Best Strawberry Breakfast Crepes Mexico Recipes

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STRAWBERRY BREAKFAST CREPES - MEXICO



Strawberry Breakfast Crepes - Mexico image

This recipe has been submitted for play in ZWT8 - Mexico, Courtesy of Mission Foods. This nice light refreshing crepe, has no cooking time. It doesn't get any nicer than this.

Provided by Baby Kato

Categories     Breakfast

Time 10m

Yield 8 breakfast crepes

Number Of Ingredients 7

8 tortillas
10 ounces frozen sliced strawberries in syrup
2 cups cottage cheese
1 cup strawberry, fresh, sliced
1 cup fresh peach, fresh, chopped
1 kiwi, large, peeled, cut into 8 slices (or two small kiwi)
4 strawberries, large, sliced

Steps:

  • Thaw the frozen strawberries and puree in a blender until smooth. Cover and store in the refrigerator.
  • Spread each tortilla with 1/4 cup cottage cheese.
  • Place 2 tablespoons each of sliced strawberries and chopped peaches over the cottage cheese.
  • Spoon 1 tablespoon of strawberry sauce over each tortilla.
  • Spoon an additional tablespoon of sauce onto each serving plate, roll up the tortilla and place seam side down on serving plate.
  • Top each tortilla with remaining strawberry sauce and garnish with sliced kiwi and strawberries.

Nutrition Facts : Calories 324.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 8.9, Sodium 637.9, Carbohydrate 51.9, Fiber 3.9, Sugar 14.8, Protein 12.3

STRAWBERRY RICOTTA CREPES



Strawberry Ricotta Crepes image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h35m

Yield Makes 8 to 10 crepes (4 servings)

Number Of Ingredients 14

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon kosher salt
1 cup whole milk
1/4 cup water
3 large eggs
3 tablespoons unsalted butter, melted and cooled
2 cups sliced strawberries
5 tablespoons honey
1/2 cup fresh ricotta, drained overnight
2 tablespoons minced fresh mint
Zest of 1 lemon
Nonstick cooking spray
Confectioners' sugar, for dusting

Steps:

  • For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
  • For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
  • Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
  • Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
  • Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!

Provided by meliss

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h

Yield 6

Number Of Ingredients 13

3 eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries

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.

Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g

STRAWBERRY CREPES



Strawberry Crepes image

This is elegant, light and very tasty. Most of all quick and easy to make. Great for breakfast or dessert. I brought it in separate containers to a book club potluck tea. Everyone assembled their own and loved it.

Provided by Marlitt

Categories     Breakfast

Time 30m

Yield 8-10 crepes, 8-10 serving(s)

Number Of Ingredients 13

16 ounces strawberries (black berries, blue berries, raspberries and strawberries) or 16 ounces berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)
2 tablespoons brown sugar, packed
2 cups whipping cream or 2 cups Cool Whip
1 cup flour, used unbleached
2 eggs
1 tablespoon oil, not olive
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/2 cups milk
cooking spray (pam)
chocolate syrup (optional) or chocolate shavings (optional)
almonds, sliced toasted (optional)

Steps:

  • Filling:.
  • Hull, rinse and slice strawberries into a bowl.
  • Add brown sugar and toss until well coated; set aside.
  • In a separate bowl whip whipping cream and refrigerate.
  • Crepes:.
  • In a medium bowl whisk all ingredients together until there are no more lumps.
  • Over medium heat, heat crepe pan or non-stick frying pan.
  • When heated remove from heat and spray with cooking oil.
  • Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
  • Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
  • Cook for another 30 seconds on the other side.
  • Should not be totally browned.
  • Remove from pan onto a plate.
  • Spray pan with cooking spray and repeat for the rest of the batter.
  • Stack crepes with wax paper between so they can be easily separated.
  • Crepes can be made ahead of time.
  • Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
  • They stay moist if this is done when still slightly warm.
  • Assembly:.
  • Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
  • On top of the whipped cream spoon some of the berry sugar mixture.
  • Fold one side of the crepe over the mixture and then the other side over first side.
  • Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
  • Enjoy.

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14

4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

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.

Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

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