Sweetandtangyberryfilledcrepes Recipes

BERRY DELICIOUS FRUIT CREPES

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.

BANANA-BERRY CREPES

Steps:

• Mix together vanilla yogurt and mascarpone cheese until smooth. Add Splenda, vanilla and pecans (if using) and mix well. Spoon this mixture evenly on crepes, sprinkle blueberries over the mascarpone cheese mixture and roll up with the ends left open. Place on a shallow serving tray. This may be done earlier, covered with plastic wrap and put in the refrigerator and heated to room temperature in a preheated 350 degree oven for 5 minutes.
• Slice bananas crosswise into approximately 1/2-inch thick pieces and arrange in an oven-proof casserole dish. Combine brown sugar and cinnamon. Melt margarine and pour evenly over bananas. Sprinkle lemon juice over bananas and sprinkle on the sugar-cinnamon mixture. Bake in a 350 degree oven for 20 minutes. Remove from oven and spoon bananas and juice over crepes. Top with whipped cream. Serve at once.

MIXED BERRY CREPES WITH MASCARPONE

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 30 minutes.
• FOR THE FRUIT:.
• While batter rests, hull and halve the strawberries.
• Toss with blackberries and raspberries, sugar and Grand Marnier, 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 a 6" 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 remaining batter, stacking the crepes as they cook.
• FOR THE FILLING:.
• 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 the filling in the tip.
• Repeat with the remaining crepes and filling.
• Stack filled crepes neatly on serving platter.
• *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 250ºF.
• Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
• Spoon the macerated berries over the crepes and serve.
• Enjoy!

MIXED BERRY CREPES

Steps:

• Cook frozen berries and maple sauce for sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until fruit has defrosted and mixture is gently boiling, about 10 minutes. Reduce heat to medium and mash berries with a potato masher until sauce reaches desired consistency.
• While the sauce is cooking, beat eggs in a bowl with an electric mixer until lemon colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt into the bowl and mix until batter is smooth.
• Grease a skillet with butter and heat over medium heat. Drop several tablespoons batter into the hot skillet and cook until light brown on the bottom, 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Remove to a plate and repeat to cook remaining crepes.
• To serve, fold crepe and place on a plate. Add a big spoonful of berry sauce and top with whipped cream.

MIXED BERRY CREPES WITH LIGHT BERRY SAUCE

Steps:

• PREPARE BERRIES:.
• Place sugar, berries and lemon juice in medium saucepan.
• Heat over medium heat, stirring gently, until mixture boils and sugar is dissolved (about 5 minutes).
• Remove from heat; allow to cool slightly.
• PREPARE CHEESE:.
• While berry mixture is cooking or cooling: In a medium mixing bowl, stir together cream cheese, honey and lemon zest until thoroughly blended; set aside.
• TO ASSEMBLE:.
• Place 2 crepes on serving plate; spoon 1 tablespoon cream cheese mixture & chopped macadamia nuts, if using, down the center of each crepe.
• Spoon approximately 1/4 cup berry mixture over cream cheese.
• Fold 2 sides of each crepe up and turn over to form roll.
• Repeat with remaining crepes, cream cheese mixture and berry sauce.
• **Replace cream cheese mixture with whipped cream. Allow berry mixture to cool before assembling.

SWEET AND TANGY BERRY FILLED CREPES

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.