Lemon Crepe Filling Recipe

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Listing Results Lemon Crepe Filling Recipe

7 hours ago Filling: Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon

Rating: 5/5(1)
Total Time: 50 mins
Category: Dessert
Calories: 931 per serving
1. For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.
2. Filling:.
3. Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
4. In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

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Just Now Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel; whisk until smooth. Advertisement. Step 2. Heat a lightly greased 8-inch …

Rating: 5/5(5)
Total Time: 25 mins
Servings: 0.25
Calories: 139 per serving
1. In a medium bowl combine berries and 2 to 3 teaspoons honey; toss gently to combine. Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel; whisk until smooth.
2. Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
3. In a small bowl combine mascarpone cheese and 2 tablespoons honey. Spread unbrown side of each crepe with 1 tablespoon of the cheese mixture; fold crepe into quarters. Serve crepes with berry mixture. If desired, garnish with additional lemon peel.

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5 hours ago Cook until edges are lightly browned; 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 …

Servings: 24
Estimated Reading Time: 1 min
Category: Desserts
Total Time: 40 mins
1. In a large bowl, combine the flour, sugar and salt.
2. Combine the milk, eggs, butter and vanilla; add to flour mixture and mix well.
3. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter until the center of skillet.
4. Lift and tilt pan to evenly coat bottom.

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3 hours ago Instructions. In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted …

Ratings: 25
Servings: 4
Cuisine: French
Category: Breakfast, Brunch, Dessert
1. In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted butter. Cover and allow to rest in the fridge for at least 20 minutes.
2. Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.
3. Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the sides of the pan.
4. Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip.

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5 hours ago Using a whisk attachment, whip the cream on high for about 1 minute. Then add 2 TBS of granulated sugar. Continue mixing on high for a few more minutes until the cream is …

Reviews: 2
Category: Breakfast
Cuisine: American, French
Estimated Reading Time: 6 mins
1. Add the cold heavy whipping cream into a mixing bowl. Using a whisk attachment, whip the cream on high for about 1 minute. Then add 2 TBS of granulated sugar. Continue mixing on high for a few more minutes until the cream is thick, fluffy, and holds firmly to the whisk. With a spatula, gently stir in the vanilla, salt, and fresh lemon zest. Place in the fridge until ready to serve.
2. Mix 2 TBS of granulated sugar and 1 heaping teaspoon (heaping = slightly more than the exact amount) of fresh lemon zest into a small bowl. Enjoy the aroma, and set aside.
3. Add the melted butter and fresh lemon juice into a small bowl. Stir to combine. If the butter begins to set at room temperature, just pop it back in the microwave for 10-20 seconds until it's all melted again.
4. Add the flour, sugar, and salt into a mixing bowl. In a separate bowl, add the milk, egg, 1/2 TBS of melted butter, vanilla, and mix to combine well. Pour the wet ingredients into the bowl of dry ingredients, and stir to combine. Mix well to ensure as few lumps as possible. (Don't worry if you have a few tiny ones.) Set aside.

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5 hours ago How to make lemon sugar crepes. Now that we are master crepe makers, we can start on this sweet crepe recipe. And nothing can be simpler. …

Ratings: 5
Calories: 83 per serving
Category: Breakfast, Brunch
1. Put all ingredients in a blender and blend until smooth. Chill for an hour.
2. When you're ready to make crepes, heat your crepe or non-stick pan (see notes) and pour about 1/4 cup batter into it. Gently swirl the batter around the pan to make sure it's even.
3. Once the edges turn a light golden brown (takes about 2 minutes for me) and the middle starts to lose its shine, flip and cook the other side (see post for tips on how to cook crepes).
4. To serve, squeeze some fresh lemon juice on each crepe and sprinkle with sugar. Best served warm (see post on how to freeze leftover crepes).

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9 hours ago Fill your favorite crepe recipe with this creamy lemon filling. Top with raspberry sauce, and garnish with fresh raspberries. By PSEEGER. Save Pin Print Share. Facebook Tweet Email Send Text Message. Gallery. Lemon Snow Filling . Lemon Snow Filling Marianne. Lemon Snow Filling Stormi Whipple.

Rating: 4.4/5(33)
Total Time: 15 mins
Category: Desserts, Fillings, Fruit Fillings
Calories: 323 per serving

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5 hours ago Place the cream cheese and lemon curd into the bowl of an electric mixer fitted with a whisk and turn to a low setting until smooth. Fold in the whipped cream. Once the filling is made heat a pan to make the crepes. It needs to be really well preheated, so let it heat over medium heat for about 5 minutes, depending on your range.

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8 hours ago Add the sugar, lemon juice and zest. Using a whisk, gently whisk the ingredients until the sugar is almost dissolved. Add the butter and continue to whisk, on low heat until the …

Rating: 5/5(7)
Category: Breakfast
Servings: 4
Total Time: 30 mins
1. In a large mixing bowl, add the eggs and the milk and beat gently. Once combined, add the flour a little at a time and whisk in intervals until well combined. Add the melted butter and salt and whisk gently.
2. Whisk the eggs and yolks together in saucepan or pot. Place the pan on the stove and bring to a low heat. Add the sugar, lemon juice and zest.

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Just Now The recipe that jumped out at me first was her Mom’s Crepes with Lemon Ricotta Filling recipe. Crepes are our favorite birthday breakfast. For my birthday, my husband made …

Rating: 4.3/5(33)
Total Time: 3 mins
Category: Pancakes And Waffles
Calories: 299 per serving
1. Place ingredients into a blender in the order listed. Blend until smooth, scraping sides as you go. Cover and refrigerate 1-2 hours. (I skipped the refrigeration and just strain out any lumps.)
2. To fry crepes, heat a skillet over medium high heat. Be sure to choose one that holds heat well that you can hold comfortably with one hand. Cast iron is great for this. (I have a special non-stick crepe pan.) Pour in about ½ teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes. Cover cooked crepes with foil to keep warm.
3. For the Lemon Ricotta filling, whip all listed ingredients together in food processor until smooth.
4. To serve, fill warm crepes with filling and roll or fold together. Top with powdered sugar, if desired.

