STRAWBERRY CREPES
Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!
Provided by ChrisNf
Categories Breakfast and Brunch Crepes Sweet
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
- Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
- In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
- To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g
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.
STRAWBERRY MASCARPONE CREPES
These lovely strawberry crepes were my mom's Sunday morning specialty. She grew all her own herbs, including plenty of basil for this recipe and other favorites. -Shannon Soper, West Bend, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h5m
Yield 8 crepes.
Number Of Ingredients 21
Steps:
- In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup 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., Spoon filling over crepes; roll up. Serve with strawberry topping.
Nutrition Facts : Calories 334 calories, Fat 20g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 175mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.
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 :
DESSERT CREPES WITH STRAWBERRY CREAM FILLING
Yummy!! This recipe will knock the socks off any guest! This recipe my mother originally found out of a cookbook, but unfortunately I do not know which. This works well with both frozen and fresh strawberries. I'd imagine almost any fruit could be substituted as well. (Prep time does not include chilling of strawberries).
Provided by HeliWif
Categories Breakfast
Time 50m
Yield 12 6inch Crepes
Number Of Ingredients 11
Steps:
- To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
- Drain excess water from strawberries and sugar.
- In mixing bowl blend cream cheese and powdered sugar until smooth.
- Stir in reserved strawberries.
- To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
- Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
- When a few drops of water sprinkled on the pan bounces is about the right temperature.
- Pour about 1/8 C of batter into pan, tilting to spread evenly.
- When the crepe has turned a light brown color you may or may not want to turn to brown other side.
- Turn to brown other side if batter has not set.
- Fill crepes with strawberry cream.
- May serve immedietly or chills well in the refrigerator (up to 2 days).
- Before serving I usually sprinkle a little extra powdered sugar on the crepes.
- The dessert crepe receipe will also work well with many other fillings.
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.
CHOCOLATE FILLED CREPES COVERED WITH STRAWBERRY SAUCE
Steps:
- In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
- In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
- Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.
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
STRAWBERRY RICOTTA CREPES
Provided by Geoffrey Zakarian
Categories dessert
Time 1h35m
Yield Makes 8 to 10 crepes (4 servings)
Number Of Ingredients 14
Steps:
- For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
- For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
- Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
- Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
- Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.
STRAWBERRIES AND CREAM CREPES
This is the easiest crepe recipe and taste great with a strawberry cream cheese filling. I serve these for my mom on mother's day for dessert. She loves them.
Provided by Vseward Chef-V
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place ingredients in blender container in order given.
- Blend 30 seconds,stop and stir down sides.
- Blend 30-60 seconds until smooth.
- Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.
- NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes.
- Or, refrigerate batter up to three days for use as needed.
- Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.).
- Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
- CREPES: Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
- Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great. When no one is looking, eat the scraps -- you worked hard for them, don't throw them out ;).
- Filling: Combine strawberries and granulated sugar in a bowl; stir well.
- Cover and chill 1 hour. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, beat until smooth.
- Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar. Serve immediately.
Nutrition Facts : Calories 341.3, Fat 13, SaturatedFat 7.4, Cholesterol 105.6, Sodium 282.8, Carbohydrate 47.3, Fiber 2, Sugar 24.9, Protein 9.4
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
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.
STRAWBERRY-FILLED RICOTTA CREPES
Ricotta crepes adapted from the Star Tribune. Top with powdered sugar, maple syrup, or yogurt.
Provided by Sarah Dipity
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine milk, flour, ricotta cheese, eggs, sugar, vanilla, salt, and almond extract in a blender; process until smooth. Let sit for 15 minutes, or cover and refrigerate for 1 hour or longer.
- Heat an 8-inch omelette pan over medium heat for 1 to 2 minutes. Lightly spray the hot pan with nonstick spray and melt a little butter in it. Pour 1/3 cup batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface and part of the sides are coated. Cook until top surface is dry and the edges release easily with the tip of a pairing knife; this will happen quickly.
- Place 2 tablespoons sliced strawberries directly in the center of each crepe while still in the pan. Fold crepe into quarters and transfer to a plate to serve. Cook remaining batter the same way; be sure to stir the batter each time because it settles quickly.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 15.1 g, Cholesterol 101.1 mg, Fat 4.9 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.2 g, Sodium 138.5 mg, Sugar 5.9 g
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