Best Strawberry Fruit Dip And Crepes Filling Recipes

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.

STRAWBERRY MASCARPONE CREPES

Steps:

• In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.

FLUFFY STRAWBERRY FRUIT DIP

Steps:

• In a bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit.

STRAWBERRY FRUIT DIP

Steps:

• In a blender or food processor, combine the strawberries, sour cream, sugar, and vanilla. Cover and process until smooth.
• In a small mixing bowl, beat cream until stiff peaks form.
• Fold into strawberry mixture.
• Cover and refrigerate for at least one hour.
• Serve with fruit.

SPICED CREPES WITH STRAWBERRY FILLING

Steps:

• In medium bowl, mix flour, granulated sugar, nutmeg and 1/8 teaspoon salt; set aside. In another medium bowl, beat milk, eggs, 3 tablespoons butter and the almond extract with wire whisk. Make a well in center of dry ingredients and pour in wet ingredients. Gradually beat wet and dry ingredients together until no dry flour mixture is visible. The batter should have the consistency and look of beige house paint. If it's too thick, add more milk, 1 tablespoon at a time.
• In 8-inch nonstick skillet or crepe pan, pour about 1 teaspoon oil. Use a folded paper towel to wipe oil around entire interior of skillet. Heat skillet over medium heat until hot (a drop of water should skitter across the bottom). Add about 3 tablespoons batter to skillet and immediately tilt skillet to swirl batter so it covers the bottom of the skillet. Cook until tiny bubbles form around the edge and crepe is lightly browned on bottom. Use a spatula to loosen and flip the crepe. Cook other side just a few seconds. Turn finished crepe out onto plate. (Your first crepe may not turn out perfect-that's okay. The second one will.)
• Repeat with remaining batter. If crepes stick, re-oil bottom of skillet using the same paper towel. Stack crepes, placing a piece of cooking parchment paper or waxed paper between each so they don't stick together. Cover crepes with a kitchen towel so they don't dry out before making the filling. (Stacked crepes, wrapped in plastic wrap, can be stored in the refrigerator 1 day. Bring to room temperature before filling.)
• In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add strawberries and brown sugar. Cook, stirring occasionally, until strawberries become slightly soft and exude some juice. Add orange juice, vinegar, vanilla and dash of salt. (Mixture will bubble up and you may want to avert your head; the fumes from the vinegar can take your breath away.) Cook uncovered 2 minutes, stirring occasionally, until liquid becomes slightly syrupy. Remove from heat.
• Remove a crepe from the stack and place it on clean work surface. (Be sure to fill crepes so the more attractive side will be on the outside.) Place about 2 tablespoons warm strawberry filling (try not to include too much of the juice) down middle of crepe. Fold sides of crepe, one at a time, over filling until they meet in the middle and overlap slightly. Repeat with remaining crepes and filling. Dust with powdered sugar.

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.

STRAWBERRY FILLING FOR CREPES

Steps:

• In a pot, melt butter on medium heat.
• Put in frozen strawberries.
• Dissolve cornstarch in cold water, add to pot.
• Add sugar and salt.
• Stir and turn heat down to low-medium.
• Allow to simmer until strawberries are soft.
• Smoosh strawberries.
• If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
• Remove from heat and allow to cool for one minute.
• Add cinnamon and vanilla.
• Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.

CREPES WITH SOUR CREAM AND STRAWBERRIES

Steps:

• Crepes:.
• Combine flour, sugar, baking powder and salt in mixing bowl.
• Add eggs, milk and oil to dry ingredients.
• Mix only until moistened.
• Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
• Turn and brown other side.
• Place on waxed paper.
• Crepes may be made ahead and frozen with wax paper between them.
• Filling:.
• Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
• Roll up and arrange in long, shallow dish.
• Cover and refrigerate until serving time.
• To heat, melt butter in a skillet or crepe pan over medium high heat.
• Heat crepes carefully.
• Add remaining strawberries and heat only until completely warmed.
• Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.

STRAWBERRY FRUIT DIP

Steps:

• Slice the strawberries.
• Put them into the food processor (or blender) with the splenda. Pulse until well combined but still a bit chunky.
• In a small bowl gently combine the strawberry mix with the cool-whip.
• Chill until ready to serve. You may want to stir it once before you serve it.

BLENDED STRAWBERRY FRUIT DIP

Steps:

• Blend cream cheese and sugar.
• Beat in yogurt and crushed fresh strawberries.
• Refrigerate until serving time.
• Serve with berries, fresh sliced fruit like bananas and apples, and grapes.