice (corresponding to your yogurt flavor, I recommend strawberry, which should be thinly sliced) -Garnish with whipping cream is desired

Provided by Hydra

Categories     Breakfast

Time 40m

Yield 6 crepes, 3 serving(s)

Number Of Ingredients 7

2 eggs
1 1/2 cups milk
1 cup all-purpose flour
1 tablespoon cooking oil
1 cup 2% fat cottage cheese
1/2 cup sweetened yogurt (I use yoplait or activia)
1/4 cup fresh berries

Steps:

  • Combine cottage cheese, yogurt and berries (optional) and set aside.
  • Combine eggs, milk, flour, oil and salt, beat until well mixed.
  • Heat a lightly greased 8 inch skillet to spread batter.
  • Prepare squares of wax paper to transfer cooked crepes.
  • Remove well heated skillet from heat and spoon in about 3-4 tablespoons of batter.
  • Lift and tilt the skillet to evenly spread the batter around the pan.
  • Return to heat and brown on one side.
  • Invert over to waxed paper and remove crepe.
  • Repeat with remaining batter, occasionally re-grease.
  • Spoon 1/6 of filling into the middle of each prepared crepe and roll. This recipe produces thin rolls, adding optional fruit or additional fruit will make them more bulky. (Some times it's fun to lay out the crepes, the filling and other ingredients out, to create your own "fajita" style meal.).

Nutrition Facts : Calories 411.5, Fat 15.5, SaturatedFat 6.2, Cholesterol 169.4, Sodium 431.9, Carbohydrate 42.4, Fiber 1.1, Sugar 2.5, Protein 24.3

FRUIT MILLE CREPE RECIPE BY TASTY



Fruit Mille Crepe Recipe by Tasty image

Here's what you need: flour, milk, eggs, butter, sugar, salt, cream cheese, sugar, gelatin, heavy cream, strawberries, kiwis, bananas, powdered sugar

Provided by Saki Yamada

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

1 cup flour
1 ½ cups milk
2 eggs
1 tablespoon butter, melted
2 tablespoons sugar
1 pinch salt
6 oz cream cheese, at room temperature
2 tablespoons sugar
1 teaspoon gelatin
1 ½ cups heavy cream
15 strawberries, sliced
2 kiwis, sliced
2 bananas, sliced
powdered sugar, for serving

Steps:

  • Whisk together eggs, sugar and salt.
  • Sift in flour and mix. Add melted butter and mix.
  • Then gradually add the milk until no clumps remain.
  • In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
  • Repeat until all of the crepe batter is used. Cool crepes.
  • Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
  • Add whipped cream and mix well.
  • Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
  • Wrap cake in plastic. Refrigerate for 4 hours.
  • Top with sifted powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 375 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 3 grams, Protein 8 grams, Sugar 16 grams

FRUIT & CHEESE CREPES



FRUIT & CHEESE CREPES image

I don't make thick pancakes... I use a pancake recipe, however, I make them thin enough to call them crepes. Since baking is not my forte... I'm proud to say that my so called crepes are always a hit. My Ottawa friend gave me a head start with making thin pancakes...creating my version of this fruit & cheese crepe...

Provided by FRANCINE LABELLE

Categories     Other Breakfast

Time 30m

Number Of Ingredients 17

1 c wheat flour or all purpose
3/4 or add c milk
1 c orange juice, fresh
1/4 c molasses
2 Tbsp honey
1/4 c raisins ...yellow or thompsons
3/4 c whole cranberry sauce or mandarin oranges
1/2 c mozzerella or ricotta cheese
3 tsp baking powder
1/4 c sugar
1 large egg
very small pinch salt - (i personally don't add any)
1/4 c canola oil for batter
2 Tbsp water
2 Tbsp corn starch
a bit of canola oil or cooking spray for pan to cook
'optional' add any fresh fruit as a garnish - raspberries

Steps:

  • 1. Crepes: Add flour, baking powder & sugar to a large bowl. Add milk & lightly beaten egg & oil, then whisk together to mix. Use a large frying pan. Heat oil on medium (not too long) or use Canned spray oil if you prefer. Test readiness by adding a drop of batter. If sizzles, then start Cooking one @ a time...adjust heat maybe a bit lower so they don't overcook & burn.will be ready when you see bubbles appear - then, flip & cook other side. Use large spatula to remove & place on individual paper towels to absorb oil. Cool skillet by removing from burner in between cooking next - add a bit more oil or spray some more when back on burner & ready for next crepe to cook. Stack with paper towel in between... in the meantime prepare the filling.
  • 2. Filling: In a cooking pot for stove burner - add.. Cranberry Sauce or other fruit Mozzerella or Ricotta cheese Raisins Honey (a bit if you wish to add) Cook on med/low heat by stirring until cheese melted.
  • 3. Sauce: In a cooking pot for stove burner - add.. Orange juice molasse honey & orange/lemon peel (if you wish to add) water corn starch Stir until it thickens enough.
  • 4. Pre-heat oven to 350 degrees & use a cookie pan or any flat cooking pan Add small mixture of filling in the center of each crepe and roll up using toothpicks to keep together if you wish or place them down on the opening side. Bake for 10 minutes (cover with foil) When ready to serve: Add sauce over crepes. ENJOY!

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