CHOCOLATE-CHERRY CREAM CREPES
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter 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. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
CREAM FILLED CREPES WITH TART CHERRY SAUCE
This luscious dish can be made for breakfast or dessert. Sweet prepared crepes surround a rich cream filling and topped with a tart cherry sauce. Add dollops of whip topping and you've created something special in no time.
Provided by Vseward Chef-V
Categories Dessert
Time 2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
- Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
- Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
- SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
- Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
- Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
- Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.
CHOCOLATE CHERRY CREPES
One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth. , Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Nutrition Facts : Calories 433 calories, Fat 28g fat (14g saturated fat), Cholesterol 139mg cholesterol, Sodium 108mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE-CHERRY CREPES
I fixed this treat for a women's group, our Valentine's Day celebration. We had a buffet style meal, so I cooked the crepes and served them in a 9x13 casserole dish. I served one and demonstrated how to add the cream and drizzle the chocolate syrup, so everyone could treat themselves. If you can make pancakes, you can make this recipe.
Provided by Clueless in the Kit
Categories Breakfast
Time 50m
Yield 12 crepes, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Cooking aids: 8-inch crepe pan or coated skillet with sauce-pan lid, small sauce pan, medium bowl, plastic spatula, wax paper.
- For the Crepes and Filling: Whisk together eggs, cocoa, flour, sugar, butter and salt. Whisk in milk. Stir until mixture is smooth. Cover; chill for 30 minutes.
- Preheat skillet until drops of water spatter.
- While cooking crepes be sure to spray Pam each time so they slide out. Crepes are fragile until cool.
- In sauce pan, melt chocolate and cream over low heat, stirring constantly about five minutes.
- Add pie filling, stir and keep warm as you cook the crepes.
- Pour 1/4 cup of batter into the pan; immediately swirl the pan so batter completely covers the bottom.
- Cover; cook crepe until center is set, about 1 1/2 minutes.
- Loosen edges of crepe; slide crepe from pan onto wax paper. If it sticks, cook a little longer.
- Assembly: Spread the filling into the center of a crepe.
- Fold two sides of the crepe over the filling (like a burrito).
- Repeat with remaining crepes.
- Serve on dessert plate with topping and chocolate syrup.
Nutrition Facts : Calories 352, Fat 16.6, SaturatedFat 9.6, Cholesterol 87.2, Sodium 136.4, Carbohydrate 50.3, Fiber 3, Sugar 14.1, Protein 5
CREPES WITH MASCARPONE AND CHOCOLATE WITH CHERRY COMPOTE
Steps:
- For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.)
- For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve.
- For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve.
- To make the crepes: In a small nonstick saute pan, melt 1¿2 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will.
- Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on.
- When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together.
- Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun!
- To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve.
CHERRY CHOCOLATE CREPES
Steps:
- In a small bowl, beat the cream cheese, sour cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread about 3 tablespoons over each crepe to within 1/2 in. of edges and roll up., Arrange in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 5-7 minutes or until warm. To serve, top each crepe with 1/4 cup pie filling and drizzle with 1-1/2 teaspoons chocolate syrup.
Nutrition Facts : Calories 256 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 222mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY CREPES JUBILEE
Make and share this Cherry Crepes Jubilee recipe from Food.com.
Provided by Chihuahua Girl
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Filling:.
- Combine sugar and flour, add milk and cook stirring until thickened and bubbly. Cook and stir 2 minutes more. Beat eggs and egg yolks slightly. Stir a small amount of the hot mixture into the beaten eggs then return all to the custard mixture. Cook and stir just until boiling. Remove from heat. Beat smooth and stir in the remaining ingredients. Cover with wax paper and let cool.
- Brandied Cherry Sauce:.
- Combine ingredients and heat over low heat. Keep warm.
- Crepes:.
- Beat eggs to blend. Add milk, melted butter, and flour. Beat till smooth. Lightly grease an 8 inch skillet. Heat the skillet. Remove from heat and pour in about 3 tablespoons of crepe batter. Swirl the pan to distribute the batter evenly into a thin smooth circle. Return skillet to heat and cook crepe on one side only. Flip cooked crepe onto a sheet of wax paper. From this point on always place 2 thicknesses of wax paper between each crepe to prevent form sticking and tearing.
