Fruit Crepes Recipes

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:

• For crepes:
• Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
• Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For rum butter sauce:
• Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For tropical fruit:
• Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
• Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.

Steps:

• Mix milk, egg yolks, and vanilla extract together in a large bowl. Stir in flour, sugar, and salt until well blended.
• Heat a crepe pan over medium heat. Coat with cooking spray. Pour about 1/4 cup batter into the pan and tip the spread batter to the edges. Cook until bubbles form on the top and edges are dry, 2 to 3 minutes. Flip and cook until other side is browned and edges are golden, 1 to 2 minutes more. Repeat with remaining batter.
• Let crepes cool. Cut lengthwise into strips 1 to 2 inches wide. Wrap strawberries, bananas, peaches, and kiwi in the crepe strips and thread wrapped fruits onto skewers.

Steps:

• Spray non-stick on pan, and heat on medium heat.
• Combine all ingredients in a measuring cup.
• When pan is ready (water droplets thrown on it should sizzle), pour on crepe batter until desired size. (Swivel the pan a little to spread out the batter a bit).
• Once the edges have changed colour and firmed up, flip the crepe and leave on the other side for about 10 seconds.
• Cover with fruit topping and whipped cream.
• Fruit Topping Suggestion: Combine frozen fruit in pot with water and sugar (You can use fresh fruit too, I just happen to have a lot of frozen fruit handy.).
• Heat on medium high heat (while you are making the crepes).
• When it's heated you can either leave as is or puree it.

Steps:

• For crepes: Combine dry ingredients (flour, sugar, cinnamon, salt) and blend until homogeneous. Add milk, eggs,and vanilla and blend until smooth. The mixture will resemble a thin pancake batter.
• Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more, then remove from pan. Repeat for remaining crepes.
• For filling: Blend cream cheese, yogurt, sour cream, milk, and vanilla until smooth.
• Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.

Steps:

• Heat white sauce and add wine. Flour flounder and shake off excess flour. Heat butter in large pan, add floured fish, then add crayfish, tomatoes and oysters. Toss gently in the butter, move foods to one side of pan, pour over warmed brandy and light. Stir seafood into flames. Pour over 1 1/2 cups of sauce to douse flames. Add shrimp. In separate pan add some clarified butter and toss mushrooms with lemon juice and a pinch of cayenne. Add the seafood. Lay pancakes on warmed serving dish, place a large tablespoonful of mixture into the center. Fold over either side and turn whole filled pancake upside down. Continue in this manner until all pancakes are filled. Add 1 tablespoon of the cheese to the remaining sauce, spoon sauce over pancakes, dust surface with remaining cheese and place under grill to brown. Serve dusted with cayenne pepper and finely chopped parsley. Serve accompanied by lemon wedges.

Steps:

• Whisk together eggs, sugar and salt.
• Sift in flour and mix. Add melted butter and mix.
• Then gradually add the milk until no clumps remain.
• In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
• Repeat until all of the crepe batter is used. Cool crepes.
• Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
• Add whipped cream and mix well.
• Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
• Wrap cake in plastic. Refrigerate for 4 hours.
• Top with sifted powdered sugar (optional).
• Enjoy!

Steps:

• In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter. Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes. To keep crepes warm, place on a plate and cover with a kitchen towel. Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes. *Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional ones.

Steps:

• Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.