Best Jam And Cream Filled Crepes Recipes

RASPBERRY FILLED CREPES

Steps:

• Fresh raspberries and vanilla sugar, recipe follows
• For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
• In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
• For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
• Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
• Vanilla Sugar:
• Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
• Yield: 2 cups

EASY CREPES WITH JAM OR FRUIT PRESERVES

Steps:

• Make the crepes from scratch using detailed, step-by-step instructions for my homemade crepes. If you are gluten free, use my recipe for gluten free crepes.
• Add 2-3 tablespoons of strawberry or raspberry jam/preserves on top of the open crepe, fold the crepe in half, then fold it one more time to form a triangle. That's it!

CREAMY STRAWBERRY CREPES

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.

CREPES WITH LINGONBERRY JAM

Steps:

• For the filling:
• In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.;
• For the whipped cream:
• Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.
• Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside.
• Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired

JAM-FILLED CREPES

Steps:

• Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
• Preheat oven to 250°F.
• Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style. Transfer to a heatproof platter and keep warm in oven. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.

CREAMY STRAWBERRY CREPES

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.

CREPES WITH PEANUT BUTTER AND JAM

Steps:

• In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.