Strawberry Creme Crepes Recipes

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.

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.

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.

Steps:

• In a large bowl, combine the biscuit mix, egg, milk and vanilla. 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 bowl, beat the cream cheese, sour cream, sugar and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up. , In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve with crepes.

Steps:

• In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.
• Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.

Steps:

• Batter:.
• Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
• Filling:
• Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
• Sauce:.
• Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy!
• Makes 12 servings, 1 crepe each.

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.

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.

Steps:

• Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.
• Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.
• Recommended drink: a good Brut Champagne

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.

Steps:

• Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
• Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
• Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
• Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
• Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
• Refrigerate until completely chilled before cutting and serving.

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.

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.