Ginger Cinnamon Nutmeg Fruit Filled Crepes Recipes
GINGER, CINNAMON, NUTMEG FRUIT FILLED CREPES
I would've never thought of this spice combo for a crepe. I haven't made yet. I think this would be delicious with bananas.
Provided by ChefRed
Categories Dessert
Time 29m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside.
- For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13" oblong baking dish, seam side down. Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes.
- Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.
Nutrition Facts : Calories 625.8, Fat 37.3, SaturatedFat 21.2, Cholesterol 148.9, Sodium 285, Carbohydrate 64.5, Fiber 2.5, Sugar 39.6, Protein 10.6
GINGERBREAD CREPES WITH CRANBERRY COMPOTE RECIPE BY TASTY
Here's what you need: frozen cranberries, sugar, orange juice, orange, heavy cream, powdered sugar, orange, freshly grated ginger, kosher salt, large eggs, unsalted butter, all purpose flour, milk, granulated sugar, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, kosher salt, molasses, vanilla extract, unsalted butter, freshly grated nutmeg
Provided by Starbucks Frappuccino
Categories Desserts
Yield 8 crepes
Number Of Ingredients 24
Steps:
- Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the cranberries have broken down and the sauce has thickened significantly. Remove the pot from the heat and let cool until ready to use.
- While the cranberry sauce is simmering, make the orange ginger whipped cream: Add the heavy cream, powdered sugar, orange zest, ginger, and salt to a medium bowl. Use an electric hand mixer on high speed to whip until soft peaks form, 2-3 minutes. Chill in the refrigerator until ready to use.
- Make the gingerbread crepes: Add the eggs, melted butter, flour, milk, sugar, ginger, cinnamon, nutmeg, allspice, cloves, salt, molasses, and vanilla to a blender and blend until completely smooth, about 1 minute.
- Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom side is golden brown. Flip and cook until golden brown on the other side, another 1-2 minutes. Transfer the crepe on a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
- To assemble, spread a few tablespoons of cranberry sauce evenly over the crepe and gently roll up. Repeat with the remaining crepes and cranberry sauce. Top with the orange ginger whipped cream and garnish with freshly grated nutmeg, if desired.
- Serve the crepes with Mocha Frappuccinos.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, Sugar 33 grams
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