Best Sweet Crepes Recipes

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SWEET CREPES



Sweet Crepes image

Provided by Dave Lieberman

Categories     dessert

Time 1h28m

Yield about 5 servings

Number Of Ingredients 13

3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk (preferably whole)
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes
1/2 teaspoon vanilla extract
Jam
Honey
Sugar
Chocolate hazelnut spread (recommended: Nutella)
Peanut butter
Sliced bananas

Steps:

  • Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
  • Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
  • Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
  • Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.

CREPES-NALESNIKI W/SWEET CHEESE FILLING



Crepes-Nalesniki w/Sweet Cheese Filling image

If you love crepes this is a step by step recipe so you can make them at home. I was excited that I now can make them myself. I just adore crepes and with a sweet cheese lemony flavored filling they are just heavenly good. We made these in a Polish cooking class I took last month in March 2013 with Chef Tad. Hope you'll give them...

Provided by Kimberly Biegacki

Categories     Other Breakfast

Time 30m

Number Of Ingredients 13

CREPES
3 medium eggs
1/2 c milk
1/2 c water
3 Tbsp oil
1/2 tsp salt
3/4 c flour
SWEET CHEESE FILLING
1 c cottage cheese, small curd --creamed
1/4 c sugar
1 tsp vanilla
1 Tbsp lemon or orange zest
2 Tbsp vegetable oil

Steps:

  • 1. With a whisk, beat eggs well. Add your milk, water, salt & oil and whisk together. While whisking together gradually add the flour and keep mixing till lump disappear. If there are still lumps in mixture allow it to sit several minutes and whisk again. This batter will be very thin.
  • 2. Preheat pan over a medium-high heat. Make sure you are using a well seasoned 9-inch pan or non-stick pan and if need be brush a little oil on pan for the first crepe.
  • 3. Pour 1/4 cup batter into pan and twirl to coat the entire bottom with the batter.
  • 4. Fry till lightly browned and flip crepe and lightly brown on other side about 20 seconds.
  • 5. Stack all your crepes on a plate while making them.
  • 6. SWEET CHEESE FILLING: Mash your cottage cheese well with a fork or potato masher & zest your lemon or orange. Add the rest of ingredients and mix well. We loved the strong flavor of lemon zest but you can add a smaller amount if you want.
  • 7. Spread about 1 tablespoon cheese mixture across and off-center of crepe. The line of mixture should be about 1 inch wide. Try not to spread to the edge of the crepe or the filling may leak out.
  • 8. Roll up crepes and fry lightly in butter.
  • 9. Sprinkle crepes with powdered sugar and serve. You can add some fresh sliced fruit, homemade jam or just a drizzles of chocolate or caramel syrup. Whatever you love best. They taste incredible!

AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES



Austrian Topfenpalatschinken - Austrian Sweet Crêpes image

A very traditional and extremely delicious Austro-Hungarian dessert, that goes back quite some time. As i couldn't find it on food.com i decided to post my version in here. I hope you'll enjoy it! If you can't get hold of curd you might as well use Ricotta, or a mixture of half Ricotta - half Cream-Cheese. Using low cal products is absolutely fine, but remember: the higher the fat content, the more flavour you usually get :). I converted the European measurements to their US equivalents, but don't hesitate to experiment and decide for yourselves, whether you like it a hint sweeter, thinner, ... etc.

Provided by Eismeer

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

100 g flour (~ 3.5oz)
250 ml milk (~ 1 cup)
7 eggs (size ( M)
1 pinch salt
1 dash sparkling water (leave out if not at hand)
750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers)
120 g sugar (~ 4.23oz)
1 tablespoon vanilla sugar
1 teaspoon lemon, cest
60 g butter (~ 1.1oz)
200 g creme fraiche (~ 7oz)
50 g confectioners' sugar (1.76oz)

Steps:

  • Dough:.
  • 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
  • 2: Let the dough sit for about 15 minutes.
  • Filling:.
  • 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
  • 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
  • Preparation of Crêpes:.
  • 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
  • 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
  • 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
  • 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
  • Topping
  • 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
  • Bake for 15-20 minute by 200°C.

AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD



Austrian Sweet Cheese Crepes Baked in Custard image

Categories     Cheese     Dairy     Egg     Fruit     Dessert     Bake     Cream Cheese     Currant     Apricot     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 15

For filling
1/2 cup dried currants
1 cup boiling-hot water
two 8-ounce packages cream cheese, softened
1/2 cup apricot jam
2 large eggs, separated
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
1/4 cup granulated sugar
about 25 Austrian crêpes
2 large eggs
3 tablespoons granulated sugar
1 cup milk
confectioners' sugar for dusting
Accompaniment: apricot caramel sauce

Steps:

  • Make filling:
  • In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
  • Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
  • Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
  • In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
  • Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.

BASIC SWEET CREPES



Basic Sweet Crepes image

This recipe is from "JOY of COOKING" and it is the best Crepe recipe I know of. I make it all the time, in a blender, leaving it overnight in the refrigerator, to fix strawberry crepes for Sunday breakfast.

Provided by Angelcook

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Steps:

  • Pour the batter into a pitcher or other container with a pouring lip.
  • Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
  • Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
  • Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
  • Stack the finished crepes between sheets of wax paper.
  • Use immediately or let cool, wrap airtight and freeze for up to 1 month.

Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.7, Cholesterol 41.8, Sodium 30, Carbohydrate 6.1, Fiber 0.1, Sugar 1.6, Protein 1.9

ASPARAGUS COCONUT CRêPES WITH SWEET CHILLI SAUCE



Asparagus coconut crêpes with sweet chilli sauce image

An eye-catching, elegant main with incredible flavours - perfect for a vegetarian dinner party

Provided by Celia Brooks Brown

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

4 rounded tbsp plain flour
3 eggs , beaten
100ml coconut milk
½ tsp turmeric
4 tsp sunflower oil
4 spring onions , finely sliced
2 bunches asparagus (about 20 spears), trimmed
2 eggs , hard-boiled and chopped
4 tbsp golden syrup or honey
4 tbsp light soy sauce
4 tbsp lime juice
2-4 red chillies , finely chopped
1 garlic clove , crushed
50g salted, roasted peanuts , ground with a mortar and pestle
1 cucumber , thinly sliced
1 small bunch mint

Steps:

  • To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
  • Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
  • Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.

Nutrition Facts : Calories 383 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 3.23 milligram of sodium

SWEET CREPES



Sweet Crepes image

Provided by Food Network

Time 1h10m

Yield Twelve 7 inch Crepes

Number Of Ingredients 7

1/2 cup all-purpose flour
1/4 cup sugar
Pinch salt
2 eggs
2/3 cup milk
1 tablespoons unsalted butter, melted
Clarified butter or vegetable oil, for greasing skillet

Steps:

  • In a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using.
  • Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them.

HONEY-WHEAT CREPES WITH SWEET RICOTTA AND FIGS



Honey-Wheat Crepes with Sweet Ricotta and Figs image

Categories     Side     Bake     Fry     Ricotta     Fig     Honey

Yield makes 10 (8-inch) crepes

Number Of Ingredients 15

Figs in Simple Syrup
1 cup water
1 orange, sliced in paper-thin circles
2 tablespoons orange liqueur, such as Grand Marnier
2 tablespoons honey
1/4 cup sugar
1 cup dried whole figs, split
Crepes
1 recipe Honey-Wheat Crepe Batter (page 105)
1 (15-ounce) container ricotta cheese
1/4 cup confectioners' sugar
1 teaspoon cinnamon
1 egg
Melted unsalted butter, for sautéing crepes
Fresh mint leaves, for garnish

Steps:

  • Combine the water, orange slices, Grand Marnier, honey, and sugar in a pot and place over medium heat. Add the figs and cook, stirring occasionally, until they reconstitute and the syrup thickens, about 25 minutes.
  • While the figs cook, make the crepes as directed on page 105.
  • Stir the ricotta cheese, confectioners' sugar, cinnamon, and egg together in a medium bowl until the mixture smoothes out.
  • Preheat the oven to 400°F. Forming the crepes for this recipe is kind of like making burritos. Spoon 1/4 cup of the ricotta filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the filled crepes for 2 minutes per side, until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the ricotta filling cooks slightly and the cheese sets. Using a spatula, transfer the crepes to a serving plate.
  • Spoon the figs and oranges with their syrup over the crepes and around the plate. Garnish with fresh mint and wait for the oohs and aahs from your guests.

