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| | From:  jackiendaisy (Original Message) | Sent: 12/14/2004 2:31 AM |
| Crepes with Mexican Chocolate Recipe |
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| Ingredients:
6 eggs
6 cups flour
6 cups of milk
3/4 stick melted butter
2 1/2 cups water
1/2 cup sugar
1/2 cup rum
Crepes:
Blend or mix ingredients together. Best to let sit for 30 minutes to get all the lumps out. Cook on buttered, iron skillet on medium heat, bubbly all over. Place on plate and stack until all the batter is cooked. Crepes can be warmed in a microwave or frozen until ready to use.
Melted Chocolate:
Melt Mexican style chocolate and semisweet chocolate and cream on a low burner to make a consistency of chocolate sauce. Keep warm to use as garnish.
Filling: Slice fresh fruit, bananas, strawberries, grapes, and blueberries, and roll inside of crepe so the crepe is very fat. Sprinkle fruit on top to add color to the plate. Sprinkle with powdered sugar, melted Mexican Chocolate and Freshly Whipped Cream. Dash with nutmeg. | | |
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| | Bananas Foster Crepes Recipe |
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| Ingredients:
1) Make a batch 12 large, pretty crepes. This can done ahead of time. When ready to use, warm them.
2) Filling: Melt 1/2 stick (1/4 cup) of butter. Stir in 1 cup brown sugar, packed. Add water enough to make a thin syrup. Allow to simmer briskly until partly reduced. Add 1 tsp pumpkin pie spice, and about 4 Tbsp Grand Mariner or Triple Sec. Allow to simmer 1-2 minutes, then slice in 3 bananas. Simmer until they wilt, about 5 minutes.
3) Topping: Stir together 1 cup sour cream, 2 Tbsp whipping cream, and 1 packet artificial sweetner.
4) Assembly: Fill each crepe with 4-5 banana slices and wrap it closed, placing seam down on the serving plate. Place a second crepe alongside. Top the twosome with liberal pan syrup, a dollop of crème, toasted almonds, banana slice, and spring of mint. Serve with sausage, Mimosas, and gourmet coffee. | | |
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| | Bananas Foster Crepes Recipe |
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| Ingredients:
1) Make a batch 12 large, pretty crepes. This can done ahead of time. When ready to use, warm them.
2) Filling: Melt 1/2 stick (1/4 cup) of butter. Stir in 1 cup brown sugar, packed. Add water enough to make a thin syrup. Allow to simmer briskly until partly reduced. Add 1 tsp pumpkin pie spice, and about 4 Tbsp Grand Mariner or Triple Sec. Allow to simmer 1-2 minutes, then slice in 3 bananas. Simmer until they wilt, about 5 minutes.
3) Topping: Stir together 1 cup sour cream, 2 Tbsp whipping cream, and 1 packet artificial sweetner.
4) Assembly: Fill each crepe with 4-5 banana slices and wrap it closed, placing seam down on the serving plate. Place a second crepe alongside. Top the twosome with liberal pan syrup, a dollop of crème, toasted almonds, banana slice, and spring of mint. Serve with sausage, Mimosas, and gourmet coffee. | | |
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| Florentine Crepes Cordon Bleu Recipe |
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Ingredients:
The Filling:
12 thin slices sandwich style ham
12 thin deli-style Swiss cheese slices
Dijon mustard
1 package Stouffer's frozen spinach souffle (or your own recipe) cooked per directions.
The Sauce:
3 tablesoons butter
3 tablespoons flour
1/2 teaspoon crushed tarragon
1 teaspoon seasoned salt
1/4 teaspoon pepper
small carton of half and half
1/2 cup grated Parmesan cheese
1 teaspoon snipped fresh parsley
1 small can mushrooms, chopped
Instructions:
Preheat the oven to 375 degrees. Place ham slice on each crepe. Brush ham with Dijon mustard. Place cheese slice (same size slice as ham) over mustard. Place 1 tablespoon of cooked spinach souffle on cheese, then gently roll up crepe. Repeat for all 12 crepes. Place crepes, seam side down, in greased baking dish. Cover with foil and bake for 30 minutes, uncovering for the last 5 minutes. While crepes are baking, prepare sauce as follows.
In medium saucepan, melt butter. Blend in flour, tarragon, seasoned salt, and pepper. Stir in half and half. Stir constantly over medium high heat until mixture thickens and bubbles. Stir in Parmesan cheese, then parsley and chopped mushrooms. Lower heat to simmer and continue cooking for 1 to 2 minutes, stirring constantly. If sauce appears too thick, you may add a little milk to give a nice consistency to spoon over cooked crepes.
Serve 2 crepes per person. Garnish with tomato wedges and parsley sprigs.
