Best Cinnamon Polka Dot Crepes Recipe By Tasty Recipes

GOING SOLO: 2 CREPE CREPE-CAKES RECIPE BY TASTY

Steps:

• In a bowl, whisk together the strawberries and double cream until they reach soft peaks.
• Sieve the flour and cocoa powder into a bowl. Crack an egg in the middle and add the melted butter. Whisk until combined.
• Slowly add the milk in three batches, whisking until perfectly smooth.
• Heat a small amount of butter over low heat in a nonstick frying pan.
• Pour in half of the mixture and swirl around until the pan is fully covered. When you can see bubbles forming underneath the crepe, flip. Cook until the edges start to look dry and crisp.
• Repeat cooking steps with the remaining mixture and set aside to cool.
• Spread the strawberry cream onto one crepe and chocolate hazelnut spread on the other.
• Put the chocolate crepe on top of the strawberry one. Cut into 8 slices with a pizza cutter. Layer them on top of each other.
• Serve with strawberries and crushed hazelnuts.
• Nutrition Calories: 2012 Fat: 146 grams Carbs: 169 grams Fiber: 10 grams Sugars: 52 grams Protein: 38 grams
• Enjoy!

MIXED BERRY CREPE CONES RECIPE BY TASTY

Steps:

• Make the crepes by sifting the flour, salt, and sugar and then slowly stir in the egg, and butter.
• Slowly add the milk into the mixture.
• In a nonstick pan over medium heat, pour in ⅓ cup (80ml) of the batter and turn it to cover the whole surface. Cook until the bottom is brown and flip.
• Repeat until you're all out of crepe batter. Set the crepes aside to cool.
• Lay out a crepe and spread the berries in a quarter section.
• Fold the crepe in half and then slowly roll it into a cone.
• Top with more berries if desired, whipped cream, and powdered sugar.
• Enjoy!

STRAWBERRY CREPE HEARTS RECIPE BY TASTY

Steps:

• In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
• Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
• Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
• Spread whipped cream over 1 crepe and top with sliced strawberries in a pattern of your choice.
• Fold another crepe in half and cut out a half-heart shape on the folded edge. Unfold the crepe and place over the first crepe. Repeat with the rest of the crepes.
• Enjoy!

MILLE CREPE CAKE RECIPE BY TASTY

Steps:

• Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
• In the same pot, warm the milk. Remove from heat.
• In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
• Gradually mix in butter and warm milk. Chill.
• On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
• Cool crepe. Repeat until all of the crepe batter is used.
• Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
• For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
• Spread over the crepe cake.
• Top with sifted powdered sugar (optional).
• Enjoy!

CINNAMON CREPES

Steps:

• Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
• Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
• Heat an 8-inch crepe pan or nonstick skillet over medium-high heat.
• Coat pan with cooking spray; remove pan from heat.
• Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
• Cook 1 minute or until surface of crepe begins to look dry.
• Carefully lift edge of crepe with a spatula to test for doneness.
• Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook crepe 20 seconds on the other side.
• Place crepe on a towel, and cool.
• Repeat the procedure until all of the batter is used, for a total of eight crepes.
• Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
• These can be refrigerated for 5 days or frozen for a month.

CINNAMON POLKA DOT CREPES RECIPE BY TASTY

Steps:

• In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
• Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
• Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
• Fold crepe in half 3 times, then cut out your desired shapes.
• In a small bowl, mix together the cinnamon and sugar.
• Coat the leftover cut-out shapes with cinnamon sugar.
• Spread whipped cream on another crepe and sprinkle with cinnamon sugar.
• Unfold the the cut-out crepe and place on top of the whipped cream crepe.
• Place coated cut-out shapes on top of the crepe stack. Repeat with the rest of the crepes.
• Enjoy!