VEGETARIAN CREPES WITH "CREAM FILLING" AND SWEET CHERRY SAUCE



Vegetarian Crepes With

These are wonderful for a light breakfast or for a dessert.

Provided by JCHONEY35

Categories     Breakfast and Brunch     Crepes

Time 2h22m

Yield 12

Number Of Ingredients 14

½ cup soy milk
½ cup water
¼ cup dairy-free margarine, melted
2 tablespoons maple syrup
1 tablespoon white sugar
¼ teaspoon salt
1 cup all-purpose flour
cooking spray
8 ounces dairy-free cream cheese (such as Tofutti®)
¾ cup white sugar, divided
1 lemon, zested and juiced
2 cups maraschino cherries
½ cup white sugar
1 tablespoon cornstarch

Steps:

  • Beat soy milk, water, dairy-free margarine, maple syrup, 1 tablespoon sugar, and salt in a large bowl with an electric mixer. Beat in flour until batter is smooth. Cover bowl and refrigerate for 2 hours.
  • Spray a small nonstick skillet or crepe pan with cooking spray; place over medium-high heat. Pour in 1/4 cup batter and swirl it around to cover the bottom of the skillet. Cook until golden brown, about 1 minute per side. Transfer to a plate. Repeat with remaining batter.
  • Combine dairy-free cream cheese, 3/4 cup sugar, lemon zest, and lemon juice in a bowl; beat with an electric mixer until smooth and creamy.
  • Combine maraschino cherries, 1/2 cup sugar, and cornstarch in a small saucepan over medium heat. Cook and stir until sugar melts and sauce thickens, about 5 minutes. Let cool.
  • Fill crepes with cream filling; drizzle cherry sauce on top.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 47.8 g, Fat 7.3 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 167.9 mg, Sugar 24.3 g

SWEET CRêPES



Sweet Crêpes image

Provided by Lou Jones

Categories     Milk/Cream     Egg     Brunch     Dessert     Quick & Easy     Bastille Day     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 48 (6-inch) crêpes

Number Of Ingredients 9

2 3/4 cups whole milk
3/4 cup plus 2 tablespoons heavy cream
4 large eggs
2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
About 4 tablespoons unsalted butter, softened, for cooking crêpes
Assorted fillings, such as fresh lemon juice and sugar or bananas and Nutella

Steps:

  • In large bowl, whisk together 1 3/4 cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth. Whisk in remaining 1 cup milk, sugar, salt, and vanilla. Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.
  • Using pastry brush or paper towel, lightly coat 6-inch crêpe pan or cast-iron skillet with butter. Heat pan over moderately high heat until butter is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.
  • Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crêpe is just set and golden around edges, 10 to 15 seconds. Using tip of knife, loosen edge of crêpe, then, using fingertips, carefully flip crêpe over. Cook until underside is set, about 20 seconds more. Transfer cooked crêpe to platter and keep warm.
  • Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on platter. Fill crêpes with desired fillings and serve immediately.
  • DO AHEAD: Crêpes can be made 1 day ahead. Refrigerate, covered. To rewarm, transfer stack to baking sheet, cover with foil, and heat in 300°F oven about 15 minutes.

RED VELVET CREPES WITH RASPBERRY & SWEET CREAM CHEESE FILLING RECIPE - (4.5/5)



Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling Recipe - (4.5/5) image

Provided by á-25393

Number Of Ingredients 23

2 eggs
1 egg yolk
1 cup milk
1/2 cup water
Pinch salt
3 tablespoons butter, melted
1 teaspoon sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 1/2 tablespoons cocoa powder
2 teaspoons red food color
2 tablespoons butter, to cook with
1/2 cup raspberry preserves
1/4 cup Nutella
SWEET CREAM CHEESE FILLING
Sweet Cream Cheese Filling
16 ounces cream cheese, softened
1/2 teaspoon lemon juice
2 cups powdered sugar
1/2 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons strong coffee
1 teaspoon rum (optional)

Steps:

  • Combine 2 eggs and 1 egg yolk, milk, water, salt, sugar, vanilla extract, red food coloring and melted butter in a blender and pulse until foamy. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate. Repeat with remaining batter. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling. Fold each side of crepe over filling and plate. Melt Nutella in microwave for about 30 seconds and drizzle over crepes.

