CREAMY MUSHROOM CREPE FILLING
Steps:
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
CREPE FILLING
Make and share this Crepe Filling recipe from Food.com.
Provided by sowy1
Categories Breakfast
Time 6m
Yield 7-8 serving(s)
Number Of Ingredients 4
Steps:
- Put berries in a bowl & cover with the reg sugar, to bring out the juices. Do this the night before or the morning of.
- blend cream cheese & powdered sugar together, then fold in the berries.
- Once you have your crepes made you put the filling in and fold up the crepes. Filling is better in my eyes if you warm the crepes up a little in the microwave after filling them. (Warming the filling before you stuff the crepes could make it pretty runny.).
Nutrition Facts : Calories 166.5, Fat 11.4, SaturatedFat 7.1, Cholesterol 35.6, Sodium 96.1, Carbohydrate 14.4, Fiber 1.1, Sugar 12.2, Protein 2.7
SEAFOOD CREPE FILLING
Made this the other with instant crepes and the hubby gave a thumbs up! Great for any time of the day!
Provided by Cook Food Mood
Categories European
Time 30m
Yield 4-6 crepes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pan and cook the leek till softened. Add the flour and stir inches.
- Add milk or cream, then gradually add white wine or fish stock. Stirr continously. Use a little less or more milk/wine/stock according to your preferred consistency.
- Stir in cheese and parsley and season with salt and pepper.
- Add prawns and fish.
- Spoon filling over crepe, add a sprig of parsley garnish, and dribble some of the sauce over the side!
Nutrition Facts : Calories 176.2, Fat 8.6, SaturatedFat 5, Cholesterol 115.6, Sodium 552.1, Carbohydrate 7.7, Fiber 0.3, Sugar 0.7, Protein 12.2
RICOTTA-MASCARPONE CREPE FILLING
Use this recipe as a filling for Dessert Crepes.
Provided by Martha Stewart
Categories Crepe Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Whisk together cheeses and sugar in a bowl. Store, refrigerated in an airtight container, up to 2 days.
SWEET PEACH CREPE FILLING
Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.
Provided by Brian Muir
Categories Desserts Fillings Fruit Fillings
Time 12h45m
Yield 12
Number Of Ingredients 7
Steps:
- Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
- Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
- Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
- While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
- Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 23.4 g, Cholesterol 11.8 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 56 mg, Sugar 19.9 g
SAVORY BEEF FILLING FOR CREPES
Most recipes for crepes are generally the same, tweaked for personal tastes so I will leave out the crepes recipe for now. The beef sauce is a recipe that I've developed loosely from beef stroganoff, made with beef stew meat, potatoes, green onions, and any veggies you choose (I prefer carrots and/or broccoli.) The result of this recipe is a creamy, savory dinner that'll leave you wanting more. Serve sauce inside or on top of crepes.
Provided by Corrie Bergmann
Categories Sauces
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
- Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
- Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
- Serve sauce inside or on top of crepes.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 24.8 g, Cholesterol 81 mg, Fat 27 g, Fiber 4.4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 327.9 mg
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