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| | Seafood Spinach Crepes Recipe |
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Ingredients:
Creamed Spinach:
1 pkg. Frozen chopped spinach, (10 oz. thawed)
2 tbsp. Butter
2 tbsp. Flour
1/2 cup chicken bouillon
1/2 cup milk
finely chopped onion, to taste
pinch of salt and pepper
1 tbsp. Grated Parmesan (optional)
Thaw and squeeze spinach to remove all excess moisture, set aside. Melt butter, stir in flour, cook till bubbly. Slowly stir in milk, bouillon, and onion and cook over low heat, until thickened, stirring constantly, about 5 minutes. Add spinach and season with salt, pepper, and Parmesan.
Seafood Filling:
1 tsp. Vegetable oil
1/2 medium onion, chopped
1 clove garlic, chopped 1/2 cup sliced mushrooms
8 oz. fresh crab, small cooked shrimp, bay scallops or a combination of both
2 tbsp. Fresh lemon juice
1/4 tsp. Dried tarragon
1/2 tsp. Salt
White pepper, to taste
(8) 6 1/2" crepes
(9) 1 cup shredded Swiss cheese
Instructions:
Prepare creamed spinach, set aside. Heat oil, sauté onion and garlic. Add mushrooms, cook until tender. Drain off any excess moisture, stir in creamed spinach, seafood, lemon juice, tarragon, salt and pepper. Preheat oven to 375 degrees. Spoon about 1/3 cup filling on each crepe. Roll to enclose filling. Place in lightly greased 13 x 9" baking dish. Sprinkle with cheese, bake about 15 minutes or until filling is heated through. | | |
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| Banana Coconut Crepes Recipe |
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| Ingredients:
Crepes
3 ripe bananas, pureed
1 cup milk
1 cup buttermilk
2 eggs
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1-1/2 teaspoon baking powder
1 cup shredded, sweetened coconut
Pineapple Cream Cheese Filling
8 oz. softened cream cheese
1 cup sour cream
1/4 cup granulated sugar
1-1/2 cup crushed pineapple/some juice
powdered sugar and warm maple syrup as needed
Instructions:
In a food processor or large bowl, combine bananas, milk, buttermilk and eggs. Process or whisk until well mixed. Sift together flour, salt, sugar and baking powder. Add to wet ingredients. Process until smooth batter is formed. Add coconut; stir to combine. Let stand for 15 to 30 minutes.
Using lightly oiled crepe pan or small non-stick skillet, cook about two tablespoons of batter at at ime over medium low heat. Watch; the burn easily.
For filling; whip together cream cheese, sour cream and sugar. Fold in pineapple.
When all crepes are cooked, fill with spoonfulls of Cream Cheese Filling, roll and place on serving plates, dust with sugar and serve. Makes 18 crepes. | | |
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| | Filled Peach Crepes Recipe |
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Ingredients:
1 1/2 cups flour
1 1/2 cups milk
3 eggs
3 tablespoons melted butter
Dash salt
8 ounces softened cream cheese
Juice and grated rind of one lemon
3/4 cup granulated sugar
1 bag frozen peaches
1/2 cup peach preserves
Instructions:
Make crepe dough from the first five ingredients. Roll out dough and form flattened circles, approximately 16 crepes, and set aside. Mix cream cheese, lemon zest and juice and sugar till smooth. Spread about 2 tablespoons of mixture on each crepe and then roll up. Place in sprayed baking dish in a single layer. Bake at 350 for 20 minutes. In sauce pan, mix peaches and jelly together and cook till peaches are tender. Place two crepes on a warmed plate, and top with peach mixture. Can be garnished with slivered almonds and powdered sugar. | | |
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| | Scrambled Crepes Recipe |
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Ingredients:
1 cup thin pancake batter
8 eggs
splash of vanilla and almond extract
lots of butter in frying pan
Instructions:
Whip everything together. Pour into frying pan with lots of melted butter. Stir with rubber spatula same as making scrambled eggs, on low heat.
Serve with real Vermont maple syrup. | | |
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| | Banana Crepes Recipe |
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Ingredients:
1 cup flour
¼ cup confectioners sugar
1 cup low-fat milk
2 eggs
3 tablespoons melted butter
1 teaspoon almond extract
¼ teaspoon salt
Instructions:
Basic Sweet Crepes: (Any crepe can be used in this recipe) I like to make my crepes the day before, laying wax paper between each crepe. Wrap them in plastic and store in the fridge overnight. They also freeze well. Wrap in foil and reheat in oven just before serving.
Combine all ingredients in blender. Mix until thoroughly blended, scraping down sides often. Spray a non-stick 6-inch skillet. With a large serving spoon, place enough batter on pan and quickly swirl with left hand to spread the batter to a thin layer over bottom of pan. Cook until lightly browned; flip, brown other side and layer crepes on dish with wax paper between them to keep them from sticking. Should make about 16 crepes.
