LEMON AND SUGAR CREPES RECIPES

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STRAWBERRY CREME CREPES RECIPE: HOW TO MAKE IT



Strawberry Creme Crepes Recipe: How to Make It image

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania

Provided by Taste of Home

Categories     Breakfast    Brunch    Desserts

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 22 crepes.

Number Of Ingredients 20

1-1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CRêPES SUZETTE RECIPE - BBC GOOD FOOD



Crêpes Suzette recipe - BBC Good Food image

This classic French recipe is a fine way to elevate the humble pancake into a smart pudding

Provided by Good Food team

Categories     Dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 7

1x classic pancake recipe (see 'Goes well with')
3 tbsp caster sugar
250ml freshly squeezed orange juice (2-3 oranges)
zest 1 orange
1 tsp lemon juice
1 tbsp Grand Marnier or Cointreau
50g unsalted butter

Steps:

  • Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
  • Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
  • Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
  • Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Nutrition Facts : Calories 451 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.17 milligram of sodium

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STRAWBERRY CREME CREPES RECIPE: HOW TO MAKE IT
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Breakfast, Brunch, Desserts
Cuisine Europe, French
Calories per serving
  • In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
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  • Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
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