- When ready to serve, fill crepes with custard and roll. Place seam side down in an oven proof baking dish. Pat a little butter on top of each crepe and warm in a 350 degree oven. Heat cherry mixture. Heat some additional brandy, flame and pour into cherry mixture. Pour some of the cherry mixture over each crepe to serve.
Nutrition Facts : Calories 632.5, Fat 24.7, SaturatedFat 10.9, Cholesterol 210.6, Sodium 177.8, Carbohydrate 87.8, Fiber 2.7, Sugar 34.4, Protein 12.3
FRESH CHERRY JUBILEE CREPES
it doesn't get much better than this. make sure your guests see you ignite the sauce, very dramatic presentation, based on emerils jubilee recipe. prep time reflectls pitting the cherries, zesting the orange, etc.
Provided by chia2160
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries.
- put 2 tbsp ice cream on one end of each crepe,fold into quarters, or roll.
- top with sauce.
Nutrition Facts : Calories 629.3, Fat 31.1, SaturatedFat 19.5, Cholesterol 92.4, Sodium 221.1, Carbohydrate 89.1, Fiber 2.9, Sugar 81.5, Protein 4.1
CHOCOLATE CHERRY CREPES
these wonderfully thin, French style pancakes use frozen cherries. If you would rather use bottled cherries, then add some of the juice in place of the measured water to cook them in.
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- 1. sift the flour and cocoa into a bowl. Add the egg, egg yolk, and oil, then gradually beat in the milk until smooth. Let stand for 15 minutes.
- 2. For the filling, put the cherries into a pan. Mix the cornstarch to a smooth paste with a little of the water then add to the pan with the remaining water and the sugar. Cook over medium heat for 45 minutes, stirring, until the sauce has thickened and the cherries are slightly softened.
- 3. Lightly beat the mascarpone cheese, custard, and vanilla extract together in a bowl until smooth.
- 4. Heat a little oil in a small skillet, then pour the excess into a cup. Add 2 to 3 spoonfuls of the crepe batter to the skillet, tilting to swirl into a thin lacy pancake. Cook for 1 to 2 minutes until browned, then turn over with a spatula and cook the second side. Slide the pancake onto a plate and repeat with the remaining batter to make eight crepes.
- 5. Divide the crepes among serving plate. Spoon the mascarpone mixture over the center of each pancake, top with the cherry filling, then fold each pancake into quarters. Dust lightly with sifted powdered sugar and serve at once. Serves four.
HEALTHY LOW-CARB COTTAGE CHEESE CHERRY CREPES - SOUTH BEACH DIET
South Beach Diet friendly - Phase III I like to add Splenda to the crepes and/or filling. But this is the original recipe from South Beach Diet cookbook.
Provided by GoldsmithLissa
Categories < 15 Mins
Time 7m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine flours and salt.
- In small bowl, whisk together apple juice, 1/2 c water, egg, and 2 tsp of margarine. Whisk into flour mixture until smooth batter.
- Melt 1 tsp of remaining margarine in 8" nonstick skillet coated with cooking spray over medium heat. Pour 3 Tbs of batter into skillet and tilt to coat the bottom with thin layer of batter. (If too thick, add 1-2 Tbs water).
- Cook the first side for 1 min or until lightly browned. Turn and cook the second side for 30-60 seconds. Slide crepe onto plate. Cover with foil to keep warm. Continue making crepes in same fashion, adding the last teaspoon of margarine to pan after making the second crepe.
- Place crepe on plate, attractive side down. Arrange 1/4 c of cheese and 1/2 c cherries in a line in the center of crepe and fold in quarters. Repeat with remaining ingredients to make 4 crepes.
- Drizzle with syrup.
Nutrition Facts : Calories 171.1, Fat 6.3, SaturatedFat 1.8, Cholesterol 57.4, Sodium 365.3, Carbohydrate 18.9, Fiber 2, Sugar 11.8, Protein 10.7
BRANDIED CHERRY CREPES
Steps:
- In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted. Remove from heat. Set aside 6 cherries, for garnish.
- Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries.
VEGETARIAN CREPES WITH "CREAM FILLING" AND SWEET CHERRY SAUCE
These are wonderful for a light breakfast or for a dessert.
