Sweetandtangyberryfilledcrepes Recipes

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MIXED BERRY CREPES WITH MASCARPONE



Mixed Berry Crepes with Mascarpone image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield about 36 crepes

Number Of Ingredients 18

2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon fine salt
2 cups whole milk
1/2 cup water
6 large eggs
8 tablespoons unsalted butter, melted (1 stick)
2 teaspoons pure vanilla extract
1/2 pound (2 cups) strawberries, washed
1/2 pound (2 cups) blackberries, washed
1/3 cup sugar
Splash orange liqueur, optional
2 cups fromage blanc
2 cups marscarpone
1/3 cup sugar
2 tablespoons finely grated orange zest (from 2 large oranges)
1/2 cup freshly squeezed orange juice (from 1 large orange)
1 teaspoon pure vanilla extract

Steps:

  • For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
  • For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
  • For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
  • To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
  • Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
  • To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
  • Spoon the macerated berries over the crepes and serve.

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

BERRY DELICIOUS FRUIT CREPES



Berry Delicious Fruit Crepes image

One of the best breakfasts ever, light and sweet and so satisfying! This is my take on fruit crepes. I mixed and match several recipes and added my own twist.

Provided by ChefJulieS

Categories     Breakfast

Time 40m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 13

1 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 cups milk
1/2 teaspoon vanilla
2 eggs
4 ounces cream cheese, softened
6 ounces one container vanilla yogurt
2 tablespoons sour cream
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups berries (blueberries, black berries, raspberries, andor sliced strawberries, etc.)

Steps:

  • For crepes: Combine dry ingredients (flour, sugar, cinnamon, salt) and blend until homogeneous. Add milk, eggs,and vanilla and blend until smooth. The mixture will resemble a thin pancake batter.
  • Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more, then remove from pan. Repeat for remaining crepes.
  • For filling: Blend cream cheese, yogurt, sour cream, milk, and vanilla until smooth.
  • Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.

Nutrition Facts : Calories 405.5, Fat 19, SaturatedFat 11, Cholesterol 159, Sodium 263.9, Carbohydrate 44.6, Fiber 1, Sugar 15, Protein 13.4

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