Ginger Cinnamon Nutmeg Fruit Filled Crepes Recipes

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APPLE FILLED CREPES



Apple Filled Crepes image

Here is a recipe that can be served as desert or can be served as breakfast for a lazy Sunday morning. There is nothing like the aroma of apples cooked with a hint of cinnamon and a little nutmeg. Use Granny Smith apples for a tart filling or MacIntosh or Cortland for a not-so-tart treat. You can have it plain or you add cranberries (or use dried cranberries plumped up in warm water for 20 minutes). Dust with a little icing sugar and serve with a drizzle of real maple syrup for a tasty treat!

Provided by Kim A. Heaphy

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine, melted
1 1/2 cups milk
2/3 cup flour
1/2 teaspoon salt
3 eggs
8 apples, cored, peeled and sliced
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon cinnamon
1 pinch nutmeg

Steps:

  • In a bowl, beat the 2 tablespoons of melted butter, milk, flour, salt and eggs together until smooth. Set aside for at least 1/2 hour, preferrably 2 hours to allow flour to absorb milk and thicken up.
  • Meanwhile, core, peel and slice apples. Place the second amount of butter into a pan along with the remaining ingredients. Saute un medium low heat until soft and slightly brown. Set aside and keep warm on minimum heat.
  • Preheat a crepe pan or non-stick pan on medium heat. Brush butter on the bottom of the pan. Pour 1/4 cup of the batter into crepe pan and tip pan to coat bottom. Cook for about 2 minutes or until the top is set and the bottom is slightly brown. Gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper. Continue until all batter is used.
  • Place crepe on working surface, add a two or three tablespoons of apple filling. Roll 1/2 way and tuck in ends. Finish rolling and set aside.
  • Serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert!

FRUIT 'N' CREAM CREPES



Fruit 'n' Cream Crepes image

Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup 2% milk
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1-1/2 teaspoons confectioners' sugar
1/4 teaspoon baking powder
Dash salt
2 teaspoons butter, divided
FILLING:
2 ounces cream cheese, softened
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
4 teaspoons 2% milk
1/8 teaspoon vanilla extract
1/3 cup each fresh blueberries, strawberries and raspberries

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.

Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.

GINGERBREAD CREPES WITH CRANBERRY COMPOTE RECIPE BY TASTY



Gingerbread Crepes With Cranberry Compote Recipe by Tasty image

Here's what you need: frozen cranberries, sugar, orange juice, orange, heavy cream, powdered sugar, orange, freshly grated ginger, kosher salt, large eggs, unsalted butter, all purpose flour, milk, granulated sugar, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, kosher salt, molasses, vanilla extract, unsalted butter, freshly grated nutmeg

Provided by Starbucks Frappuccino

Categories     Desserts

Yield 8 crepes

Number Of Ingredients 24

3 cups frozen cranberries, or fresh
1 cup sugar
1 cup orange juice
orange, zested (about 2 tablespoons)
½ cup heavy cream, cold
2 tablespoons powdered sugar
1 orange, zested, (about 1 tablespoon)
½ teaspoon freshly grated ginger
1 pinch kosher salt
2 large eggs
2 tablespoons unsalted butter, melted
1 cup all purpose flour
1 ½ cups milk
1 tablespoon granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon kosher salt
2 tablespoons molasses
½ teaspoon vanilla extract
unsalted butter, for greasing
freshly grated nutmeg, for garnish (optional)

Steps:

  • Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the cranberries have broken down and the sauce has thickened significantly. Remove the pot from the heat and let cool until ready to use.
  • While the cranberry sauce is simmering, make the orange ginger whipped cream: Add the heavy cream, powdered sugar, orange zest, ginger, and salt to a medium bowl. Use an electric hand mixer on high speed to whip until soft peaks form, 2-3 minutes. Chill in the refrigerator until ready to use.
  • Make the gingerbread crepes: Add the eggs, melted butter, flour, milk, sugar, ginger, cinnamon, nutmeg, allspice, cloves, salt, molasses, and vanilla to a blender and blend until completely smooth, about 1 minute.
  • Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom side is golden brown. Flip and cook until golden brown on the other side, another 1-2 minutes. Transfer the crepe on a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
  • To assemble, spread a few tablespoons of cranberry sauce evenly over the crepe and gently roll up. Repeat with the remaining crepes and cranberry sauce. Top with the orange ginger whipped cream and garnish with freshly grated nutmeg, if desired.
  • Serve the crepes with Mocha Frappuccinos.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, Sugar 33 grams

GINGER, CINNAMON, NUTMEG FRUIT FILLED CREPES



Ginger, Cinnamon, Nutmeg Fruit Filled Crepes image

I would've never thought of this spice combo for a crepe. I haven't made yet. I think this would be delicious with bananas.

Provided by ChefRed

Categories     Dessert

Time 29m

Yield 8 serving(s)

Number Of Ingredients 17

1 3/4 cups all-purpose flour
3/4 cup milk
2 eggs
1 tablespoon brown sugar
1 dash cinnamon
1 dash nutmeg
1 dash powdered ginger
1 tablespoon oil
1 tablespoon oil or 1 tablespoon butter
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 teaspoons vanilla
1/2 cup soft butter
1/2 cup brown sugar
6 large peaches
fresh whipping cream
2 tablespoons powdered sugar

Steps:

  • For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside.
  • For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13" oblong baking dish, seam side down. Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes.
  • Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.

Nutrition Facts : Calories 625.8, Fat 37.3, SaturatedFat 21.2, Cholesterol 148.9, Sodium 285, Carbohydrate 64.5, Fiber 2.5, Sugar 39.6, Protein 10.6

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