HIGH-PROTEIN SWEET AND SAVORY CREPES RECIPE BY TASTY



High-Protein Sweet And Savory Crepes Recipe by Tasty image

Here's what you need: yellow onion, yellow bell pepper, roma tomato, zucchini, japanese eggplant, garlic, olive oil, fresh thyme, kosher salt, freshly ground black pepper, goat cheese, whole milk ricotta cheese, strawberry, blackberry, lemon zest, honey, whipped cream, large eggs, unsweetened coconut milk, coconut flour, coconut oil, kosher salt

Provided by Rachel Gaewski

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 22

½ cup yellow onion, thinly sliced
½ yellow bell pepper, seeded and diced into 1/4 in (6 mm) pieces
½ cup roma tomato, seeded and diced
½ cup zucchini, diced
¾ cup japanese eggplant, about 1 small - diced
2 cloves garlic, unpeeled
2 tablespoons olive oil
2 teaspoons fresh thyme, plus more for garnish
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¼ cup goat cheese, room temperature
1 cup whole milk ricotta cheese
½ cup strawberry, finely chopped, plus more for garnish, quartered
¼ cup blackberry, halved, plus more for garnish
1 teaspoon lemon zest
1 tablespoon honey, plus more for garnish
whipped cream, for garnish
6 large eggs
1 ½ cups unsweetened coconut milk, full-fat canned
½ cup coconut flour
1 tablespoon coconut oil, melted, plus more for greasing
½ teaspoon kosher salt

Steps:

  • If making the savory filling, preheat the oven to 450°F (230°C).
  • In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
  • Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
  • When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
  • Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
  • If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
  • Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
  • Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
  • Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
  • Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
  • Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
  • Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
  • Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 20 grams, Fat 29 grams, Fiber 6 grams, Protein 17 grams, Sugar 10 grams

AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD RECIPE | EPICURIOUS.COM



Austrian Sweet Cheese Crepes Baked in Custard Recipe | Epicurious.com image

How to make Austrian Sweet Cheese Crepes Baked in Custard Recipe | Epicurious.com

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup dried currants
1 cup boiling-hot water
two 8-ounce packages cream cheese, softened
1/2 cup apricot jam
2 large eggs, separated
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
1/4 cup granulated sugar
about 25 Austrian crêpes
2 large eggs
3 tablespoons granulated sugar
1 cup milk
confectioners' sugar for dusting
Accompaniment: apricot caramel sauce

Steps:

  • Make filling:
  • In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
  • Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
  • Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
  • In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
  • Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.

SWEET CREPES WITH JAM



Sweet Crepes with Jam image

Yield Makes about 16 crêpes

Number Of Ingredients 13

2 cups milk (do not use low-fat or nonfat)
2 large eggs
1/2 cup club soda
1/4 cup sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted, slightly cooled
1 tablespoon grated lemon or orange peel
Vegetable oil
1 cup (about) cherry or apricot jam
Powdered sugar

Steps:

  • Combine milk, eggs, club soda, sugar, dark rum, vanilla extract and salt in large bowl. Whisk until sugar dissolves. Gradually sift in flour, whisking until blended. Stir in melted butter and lemon peel.
  • Preheat oven to 250°F. Brush 6- to 7-inch-diameter crêpe pan lightly with vegetable oil and heat over medium-high heat. Pour scant 1/4 cup batter into pan, tilting to coat bottom thinly; return any excess batter to bowl. Cook until crêpe is brown, about 2 minutes. Carefully turn over and cook until crêpe is light brown in spots, about 30 seconds. Transfer crêpe to baking sheet. Place in oven. Repeat with remaining batter, lightly brushing pan with vegetable oil before pouring in batter for each crêpe.
  • Spread 1 tablespoon jam over each crêpe; fold crêpe in half, then fold in half again, forming triangle. Sprinkle with powdered sugar and serve warm.