Banana Filling:
½ cup butter
3/4 cup brown sugar, packed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup low-fat milk
2 teaspoons rum
½ teaspoon arrowroot (to thicken)
8 bananas, cut in half lengthwise
Whipped cream, Redi Whip, Cool Whip or Ice Cream
Melt butter in large skillet. Add sugar and spices. Mix the milk, rum and arrowroot and add to skillet. Cook a little until slightly thickened. Add bananas and cook until just barely soft. To serve, "stuff" each crepe with half a banana, serve sauce over top of crepe and top with one of the creams. Sprinkle entire dish with cinnamon and garnish with a sprig of mint. | | |
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| | Breakfast Crepes with Pesto Sauce Recipe |
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Ingredients:
Crepe Batter:
2/3 cup milk
1 cup flour
3 large eggs
2/3 cup cold water
1/2 teaspoon salt
3 tablespoons melted butter or vegetable oil
Filling:
1/2 pound sliced mushrooms
1/4 pound baked ham, diced
1 cup shredded zucchini
Salt and pepper to taste
4 scallions, sliced
8 ounces feta cheese, crumbled
1 cup bechamel sauce with cheese (see below)
Bechamel Sauce (White Sauce):
6 tablespoons butter or margarine
7 tablespoons flour
2 cups milk
3/4 cup cheddar or swiss cheese
1/2 teaspoon salt
Freshly ground white pepper
Instructions:
Prepared pesto sauce (your favorite)
Crepes: Blend all ingredients in blender for 1 minute and then let stand for 1 hour in fridge. Make crepes in a crepe or omelet pan. Heat pan and brush lightly with oil; pour in 1/4 cup crepe batter and rotate pan to cover bottom. Cook until very lightly colored on one side, turn with spatula and cook on other side. As crepes are done, stack them on top of each other and wrap in aluminium foil. They keep well in the fridge for a day or two and also freeze well. Defrost overnight before using. Make the crepes ahead of time.
Filling: Saute sliced mushrooms in olive oil and add sliced scallions. Cool. Saute shredded zucchini in vegetable oil. Cool. Combine cooked vegetables, diced ham, crumbled feta cheese, and 1 cup bechamel sauce (below).
Bechamel Sauce: Melt butter in saucepan over medium heat and add flour and cook for a minute or two. Off heat, gradually whisk in milk. Place back on heat and whisk until thickened. Whisk in cheddar or swiss cheese. Add salt and pepper. Use one cup of sauce for the crepe filling and one cup for the pesto sauce.
Assemble and Bake Crepes:
When ready to serve, fill each crepe with 2-3 tablespoons of filling, roll and place with seam side down on Teflon-coated baking pan. Bake in preheated 400 degree oven for 10 minutes. Remove to serving plate, spoon pesto sauce over and serve.
Pesto Sauce: Make pesto with your favorite recipe. It can be used either fresh or frozen. Keep 1 cup of bechamel sauce with cheese warm in a double boiler and if too thick thin with a few tablespoons of milk or cream. Shortly before serving, add 2 tablespoons of pesto to the sauce. Adjust to taste and if necessary, add more pesto.
Everything can be made the day before and assembled for breakfast or brunch. | | |
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| | Elegant Strawberry & Cream Crepes Recipe |
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Ingredients:
Basic Crepes:
3 eggs, separated
3/4 cup all-purpose flour
1 cup milk
2 Tbsp cooking oil
1 tsp sugar
1/8 teaspoon salt
Filling:
Fresh, heavy cream
Vanilla to taste
Sugar to taste
3 cups fresh strawberries, sliced
Instructions:
Beat egg whites till stiff peaks form; set aside. In bowl, combine flour, egg yolks, milk, oil, sugar and salt; beat with rotary beater till blended. Fold in egg whites. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper toweling; remove crepe. Repeat with remaining batter to make 20, greasing skillet often.
Filling:
Beat the cream with an electric mixer till it thickens. Add vanilla and sugar to taste. Continue beating until stiff peaks form. Spoon the whipped cream onto the crepe. Top with a layer of strawberries. Roll the crepe and place on serving dish, seam side down. Garnish with whipped cream dollops and more fresh strawberries. | | |
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| Recipe |
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Ingredients:
1 1/2 Cups Flour
2 Eggs
2 teaspoon Salt
Approximately 2 Cups milk
Instructions:
Mix all ingredients together adding milk slowly. Mixture should be a pourable mixture about the consistency of egg nog.
Pour into electric skillet, move mixture around till you have an even layer. (about 1/8 inch in thickness) 350 degrees, cook until bubbles pop and you can flip it. Cook another 30 seconds or so till done.
