South Beach Diet Breakfast Crepes With Ricotta Cocoa Filling Recipes

Steps:

• For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
• Spray a small skillet, crepe or omelette pan with non stick cooking spray.
• Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
• Meanwhile, combine together the crepe filling ingredients.
• Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
• *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
• *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.

Steps:

• Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
• Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.

Steps:

• Mix everything together. It will have lumps in it, try and get them out, but if you cannot, that's okay.
• Heat a fry pan (preferably non stick) on medium high, and add some cooking spray.
• Pour all the batter into the pan, leave it for a few seconds, then swirl it around slowly to make it nice and flat and round.
• Cook on one side until it is completely dry on top, then flip over. This is much more tender than a regular crepe, so be careful. It should be a bit brown on the bottom. Cook on the other side until it is satisfactorily brown.
• Serve with fruit or jam.

Steps:

• PreparationIn a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
• Note:.
• Making the batter for these crêpes is relatively easy, but cooking them can be laborious. Once you have a gotten a feel for the procedure (you will probably have to tinker with the heat and cooking time, since every pan behaves slightly differently), you can save time by using two pans at once. Stagger the process so you are pouring the batter into one pan while a crêpe is cooking in the other. This way, you will be able to closely attend to both but will finish in half the time.

Steps:

• In a large mixing bowl, beat the milk, eggs, and oil.
• Combine the flour, sugar and salt.
• Add to the milk mixture and mix well.
• Cover and refrigerate 1 hour.
• Coat an 8" non-stick skillet with non stick cooking spray; heat over medium heat.
• Stir crepe batter then pour 2 tbls into 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 wire rack.
• Repeat with remaining batter, coating skillet as needed.
• When cool, stack crepes with waxed paper in between.
• ***************Filling**************.
• In a large bowl, combine the pineapple, oranges and vanilla.
• Fold in whipped topping.
• Spoon 1/3 cup down the center of each crepe and roll up.
• Dust with confectioners' sugar.