EASY CREPES WITH JAM OR FRUIT PRESERVES
Crepes made from scratch and then filled with berry jam or fruit preserves. Use your favorite jam flavor: peach, cherry, strawberry, blackberry, raspberry, black currant, apricot, etc.
Provided by Julia
Categories Dessert
Time 30m
Number Of Ingredients 3
Steps:
- Make the crepes from scratch using detailed, step-by-step instructions for my homemade crepes. If you are gluten free, use my recipe for gluten free crepes.
- Add 2-3 tablespoons of strawberry or raspberry jam/preserves on top of the open crepe, fold the crepe in half, then fold it one more time to form a triangle. That's it!
SWEET CREPES
This Sweet Crepes recipe is simple, tasty, and works every time.
Provided by Tania Sheff
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Mix well (or blend) all the ingredients together, excluding the butter.
- Heat a lightly-buttered frying pan over a medium-high heat.
- Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
- Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
- Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.
Nutrition Facts : Calories 101 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 85 mg, Sugar 1 g, ServingSize 1 serving
CREPES WITH PEANUT BUTTER AND JAM
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.
Nutrition Facts : Calories 516 calorie, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 215 milligrams, Sodium 339 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 17 grams, Sugar 25 grams
SWEET CREPES WITH JAM
Yield Makes about 16 crêpes
Number Of Ingredients 13
Steps:
- Combine milk, eggs, club soda, sugar, dark rum, vanilla extract and salt in large bowl. Whisk until sugar dissolves. Gradually sift in flour, whisking until blended. Stir in melted butter and lemon peel.
- Preheat oven to 250°F. Brush 6- to 7-inch-diameter crêpe pan lightly with vegetable oil and heat over medium-high heat. Pour scant 1/4 cup batter into pan, tilting to coat bottom thinly; return any excess batter to bowl. Cook until crêpe is brown, about 2 minutes. Carefully turn over and cook until crêpe is light brown in spots, about 30 seconds. Transfer crêpe to baking sheet. Place in oven. Repeat with remaining batter, lightly brushing pan with vegetable oil before pouring in batter for each crêpe.
- Spread 1 tablespoon jam over each crêpe; fold crêpe in half, then fold in half again, forming triangle. Sprinkle with powdered sugar and serve warm.
JAM-FILLED CREPES
Categories Berry Breakfast Brunch Dessert Quick & Easy Apricot Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
- Preheat oven to 250°F.
- Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style. Transfer to a heatproof platter and keep warm in oven. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.
JAM AND CREAM FILLED CREPES
Create a delicious brunch option-or dessert!-with these Jam and Cream Filled Crepes. If you're feeling sweet, add in some melted semi-sweet chocolate for a little something extra. Your family will love these Jam and Cream Filled Crepes.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 45m
Yield 6 servings, 2 filled crêpes each
Number Of Ingredients 7
Steps:
- Blend milk, eggs and oil in blender until smooth. Add flour; blend well.
- Refrigerate 30 min.
- Spray small heavy skillet with cooking spray. Heat on medium heat. Pour about 3 Tbsp. batter into skillet; tilt skillet to evenly coat bottom of skillet with batter. Cook 1 min. or until bottom of crêpe is golden brown.
- Loosen crêpe from side of pan with rubber spatula, then invert skillet onto paper towel to remove crêpe. Repeat with remaining batter to make 11 additional crêpes. Stack crêpes between sheets of wax paper until ready to serve.
- Place 1 crêpe, browned side down, on each dessert plate. Spread with 1 Tbsp. COOL WHIP and 2 tsp. jam. Fold in half twice. Sprinkle with powdered sugar.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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