Crepes Stuffed With Fresh Fruit Maple Syrup And Creme Anglaise Recipes

CREPES STUFFED WITH FRESH FRUIT, MAPLE SYRUP, AND CREME ANGLAISE

Steps:

• Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter.
• Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve.
• Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit.

FRUIT 'N' CREAM CREPES

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons 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. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

REAL FRENCH CREPES

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.