CREAM CREPE RECIPES

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CREAM CHEESE CREPE FILLING — LET'S DISH RECIPES



Cream Cheese Crepe Filling — Let's Dish Recipes image

Sweetened cream cheese combines with vanilla, whipped cream, and a hint of lemon in this delicious crepe filling that's perfect for breakfast or dessert.

Provided by Danelle

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 5

1 (8 oz.) package cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla
1-2 teaspoons lemon juice
1 cup heavy cream

Steps:

  • In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon juice with an electric mixer until smooth and fluffy.
  • In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • Refrigerate until serving.

Nutrition Facts : Calories 146 calories, CarbohydrateContent 15 grams carbohydrates, CholesterolContent 30 milligrams cholesterol, FatContent 10 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 16 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

CREPES WITH ICE CREAM RECIPE | EAT SMARTER USA



Crepes with Ice Cream recipe | Eat Smarter USA image

The Crepes with Ice Cream recipe out of our category Crepe! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 55 minutes

Yield 6

Number Of Ingredients 14

2 eggs
2 cups water
1 tablespoon dark Rum
1 teaspoon Vanilla
2 tablespoons sugar
0.25 teaspoon salt
2 cups all-purpose flour
8 tablespoons melted butter divided (plus extra if needed)
1 tablespoon finely grated lemon zest
1.75 cups plain semi-sweet chocolate (chopped)
1 cup heavy cream (chilled)
2 tablespoons powdered sugar
1 cup Walnut (toasted and coarsely chopped)
2 cups Vanilla ice cream

Steps:

  • In a large bowl, whisk together the eggs, 2 cups of water, rum, vanilla, sugar and salt, until well blended. Slowly sift the flour on top, whisking each addition until smooth. Whisk in 4 tablespoons melted butter. Lastly, whisk in the lemon zest. Let rest 30 minutes.
  • Place the chopped chocolate in a bowl set in a pan of hot (not boiling) water. Once the chocolate begins to melt, stir until completely smooth, and keep it warm.
  • Set the crepe pan over moderate-high heat until hot. Pour in enough butter to coat the pan, swirl, pouring off the excess butter. Ladle in a scant 1/3 cup of batter, tilt and swirl to coat the bottom.
  • Lower the heat to medium and cook the crepes for a little less than a minute, or until the underside is lightly browned. Flip with a spatula and cook for 30 seconds longer, or until the second side is lightly browned, transfer the crepe to a warm platter. Heat the pan briefly, and once again coat with butter, and repeat the process, until all the batter gone. Tent the stack of crepes with foil and keep warm.
  • Whip the cream and confectioners' sugar, until soft peaks form. Stir half of the melted chocolate into the whipped cream. Working with one crepe at a time, spoon a generous dollop of warm chocolate cream in the center of each crepe and spread it toward the edges. Scatter a spoonful of chopped walnuts over the chocolate. Gently roll each crepe.
  • Divide crepes among plates and serve with a scoop of ice cream. Drizzle with remaining melted chocolate.

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