Best Cream Filled Crepes With Tart Cherry Sauce Recipes

CREPES WITH CHERRIES AND MASCARPONE CREAM

Steps:

• 1. In a medium sized mixing bowl, combine flour, water, milk, eggs, melted butter, salt and sugar by whisking until well combined.
• 2. Allow mixture to rest for 20 minutes.
• 3. Heat a 9 inch non stick pan up, with heat on Medium to low. Add 1/4 tsp butter to the pan. When the butter turns brown it is ready to cook the crepes.
• 4. Use a ladle to scoop, one scoop of crepe mixture on the pan. Immediately, roll the pan around so the crepe batter fully covers the bottom of the pan, continue to roll the pan around until the crepe mixture is just set. Allow to cook for about 1 min and 30 seconds.
• 5. Using a plastic pancake spatula, loosen the edges of the crepe all the way around before scooping and flipping the crepe onto the other side. I sometimes have to use a rubber scraper and a pancake spatula together to make this work.
• 6. Allow the crepe to cook an additional minute to minute and a half on the other side.
• 7. Add wax paper to a plate, and then slide the crepe off on to the crepe
• 8. This recipe makes about 12 crepes
• 9. Repeat steps 3-7 for the remaining batter.
• Lay the crepe out on a plate.
• Add the fillings about 1 inch from one side of the crepe rather than in the middle.
• Add 1 ½ Tsp of Mascarpone Cream to the crepe in a line.
• Sprinkle ¼ cup of sliced pitted cherries over the top of the cream.
• Sprinkle 1 tsp of brown sugar over the Cherries.
• Roll the crepe starting with the side with the filling.
• Garnish with more Mascarpone cream, powdered sugar, and more cherries.
• Enjoy

CHOCOLATE-CHERRY CREAM CREPES

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.

CHOCOLATE-CHERRY CREPES

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.