SWEET AND TANGY BERRY FILLED CREPES



Sweet and Tangy Berry Filled Crepes image

These are indulgent tasting crepes with a sweet berry filling and a tangy blueberry topping. There is a tiny bit of a naughty twist with the cherry brandy in the filling which we found to lift the flavor just that extra bit. Made for RSC #12.

Provided by Sarah_Jayne

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup mascarpone cheese
2 tablespoons sugar-free strawberry jam
2 1/2 teaspoons cherry brandy
1 1/2 cups fresh blueberries
1 1/2 tablespoons Splenda sugar substitute
1 1/4 teaspoons lemon juice
4 crepes, already prepared

Steps:

  • Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.
  • Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.
  • Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.
  • Put each crepe on a plate.
  • Generously spread a layer of the mascarpone mixture over the base of each crepe.
  • Roll each crepe up into an open ended cigar type shape.
  • Drizzle the blueberries and their juice over each rolled up crepe.
  • Serve.

Nutrition Facts : Calories 31.4, Fat 0.2, Sodium 0.6, Carbohydrate 8, Fiber 1.3, Sugar 5.5, Protein 0.4

SWEET-TART RHUBARB CREPES



Sweet-Tart Rhubarb Crepes image

This recipe's name speaks true to its well-balanced flavor from tart rhubarb and sweet orange. It's a wonderful, unique breakfast or brunch dish.-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

5 cups finely chopped fresh or frozen rhubarb, thawed
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons orange juice
1 tablespoon butter
1 teaspoon grated orange zest
16 prepared crepes (9 inches)
Confectioners' sugar and additional grated orange zest, optional

Steps:

  • In a large saucepan, combine the first five ingredients. Cook, stirring occasionally, over medium heat for 15-18 minutes or until tender. Remove from the heat; stir in orange zest., Spread 2 tablespoons filling down the center of each crepe; roll up. Sprinkle with confectioners' sugar and additional orange zest if desired.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 175mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

RAMA'S SWEET CREPES



Rama's Sweet Crepes image

Number Of Ingredients 3

1/2 recipe Basic South Indian Rice and Bean Crepes
1/2 cup sugar (about)
1 to 2 tablespoon vegetable oil or melted ghee (optional)

Steps:

  • 1. Prepare the batter. Then heat a large cast-iron tava or a nonstick griddle over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil (or ghee).2. Using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and. spread it into a 6- to 7-inch circle, spreading and lightly pushing the batter outwards in round, circular motions with the bottom of the ladle.3. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil (or ghee) around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 15 seconds. Then turn it over and cook until the other side is barely golden, 30 seconds.4. Turn the dosa over once more, sprinkle 2 to 3 teaspoons sugar on top, and fold in half. Baste lightly with the oil (or ghee), if you wish, and press on the dosa with a spatula to seal the two sides, about 30 seconds. (Some of the sugar may seep out and caramelize, giving the dosa a lovely flavor.) Transfer to a serving platter, repeat with remaining batter, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHESTNUT CREPES WITH SWEET RICOTTA



Chestnut Crepes with Sweet Ricotta image

Provided by Jackie Rothong

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 cup chestnut flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
3 large eggs
1 1/4 cups whole milk
1 tablespoon canola oil
1 cup fresh ricotta
3 tablespoons wild flower or chestnut honey
Confectioners' sugar, for garnish

Steps:

  • Combine the chestnut flour, sugar and salt in a medium bowl. Whisk to combine, making sure there are no clumps. Whisk in the eggs and milk, whisking until smooth.
  • Heat a 6-inch nonstick skillet over medium heat. Add half the oil.
  • Ladle enough batter into the pan to coat the bottom, swirling as you go to keep the crepe thin. Cook just until set and the sides begin to curl, 1 to 2 minutes. Carefully flip the crepe and cook the other side until lightly browned, about 30 seconds longer. Transfer the crepe to a plate and continue making crepes with the remaining batter, adding more oil to the pan as needed.
  • Place 2 to 3 tablespoons ricotta in each crepe and roll up like a cigar to enclose the ricotta. Drizzle each crepe with honey and sprinkle with confectioners' sugar.

