STRAWBERRY CREPES WITH STRAWBERRY CREAM CHEESE FILLING
These Easy Crepes with Strawberry Cream Cheese Filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy.
Provided by Erica Walker
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Cover and refrigerate about an hour (don't skip this step, it is very important).
- Heat a skillet* over medium-high heat and spray with cooking spray or oil.Pour 1/4 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil).
- Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!*If you have a crepe maker, use that. They will turn out perfect every time.
Nutrition Facts : Calories 351 kcal, Carbohydrate 46 g, Protein 9 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 119 mg, Sodium 222 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
STRAWBERRY FRUIT DIP AND CREPES FILLING
Every time I make this, I want to eat it with a spoon. It's creamy but not too rich, thick and refreshing. You can dip fruit in this (bananas, apples, etc) cookies, cake, crepes, ice cream... oh, gosh, anything that goes with strawberries! My favorite way to eat this is to tear off pieces of a desert crepe and scoop up about a teaspoon at a time.
Provided by Annie H
Categories Strawberry
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Pour strawberries into a microwave safe bowl and thaw in microwave (about 2 1/2 minutes, tossing every 30 seconds), or let them sit in the frig overnight to thaw.
- Cut berries into 1/2-inch pieces; set aside.
- Cube cream cheese into a medium mixing bowl: add powdered sugar and vanilla.
- Using whisk beaters, mix on medium speed until fluffy.
- Remove bowl from mixing stand.
- Pour strawberries and any accumulated liquid over creamy mixture and fold in.
- until completely mixed.
- Optional: blend berries in blender or food processor before folding into cream to make a smooth dip.
- Serving suggestions: Toss with fruit to make a fruit salad; serve with dessert crepes, pancakes or waffles, either as filling or topping; pour over vanilla ice cream; use as the cream element for a smoothie; spoon over chunks of sponge cake; use as a dip for cookies, fruit, broken pieces of ice cream cone; etc.
CREAMY STRAWBERRY CREPES
This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!
Provided by meliss
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g
STRAWBERRY FRUIT DIP
We loved this with apple slices and with graham cracker sticks. Yum. And an easy way to get more fruit into the kids!
Provided by ladypit
Categories Lunch/Snacks
Time 5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Slice the strawberries.
- Put them into the food processor (or blender) with the splenda. Pulse until well combined but still a bit chunky.
- In a small bowl gently combine the strawberry mix with the cool-whip.
- Chill until ready to serve. You may want to stir it once before you serve it.
Nutrition Facts : Calories 4.6, Sodium 0.1, Carbohydrate 1.1, Fiber 0.3, Sugar 0.7, Protein 0.1
STRAWBERRY FILLING FOR CREPES
I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.
Provided by LoydaP
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, melt butter on medium heat.
- Put in frozen strawberries.
- Dissolve cornstarch in cold water, add to pot.
- Add sugar and salt.
- Stir and turn heat down to low-medium.
- Allow to simmer until strawberries are soft.
- Smoosh strawberries.
- If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
- Remove from heat and allow to cool for one minute.
- Add cinnamon and vanilla.
- Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.
FLUFFY STRAWBERRY FRUIT DIP
"Our family enjoys fruit of all kinds, so this fluffy dip is one of our favorites," writes field editor Virginia Krites of Cridersville, Ohio.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit.
Nutrition Facts : Calories 66 calories, Fat 3g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 27mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SPICED CREPES WITH STRAWBERRY FILLING
Enjoy this spiced crepe with sweet strawberry filling for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- In medium bowl, mix flour, granulated sugar, nutmeg and 1/8 teaspoon salt; set aside. In another medium bowl, beat milk, eggs, 3 tablespoons butter and the almond extract with wire whisk. Make a well in center of dry ingredients and pour in wet ingredients. Gradually beat wet and dry ingredients together until no dry flour mixture is visible. The batter should have the consistency and look of beige house paint. If it's too thick, add more milk, 1 tablespoon at a time.
- In 8-inch nonstick skillet or crepe pan, pour about 1 teaspoon oil. Use a folded paper towel to wipe oil around entire interior of skillet. Heat skillet over medium heat until hot (a drop of water should skitter across the bottom). Add about 3 tablespoons batter to skillet and immediately tilt skillet to swirl batter so it covers the bottom of the skillet. Cook until tiny bubbles form around the edge and crepe is lightly browned on bottom. Use a spatula to loosen and flip the crepe. Cook other side just a few seconds. Turn finished crepe out onto plate. (Your first crepe may not turn out perfect-that's okay. The second one will.)
- Repeat with remaining batter. If crepes stick, re-oil bottom of skillet using the same paper towel. Stack crepes, placing a piece of cooking parchment paper or waxed paper between each so they don't stick together. Cover crepes with a kitchen towel so they don't dry out before making the filling. (Stacked crepes, wrapped in plastic wrap, can be stored in the refrigerator 1 day. Bring to room temperature before filling.)
- In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add strawberries and brown sugar. Cook, stirring occasionally, until strawberries become slightly soft and exude some juice. Add orange juice, vinegar, vanilla and dash of salt. (Mixture will bubble up and you may want to avert your head; the fumes from the vinegar can take your breath away.) Cook uncovered 2 minutes, stirring occasionally, until liquid becomes slightly syrupy. Remove from heat.
- Remove a crepe from the stack and place it on clean work surface. (Be sure to fill crepes so the more attractive side will be on the outside.) Place about 2 tablespoons warm strawberry filling (try not to include too much of the juice) down middle of crepe. Fold sides of crepe, one at a time, over filling until they meet in the middle and overlap slightly. Repeat with remaining crepes and filling. Dust with powdered sugar.
Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 1/2 g
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- To make in a blender (my favorite method): In a high-powered blender, place the all-purpose flour, whole wheat flour, sugar, salt, and cinnamon. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter. Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)
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- Heat an 8-inch or 10-inch nonstick skillet crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt. Give the batter a big stir (if it’s still in the blender, move it to a mixing bowl). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a thicker, but easier to flip crepe). Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer (the amount of batter you need will vary based on your skillet; adjust as you go).
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