Can we start a thread on crepes? Savor, sweet, your favorite. TIA!

D

dawnnys

Well-known member
One of mine is a crepe filled with Nutella, thinly sliced bananas, a little honey; topped with a sour cream-whipped cream mix and cinnamon. Not diet food, but a nice dessert for a light dinner.

 
Should have mentioned this in Cathy's thread. Fall fruits, fresh from the tree, best is pear

sauteed with maple syrup and topped with whipped cream. Strawberries are ideal as well.

We ate so much of this for breakfast that I had to buy another crepe pan since the process was so slow.

 
Spinach-mushroom creamy filling, topped with Swiss cheese, cream and broiled.

Crêpes Florentine

2 lb. Fresh baby spinach
4 T. Butter
1 med. Onion
6 T. Flour
3 c. milk
1 t. salt
1/4 t. Tabasco
1 c. shredded gruyère cheese
½ lb. Chopped mushrooms
3 t. butter
1/4 c. whipped cream

Sautéed whole mushrooms for garnish.

1. Steam spinach lightly, chop well.

2. Sauté onion in 4 T. Butter for 10 minutes. Stir in salt, flour and cook 1 minute, stirring. Add milk gradually. Cook until thickened, about 1 minute. Remove from heat, add Tabasco and cheese. Reserve ½ c. sauce for top.


3. Sauté mushrooms. Stir in cheese sauce and spinach.

4. Spread 1/4 c. filling on each crêpe. Roll up. Place in lightly buttered, shallow baking dish. Refrigerate until one hour before serving.

5. Bake, covered at 350 for 30 minutes.

6. Fold whipped cream into reserved sauce. Spoon over crêpes. Glaze under broiler 3 to 4 minutes. Garnish.


Serves 8

 
This has been on my to-try list forever: Crepes with Orange Syrup

CREPES WITH ORANGE SYRUP

1/2 lb sifted flour
1/4 teaspoon salt
2 tablespoons melted unsalted butter
3 eggs
2 cups milk
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup orange marmalade
1/2 cup water
1/2 cup Grand Marnier (or any orange liqueur)
1 medium orange, cut into thin slices
2 teaspoons sugar

Place flour in a large bowl and make a well in the center.

Pour the eggs into the center, then beat with a wire whisk. Mix well.

Add the milk very gradually, and blend completely.

Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin. Set aside and let it sit for 30 minutes.

Heat a flat non-stick pan over medium or medium/high.

Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup. Cook each crepe 1-2 minutes per side.

When the crepes are done, roll them up, and place on serving plate.

In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.

Drizzle the crepes with syrup and garnish with orange slices.

In another saucepan, bring the orange liqueur to a quick boil, then carefully light with a match to make a flambe. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out.

6 servings

 
Baby Spinach and Feta Cheese, folded in a hot crepe. The cheese melts a little,

the spinach wilts a little, and it's heavenly.

 
Saffron Crepes Gratineed

SAFFRON CREPES GRATINEED

From Richard Olney's SIMPLE FRENCH FOOD.

For crepes:

a pinch powdered saffron
1/2 cup water
1/2 cup milk

1/2 to 2/3 cup flour (Olney's recipe calls for only 1/3 cup)
a pinch salt
3 eggs
1 Tbsp. cognac
3 Tbsp. melted butter

For sauce:

3 Tbsp butter
3 Tbsp flour
1 cup milk
1/2 cup heavy cream
a pinch salt
a tiny pinch nutmeg

butter
1/2 cup grated parmesian cheese

Dissolve saffron in a small amount of the water, heated. Let sit a few minutes, then add the rest of the water and the milk to make 1 cup liquid.

Make crepe batter by beating eggs into the flour and salt. Use as little flour as possible so that crepes will be managable but very tender. (You can always and a little more later if the first crepes fall apart on you.) Beat in the saffroned liquid. Let sit a while, if possible. Stir in the melted butter.

Make a dozen or so thin crepes. Stir up the batter for each one, to keep the flour and butter distributed.

Make a stiff bechamel sauce with the butter, flour, milk, cream, and seasonings. Simmer until quite thick.

Butter the crepes and fold in quarters. Arrange overlapping in a baking dish. Top with blobs of the sauce. Sprinkle with the Parmesian. Bake in a 500-degree over until browned a little, about 10 minutes.

 
Low carb Mac and Cheese using Egg Crepes

Somersize Mac and Cheese
Courtesy of Suzanne Somers from her Fast and Easy cookbook

Ingredients

Butter for greasing baking dish
8 egg crepes*, sliced into 1/4 inch strips
4 cups heavy cream
2 1/2 cups shredded cheddar cheese
Pinch nutmeg
Pinch ground red pepper
Salt and pepper

Preparation

Preheat the oven to 350 degrees.
Butter an 8x8–inch glass baking dish. Set aside.
Place cream in a heavy medium saucepan. Bring to a boil, reduce heat slightly and let boil gently for 10 minutes, or until reduced by half. Lower heat and add 1 1/2 cups cheddar cheese, nutmeg and ground pepper. Stir until cheese melts and sauce is smooth.

Place sliced egg crepes in prepared baking dish. Pour sauce over crepes and stir to coat. Top with remaining cheese.

Bake for 20 minutes, or until cheese is bubbly and beginning to brown. Serve hot.

*For the Egg Crepes
In a mixing bowl, lightly beat the eggs. Season with salt and pepper.

Heat a crepe or omelette pan over medium to medium-high heat and lightly coat the bottom and sides with butter. Using a ladle, put enough egg in the pan to make a thin coating. When it sets, lift up with a spatula, being careful not to tear the crepe, and turn.
Cook one more minute and then slide the crepe out of the pan and onto a dish.

Continue making egg crepes in this way until you have used all the batter. Stack the crepes as you would pancakes.

Tips
Use Egg Crepes to make “noodles” - wonderful in Lasagna too. This is a great dish to make ahead of time, but reheat in the oven, not in the microwave, or the cream will separate.

Serving Size
Serves 4

 
You must log in or register to reply here.
Back
Top