SWEET AND SAVORY FOOD-TRUCK CREPES



Sweet and Savory Food-Truck Crepes image

Choose whichever variety suits your fancy with this adaptable recipe that can be sweet-and-nutty or cheesy-and-herby.

Provided by Stephanie Wise

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 15

6 eggs
1 1/2 cups milk
1 teaspoon sugar
2 cups Gold Medal™ white whole wheat flour
4 to 6 teaspoons vegetable oil
1 tablespoon unsalted butter
1 red onion, sliced
4 eggs
2 tablespoons basil pesto
1 cup shredded mozzarella cheese (4 oz)
1/2 cup peanut butter
1/3 cup hazelnut spread with cocoa
1/3 cup honey
Whipped cream for garnish, if desired
Toffee bits for garnish, if desired

Steps:

  • To make Crepes, in large bowl, beat eggs with whisk. Beat in milk. Beat in sugar and about 1/2 cup flour at a time, making sure to beat until no lumps remain and mixture thickens to a batter slightly thinner than pancake batter. (Add more milk if too thick; add more flour if too thin.)
  • Heat 8-inch skillet over medium heat. Add 1/2 teaspoon oil to skillet; tilt to coat bottom. Ladle about 1/2 cup batter into skillet; tilt to spread batter to edge until nearly paper thin. Cook about 2 minutes or until small bubbles begin to form on top of crepe or until edge starts to curl. Turn crepe with pancake turner; cook other side until brown spots form, about 2 minutes. Place on plate. Repeat until all batter is used.
  • To make Savory Filling, in another 8-inch skillet over medium heat, melt butter. Add onion; cook about 15 minutes or until caramelized. Meanwhile, heat another 8-inch skillet over medium-low heat. In small bowl, beat eggs and pesto with whisk until blended. Pour into skillet; cook and stir to make scrambled eggs. Remove eggs from heat; divide evenly among 4 open crepes. Top with onion and cheese. Fold over crepes. Serve.
  • To make Sweet Filling, spread about 2 tablespoons peanut butter on each of 4 open crepes. Fold crepes over; place on serving plates. Spoon hazelnut spread into decorating bag fitted with small round-holed tip (or spoon into resealable food-storage plastic bag; cut off one bottom corner of bag). Pipe in zigzag fashion over each crepe. Drizzle honey over each. Top each with whipped cream and toffee bits. Serve.

Nutrition Facts : ServingSize 1 Serving

SWEET-AND-SOUR CHICKEN CREPES



Sweet-and-Sour Chicken Crepes image

Number Of Ingredients 10

Crepes (below)
2 cups frozen stir fry bell peppers and onions (from 1-pound bag), thawed and drained
1 cup cut-up cooked chicken
1 can (8 ounces) pineapple tidbit or chunks, drained
2/3 cup sweet and sour sauce
Crepes:
1 cup Original Bisquick® mix
3/4 cup milk
1 teaspoon soy sauce
1 egg

Steps:

  • 1. Make Crepes.2. Heat stir-fry vegetables, chicken, pineapple and 1/3 cup of the sweet-and-sour sauce in 2-quart saucepan over medium-high heat about 5 minutes, stirring constantly, until hot.3. Spoon about 2 tablespoons filling onto each crepe. Roll up carefully place seam side down. Heat remaining 1/3 cup sweet-and-sour sauce until hot. Serve over crepes.For Crepes:1. Stir all ingredients until blended. Lightly spray 6- or 7-inch skillet with cooking spray heat over medium-high heat.2. For each crepe, pour 2 tablespoons batter into hot skillet rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula turn and cook other side until golden brown.3. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.wing it!Make the crepes ahead of time. Place the stack of crepes in a resealable plastic bag and refrigerate. At suppertime, make the filling and quickly reheat the crepes in the microwave on High for 30 seconds. Assemble and serve.1 SERVING: Calories 345 (Calories from Fat 110) Fat 12g (Saturated 3g) Cholesterol 85mg Sodium 910mg Carbohydrate 43g (Dietary Fiber 2g) Protein 16g * % DAILY VALUE: Vitamin A 10% Vitamin C 46% Calcium 14% Iron 12% * DIET EXCHANGES: 2 Starch, 1/2 Fruit, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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