CREPES WITH SOUR CREAM AND STRAWBERRIES
Make and share this Crepes With Sour Cream and Strawberries recipe from Food.com.
Provided by Nimz_
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crepes:.
- Combine flour, sugar, baking powder and salt in mixing bowl.
- Add eggs, milk and oil to dry ingredients.
- Mix only until moistened.
- Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
- Turn and brown other side.
- Place on waxed paper.
- Crepes may be made ahead and frozen with wax paper between them.
- Filling:.
- Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
- Roll up and arrange in long, shallow dish.
- Cover and refrigerate until serving time.
- To heat, melt butter in a skillet or crepe pan over medium high heat.
- Heat crepes carefully.
- Add remaining strawberries and heat only until completely warmed.
- Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.
Nutrition Facts : Calories 357.7, Fat 22.8, SaturatedFat 10.2, Cholesterol 105.7, Sodium 370, Carbohydrate 31.6, Fiber 1.5, Sugar 9.8, Protein 7.7
STRAWBERRY & SOUR CREAM CREPES (VERY THIN, "EGGY"
Are you a strawberry lover? Sour cream or cheescake lover? Pancake lover? This recipe makes the most fantabulous snack, breakfast, comfort food, brunch, anytime of the day food!
Provided by -JL-6680
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make crepes, follow the instructions on pancake mix box---with the following substitutions: Instead of using WATER, use MILK, and triple it.
- If the instructions do not call for eggs, USE AT LEAST 3 EGGS!
- You want this batter to be VERY LIQUID and VERY"EGGY".
- This will ensure a good consistency for the finished crepe.
- Grease your pan and pour approximately 1/4 to 1/2 cup batter (depending on pan size.) Cook on each side until slightly browned.
- Fold crepe into quarters and toss onto a plate kept in a warm over until all crepes are made.
- To serve:.
- Place about 4 folded crepes on a plate for each person.
- Top each with mashed strawberries and a generous dollop of sweetened sour cream.
STRAWBERRY CREME CREPES
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. -Debra Latta, Port Matilda, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h25m
Yield 22 crepes.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
Nutrition Facts :
STRAWBERRY-SOUR CREAM CREPES
This is a great recipe that came from a paper back cookbook called "Wonderful Ways to Prepare Crepes & Pancakes" by Jo Ann Shirley. I just wanted to post it here for safekeeping and to share with friends across the world! I like to use a non-fat plain yogurt instead of the sour cream for a slightly more healthy version.
Provided by melissulactosetoler
Categories Breakfast
Time 1h15m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Crepes:.
- Beat the eggs and add to the milk and water.
- Sift flour with the salt and gradually add to the egg and milk mixture.
- Add the melted butter and blend thoroughly.
- If mixing by hand, strain the batter through a sieve to remove any lumps.
- Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
- Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frying pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side. Makes 12.
- Filling:
- Beat together the sour cream or yogurt with the sugar and set aside.
- Fold in the strawberries.
- Fill each crepe with the mixture and fold over.
- Sprinkle with powdered sugar and serve.
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
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.
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