Fill crepe with strawberries, raspberries, etc. Roll up, butter lightly, and sprinkle with powdered sugar
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| | Florentine Crepes Recipe |
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Ingredients:
Crepes:
3/4 cup flour
2 eggs
1 cup milk
1/4 cup butter
salt
Filling:
11 ounces spinach
7 ounces Ricotta cheese
2 tablespoons grated Parmesan
1 egg
pinch of nutmeg
salt and pepper to taste
Bechamel sauce:
1/2 cup flour
1/4 cup butter
2 cups milk
4 tablespoons tomato sauce
salt and pepper to taste
Instructions:
Boil the spinach, squeeze the water out and chop finely, then place in a bowl. Add all the other ingredients for filling and mix well.
Prepare the crepe batter by mixing together the flour, eggs and salt, then adding the milk and melted butter. Mix well. Fry 8 small omelettes in a little butter in a nonstick frying pan.
Fill with the mixture and roll up. Grease the bottom of a flameproof pan with a little butter and place the crepes in this. Cover with the bechamel sauce, and put small spoonfuls of tomato sauce over the top.
Place in a moderate oven 350° F for about 20 minutes.
The name "crespella" is of antique origin and derives from "crespo" meaning wrinkled or creased. In the countryside around Florence, this dish was called "pezzole della nonna" (granny's handkerchiefs). Today it is served in all restaurants in Florence. | | |
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| | Grilled Vegetable Crepes with Smoked Tomato Coulis Recipe |
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| Ingredients:
1 zucchini, sliced ¼ inch thick lengthwise
1 yellow squash, sliced ¼ inch thick lengthwise
1 portabella mushroom, stem removed
1 red Pepper, halved, seeds removed
4 tomatoes, halved, seeds removed
4 ounces olive oil
½ teaspoon mesquite seasoning
½ teaspoon roasted garlic spice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Liquid Smoke
2 scallions, coarse chopped
3 ounces heavy cream
12 prepared crepes
Instructions:
Toss vegetables, 1 oz olive oil and half the salt and pepper in a mixing bowl. Grill vegetables until tender. Set aside tomatoes. Julienne cut the remaining vegetables. Reheat in a sauté pan with 1 ounce olive oil prior to serving.
Combine grilled tomatoes, 2 oz. olive oil, scallions, mesquite seasoning, roasted garlic spice, remaining salt and pepper, heavy cream and liquid smoke. Heat in small saucepan prior to serving.
Divide heated grilled vegetables onto crepes and roll them, using 3 crepes on each plate in a tiered effect. Pour heated tomato sauce over the crepes.
Serve with wild rice and spring mix salad with raspberry vinaigrette. | | |
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| | Scallion & Black Pepper Crepes with Heirloom Tomatoes Recipe |
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| Ingredients:
1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 teaspoon canola oil
1 teaspoon freshly ground pepper, plus more, to taste
1/2 teaspoon salt, plus more, to taste
8 teaspoons unsalted butter
4 plum tomatoes, thinly sliced
1 log (4 ounces) of goat cheese (chèvre), crumbled
Instructions:
In a blender, combine the milk, egg, flour, oil, the 1 teaspoon pepper and the 1-1/2 teaspoons salt, and blend until smooth. Refrigerate for 2 to 8 hours.
In a crepe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 tablespoons of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes.
Position a rack 6 inches from the broiler and preheat. Line a baking sheet with parchment paper.
On a clean work surface, lay a crepe flat. Put one-eighth of the tomato slices on the crepe and top with one-eighth of the cheese and sprinkle with scallions. Season with salt and pepper. Fold the crepe into quarters and transfer to the prepared baking sheet. Repeat with the remaining crepes and filling. Broil until the crepes are golden brown, 3 to 5 minutes. Garnish with scallions. Serves 4.
Comments:
Serve with carmelized onions, red potatoes, and turkey sausage. | | |
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| | Dessert Crepes Recipe |
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| Ingredients:
2 cups sifted flour
3 cups whole milk
4 eggs
2 tablespoons salad oil
1/2 teaspoon salt
2 dashes vanilla
Garnishes:
Chocolate syrup
Powdered sugar
Whipped cream
Fresh sliced fruit
Instructions:
Mix all batter ingredients thoroughly and set aside for 20 minutes.
Preheat oven to warm. Heat small fry pans over med heat. Heat griddle to 300 degrees. Spray pans with non-stick spray. Take pans OFF burner each time to fill.
Place 1/8 cup batter in a heated pan and rotate to cover bottom; return to burner. When the crepe is lightly browned on the bottom, flip onto a hot griddle to sear the top. Remove and roll crepes (original bottom side down). Place in baking dish and keep warm in oven.
Comments:
Place 5 crepes parallel on a plate. Lightly drizzle chocolate syrup on crepes and dust with powdered sugar. Just before serving, place a little shot of whipped cream in each open end and garnish with cut fruit across the center for a beautiful presentation that will make your guest feel very special. | | |
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