Crpes With Blueberry Coulis Crepes Recipes

Steps:

• To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside; Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth; Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter; Let the batter rest for 30 minutes in the refrigerator; (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours).
• Heat a crêpe pan or small skillet over medium heat; Brush the pan with melted butter; Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom; Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes; Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over; Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more; Stack the crêpes between layers of parchment or waxed paper as you cook.
• To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth; Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand; Keep refrigerated until you are ready to finish the crêpes.
• Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat; Simmer until the sugar has dissolved, about 10 minutes; Taste the mixture and, if necessary, add more sugar; Continue to heat until any additional sugar is dissolved; Strain the coulis through a fine-mesh sieve (Makes 2 Cups).
• After straining, place the coulis in a clean saucepan and bring to a simmer; Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.
• Preheat the oven to 400 degrees F; Lightly brush a medium baking dish with melted butter.
• Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe; Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up; Place the crêpes seam side down in the prepared baking dish; Drizzle with melted butter and bake until very hot, 8-10 minutes.
• Serve immediately, 2 crêpes per serving, with warm blueberry coulis.

Steps:

• In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
• Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

Steps:

• To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
• In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
• To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
• To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.
• To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

Steps:

• Beat eggs well.
• Beat in milk and butter.
• Sift flour, measure, and sift again with sugar and salt into egg mixture.
• Beat until smooth.
• Heat a shallow 8-inch frying pan and butter well.
• Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
• Cook until golden brown on both sides.
• Sweeten blueberries to taste with sugar.
• Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
• Repeat, buttering pan before cooking each crepe.
• Serve about two filled crepes to each person.
• Pass powdered sugar and lemon wedges and melted butter, if desired.

Steps:

• In a large bowl, combine the biscuit mix, milk and egg. 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. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.

Steps:

• In a large bowl, mix flour/salt/baking powder - add oil, rum and eggs - mix very well until dough is nice and smooth.
• Add milk progressively and then beer.
• Let the mix stand for at least an hour before cooking.
• If mix is too thick, add some water until you reach desired consistency (should be quite liquid).
• Heat a non-stick or lightly greased skillet over medium heat.
• Pour about 1/3 cup of batter into the pan, quickly rotating and tilting the pan to spread the batter evenly. Cook the crepe until golden underneath, about 1 minute and then flip it over and cook for about another minute.
• Remove from pan, and repeat with the remaining batter. Keep the cooked crepes warm by covering with a towel.
• Fill the crepes with your favorite toppings and roll burrito style or folded over.
• Ideas for fillings:
• SWEET crêpes: jam / sugar / brown sugar / nutella / slices of banana + melted chocolate / slices of apples cooked in butter / melted chocolate + ground almonds or sliced almonds
• SAVOURY crêpes: ham + swiss cheese + egg / smoked salmon + heavy cream (or sour cream) / goat cheese or feta + spinach + ham / béchamel sauce + mushrooms + swiss cheese.

Steps:

• Combine egg, milk, flour, sugar, oil and salt.
• Heat lightly greased skillet.
• Spoon in 2 to 3 tablespoons batter.
• Lift and tilt skillet to spread batter over bottom.
• Return to heat and lightly brown on both sides.

Steps:

• Combine first 7 ingredients in a large bowl or measuring cup.
• Blend completely until smooth.
• Let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
• Heat an 8-inch (20cm) non-stick skillet over medium high heat.
• melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
• Tilt pan back and forth to fully coat bottom.
• Alternatively spray the pan with cooking spray before heating.
• Pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
• Replace the skillet on the heat.
• Using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). When the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
• Cook another few seconds until golden brown.
• Slide onto a paper towel lined plate.
• Place another paper towel and repeat process until batter is used up.
• Make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
• Crepes can be filled with berries and cream then rolled or folded up into halves or quarters.