SWEET BREAKFAST CREPES
Celebrate warmer weather and brunching on patios by whipping up a batch of homemade Sweet Breakfast Crepes! Light and flavorful, these crepes are filled with a lemon whipped cream, blueberries and strawberries. They can also be filled with Nutella and bananas, or any other combination of ingredients for a sweeter breakfast. Surprisingly simple to make and even easier to eat, these crepes are the perfect centerpiece for any brunch gathering.
Provided by Erin Parker, The Speckled Palate
Categories Breakfast & Brunch
Time 28m
Number Of Ingredients 13
Steps:
- In the blender, measure out milk, eggs, melted butter, vanilla extract, flour, sugar and salt. Blend until well combined.
- Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won't stick.
- Pour ¼ cup of crepe batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan. (It might take a few practices to get this right-mine still sometimes look a little less than perfectly circular.)
- As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan. This should take about 3 minutes.
- Flip gently, and cook until the bottom of the crepe has golden brown and cooked through, about 2 minutes.
- Serve with homemade whipped cream and fresh berries, or your favorite topping.
- In a medium-sized glass bowl, measure out the heavy whipping cream.
- Use a hand mixer or a stand mixer to whip the cream.
- When the cream begins to form a whipped cream texture, add the lemon zest and sugar.
- Finish whipping to the correct consistency, and use immediately. (Or cover with plastic wrap and refrigerate until time to use.)
Nutrition Facts : Calories 304 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 crepe, Sodium 61 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BERRIES AND CREAM CREPES
These berries and cream crepes are light and simple crepes filled with a creamy, cheesecake like filling, and juicy berries. They're perfect for a decadent breakfast or brunch!
Provided by Aimee
Time 1h
Number Of Ingredients 15
Steps:
- Add all the ingredients for your crepes to a blender. Cover.
- Blend on low speed until everything is mixed together well, and smooth.
- Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight. **
- In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
- Whip your heavy cream in a large bowl until stiff peaks have formed.
- Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
- Mix together the berries, sugar and cornstarch in a bowl of in a pot.
- Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
- Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
- Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
- Cook for 1 minute until the edges start to crisp.
- Flip the crepe over and cook for another 20-30 seconds.
- Stack the crepes and cover while you cook the remaining crepes.
- Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
- Roll up and serve.
Nutrition Facts : Calories 332 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 203 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.
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.
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
MIXED BERRY CREPES
You will love these crepes!
Provided by Seema
Categories Crepes and Blintzes
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143 calories, Carbohydrate 24 g, Cholesterol 67.9 mg, Fat 3.7 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 184.3 mg, Sugar 13.5 g
BREAKFAST CREPES
Provided by Moira Hodgson
Categories breakfast, main course
Time 20m
Yield 6 crepes
Number Of Ingredients 10
Steps:
- Sift flour and baking powder into a large bowl. Add salt.
- Add egg and milk and mix until blended. Do not worry about lumps, they will disappear when the pancakes cook.
- Grease small skillet or griddle to medium hot, so that a drop of water will bounce on the surface. Spoon about one-fourth cup batter for each pancake. Cook until bubbles begin to appear. Using a thin spatula, turn pancake over and brown the other side. Keep pancakes warm in a preheated 200-degree oven until ready to serve.
- When ready to serve them, roll pancakes over lightly, fill with fruit if you like or leave them plain. Dot with pieces of butter and sprinkle with sifted confectioners' sugar. Serve with maple syrup on the side.
EASY CREPES WITH BRANDY
This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
Provided by Judy Kagan
Time 45m
Yield Makes approximately 12-15 crepes
Number Of Ingredients 11
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.
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