Provided by JCHONEY35
Categories Breakfast and Brunch Crepes
Time 2h22m
Yield 12
Number Of Ingredients 14
Steps:
- Beat soy milk, water, dairy-free margarine, maple syrup, 1 tablespoon sugar, and salt in a large bowl with an electric mixer. Beat in flour until batter is smooth. Cover bowl and refrigerate for 2 hours.
- Spray a small nonstick skillet or crepe pan with cooking spray; place over medium-high heat. Pour in 1/4 cup batter and swirl it around to cover the bottom of the skillet. Cook until golden brown, about 1 minute per side. Transfer to a plate. Repeat with remaining batter.
- Combine dairy-free cream cheese, 3/4 cup sugar, lemon zest, and lemon juice in a bowl; beat with an electric mixer until smooth and creamy.
- Combine maraschino cherries, 1/2 cup sugar, and cornstarch in a small saucepan over medium heat. Cook and stir until sugar melts and sauce thickens, about 5 minutes. Let cool.
- Fill crepes with cream filling; drizzle cherry sauce on top.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 47.8 g, Fat 7.3 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 167.9 mg, Sugar 24.3 g
CHERRY CREPES
These are almost fat-free, and low calorie, high in fiber. A great alternative to traditional crepes! These can be frozen for up to six months, stacked between wax paper, and sealed in freezer bags.
Provided by KittyKitty
Categories Breakfast
Time 30m
Yield 8 cherry crepes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flours and salt into a bowl, adding any bran left in the sieve, to the bowl at the end.
- Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whising hard until all liquid is incorporated and the batter is smooth and bubbly.
- Heat a nonstick pan with a small amount of oil until the pan is very hot. Pour in just ehough batter to coer the bottom of the pan, swirling the pan to cover the bottom evenly.
- Cook until the crepe is set and golden and then turn to cook the other side. Remove to a sheet of absorbent paper and cook the remaining batter, makes about 8 crepes.
- Drain the cherries, reserving the juice. Blend about 2 tbls. of the juice with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring , until boiling. Stir over medium heat for about 2 minutes, until thickened and clear.
- Add the cherries and stir until thoroughly heated. Spoon the cherries into the crepes and fold into quarters.
Nutrition Facts : Calories 132.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 77.7, Carbohydrate 26, Fiber 2.3, Sugar 0.2, Protein 6.2
CHERRY BLOSSOM CREPES
These are called cherry blossom crepes as the food colouring gives it a pink tinge and the bean paste looks like the centre of the flower. if you cannot find the bean paste try recipe #108780 and make your own.
Provided by PinkCherryBlossom
Categories Dessert
Time 45m
Yield 10 crepes
Number Of Ingredients 8
Steps:
- mix the flour, water, sugar and salt in a bowl. Whisk until smooth then add a teaspoon of sunflower oil.
- mix the food colouring with the water and add to the mix little by little until you get a light pink colour.
- leave to stand for 30 minutes.
- heat a tablespoon of oil in a pan and add enough batter to make a 10cm crepe. cook on one side and turn to cook the other.
- leave to cool.
- form a dsp of paste into a ball and place in the centre of the crepe. fold in half and then half again.
- serve 2 per person with green or jasmine tea.
Nutrition Facts : Calories 47.1, Fat 0.1, Sodium 16.1, Carbohydrate 10, Fiber 0.3, Sugar 0.5, Protein 1.3
CHERRY CREPES WITH CREAM FILLING
Categories Breakfast Quick & Easy
Number Of Ingredients 18
Steps:
- Make sure that filling is whisked all at once and heated on low heat.
CHERRY CREPES
Number Of Ingredients 8
Steps:
- Beat together eggs, flour, milk and salt. Melt a small amount of butter in large round skillet. Pour about 1/4 cup batter in center of pan. Lift pan and move downward and around to spread batter around bottom of pan. It will be thin. Cook for about one minute, until brown. Carefully turn and cook on other side for about 1 minute. FILLING: Prepare French Vanilla Pudding. Fill each cooked crepe with pudding and roll up. Place on serving plate and top with cherry pie filling.
Nutrition Facts : Nutritional Facts Serves
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