Dessert Crepes N Such?

Question

How do you make dessert crepes at home? actual recipes from websites appreciated.

Answer 1

Crepes Suzette Recipe


Ingredients:
***Crepes:***
1 cup flour
4 large eggs
1 1/4 cup milk
1 pinch of salt
1/2 stick unsalted butter
vegetable oil for oiling pans
***Sauce:***
1/2 stick unsalted butter
3 tablespoons sugar
1 orange, juice and grated rind
1/3 cup orange liqueur (such as Cointreau or Grand Marnier)


Directions:

Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. Blend just until smooth. Add melted butter and combine. The batter should be the consistency of light cream. Let sit in the refrigerator for at least 1 hour or overnight.

Lightly oil 1 (6-inch) crepe pan and set over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.

Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved. Add rind and juice; bring to a simmer. Turn heat to lowest settings. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.

Warm liqueur briefly and pour over the pan of crepes.

Using a long match, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates. Dust with confectioners sugar; garnish with orange slices and serve.

Answer 2

Crepes
Yield: 17 to 22 crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 2-1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
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Apple Crepes
Serving Size : 4

1 stick Butter
1 cup Brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Freshly-grated nutmeg
1 cup Walnut pieces
3 Granny Smith apples, cored, and sliced 1/4” thick
1/4 cup Apple Jack Brandy (up to 1/2 cup) or any other apple liquor or brandy
8 scoops Cinnamon ice cream
8 Crepes
2 ounces Maytag Blue cheese, crumbled

In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3-4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.

Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.

Answer 3

INGREDIENTS:

* 2 eggs
* 1 cup milk
* 2/3 cup all-purpose flour
* 1 pinch salt
* 1 1/2 teaspoons vegetable oil

DIRECTIONS:

1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Answer 4

Crêpes filled with bananas and chocolate

INGREDIENTS:
4 oz. best quality semi-sweet chocolate, chopped
1/4 cup heavy cream
3 large bananas
2 Tablespoons rum
1 Tablespoon butter, melted
For garnish: whipped cream

PREPARATION:
Prepare 8 small crêpes or have had prepared them ahead of time. Preheat oven to 400°F. Butter a baking dish big enough to hold 8 rolled crêpes.

1. Combine the chocolate and the cream in the top part of a double boiler and place over simmering water. Stir occasionally and remove from heat as soon as the chocolate is melted and smooth.

2. Sitr the rum into the chocolate.

3. Dice 2 of the bananas and stir them into the chocolate/rum mixture.

4. Spoon 3 tablespoons of the filling on the less attractive side of each crêpe and roll up like a cigar.

5. Place them seam-side down, in one layer, in the prepared dish. Brush with the melted butter

6. Place in oven and bake 5-7 minutes or until hot.
To serve:
Serve the crêpes hot, topped with some whipped cream and banana slices.
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Crêpes filled with Pear Compote

INGREDIENTS:
2 lbs. pears
4 Tablespoons unsalted butter
6 to 7 Tablespoons sugar
1/4 cup pear brandy
3-4 Tablespoons unsalted butter (for baking)

PREPARATION:
Will fill about 10 crepes.
1. Peel, core and slice the pears.

2. Heat 4 tablespoons of butter in a skillet and add the pears. Turn to completely coat with the butter.

3. Cook, stirring often and uncovered on low heat for about 20 minutes. The pears should be very soft and some of them will have fallen apart.

4. Continue to cook until some of the liquid has evaporated.

5. Turn the heat up to med-high and add 6 tablespoon of sugar. Cook, stirring, until the mixture is thick and dry. (Filling may be made ahead to this point and kept in the refrigerator.)

6. Remove filling from heat and stir in the brandy. Taste and add more sugar if desired.

7. Preheat oven to 450°F. Butter a baking dish. Spoon about 1 tablespoon of the filling on the less attractive side of the crepes and roll up like cigarettes.

8. Arrange them side by side in the baking dish. Cut the remaining butter into pieces and dot the crepes. Bake for 5 minutes.

To serve:
Serve the crêpes hot from the oven. They can be served as is or accompanied by ice cream or a crème anglaise.


These are two great recipes that I have come to love. My grandmother makes the pear crepes all the time!

Answer 5

Take a slice of bread and positioned some peanut butter on it, then upload skinny slices of apples on the peanut butter and upload the subsequent piece of bread. OR Take a tortilla positioned tahini paste on it, positioned some steak on it and roll it up. OR Take some butter and soften it on the backside of a dish or pan, crush up sufficient graham crackers to completely dissolve the butter and push down on the graham crackers until each and all the butter is absorbed. positioned the two plums or peaches In a foodstuff processor or blender and combine finely, then making use of a few style of strainer tension as lots juice out and positioned the maintains to be on top of the graham cracker crumbs and top it off with some yogurt.