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2 hours ago Crepes. In a blender, combine the crepe ingredients - eggs, milk, salt, flour, vanilla, sugar and only ONE tablespoon of melted butter. Blend until completely combined. …

Rating: 4.2/5(4)
Estimated Reading Time: 7 mins
Category: Dessert
Total Time: 4 hrs 15 mins
1. Place a colander over a bowl and line it with 2 layers of dampened cheesecloth.
2. In a small bowl, beat the eggs.
3. In a blender, combine the crepe ingredients - eggs, milk, salt, flour, vanilla, sugar and only ONE tablespoon of melted butter.
4. Place the drained cottage cheese, mascarpone, cheese, lemon juice and zest, vanilla, sugar, and one tablespoon of milk into a blender.

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8 hours ago Prepare crepes as instructed. If making ahead of time then layer parchment between the crepes to keep them from sticking as they cool. In a large bowl, Use a mixer and …

Rating: 5/5(2)
Total Time: 30 mins
Category: Breakfast
Calories: 616 per serving
1. Prepare crepes as instructed. If making ahead of time then layer parchment between the crepes to keep them from sticking as they cool.
2. In a large bowl, Use a mixer and beat the cream cheese until smooth, about 1 minute.
3. Add the ricotta cheese, sugar, vanilla, and lemon juice and mix until combined and no lumps remain. You may need to scrape down the sides of the bowl to make sure all the cream cheese gets incorporated.
4. Sprinkle the remaining 1 Tablespoon of sugar over top the berries. Stir, then let stand for 5 minutes until berries begin to release their juice.

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7 hours ago Celebrate warmer weather and brunching on patios by whipping up a batch of homemade Sweet Breakfast Crepes! Light and flavorful, this sweet crepe recipe is filled with …

Rating: 5/5(8)
Total Time: 28 mins
Category: Breakfast & Brunch
Calories: 304 per serving
1. In the blender, measure out milk, eggs, melted butter, vanilla extract, flour, sugar and salt. Blend until well combined.
2. Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won’t stick.
3. Pour ¼ cup of crepe batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan. (It might take a few practices to get this right—mine still sometimes look a little less than perfectly circular.)
4. As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan. This should take about 3 minutes.

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7 hours ago A whipped lemon mascarpone cream filling is layered with lightly sweetened crepes for a perfect dessert or brunch recipe!! Topped with lemon curd whipped cream and …

Rating: 5/5(1)
Total Time: 1 hr 50 mins
Category: Brunch, Dessert
Calories: 743 per serving
1. Combine all of the ingredients into a blender and mix until just combined.
2. Pour the heavy cream into a large mixing bowl. Mix with a mixer over medium speed until thickened.
3. Pour the heavy cream into a medium size mixing bowl. Mix with a mixer over medium speed until thickened.
4. On dish or cake stand layer a crepe then spread about 2 tablespoons of the lemon cream filling. Top with a crepe and continue until all crepes are used.

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9 hours ago A dessert crepe filled with a creamy citrusy filling? Oh yes! Y’all this sweet treat is just the most amazingly delicious bite of goodness you can even imagine. The lemon crème …

Reviews: 6
Calories: 181 per serving
Estimated Reading Time: 4 mins
1. Blend all ingredients together in blender until very well mixed.
2. Whip your heavy cream until it is thick.

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9 hours ago A year ago, we included a lemon crepe recipe. We revisited it. (Which tells you how much we like this dessert.) This time we made the filling with a smooth, clear curd relying strictly on eggs for thickening where the earlier recipe used cornstarch. For the crêpes. 1 cup all-purpose flour 1 1/2 cups milk 2 large eggs

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7 hours ago Place all ingredients in a small blender and process for about 10 seconds. Refrigerate the batter for about 1 hour to allow the bubbles to rise and …

Reviews: 30
Estimated Reading Time: 4 mins
Category: Dessert
Total Time: 25 mins
1. Place all ingredients in a small blender and process for about 10 seconds. Refrigerate the batter for about 1 hour to allow the bubbles to rise and pop. (Batter will keep refrigerated for up to 48 hours)
2. Place the whipped cream in a small deep mixing bowl. Beat on high until soft peaks form. Gently fold in the lemon curd just until blended. Divide the mixture among the crepes. Top or fill with your favorite fruit and serve immediately.

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2 hours ago Lemon Ricotta Filling. Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until …

Rating: 3.8/5(17)
Servings: 3

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9 hours ago Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending …

Rating: 3.7/5(108)
Category: Crepe Recipes
1. Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
2. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
3. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
4. Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.

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9 hours ago Crepes: Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48. Once the batter has set, heat a small pan and add …

Rating: 4.5/5(8)
Estimated Reading Time: 2 mins
Category: Breakfast
Total Time: 1 hr 20 mins
1. Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate for at least 1 hour and up to 48.
2. Combine all ingredients in a bowl or stand mixer fitted with a paddle attachments and beat until light and fluffy, about 2 to 3 minutes.
3. Stir together ingredients until smooth icing forms. Drizzle over prepared crepes.

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6 hours ago Yogurt Crepe Filling. The crepe filling is simple yet very fresh and citrusy. It’s a combination of plain Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract. Use …

Rating: 5/5(1)
Total Time: 45 mins
Category: Breakfast
Calories: 289 per serving
1. In a blender, combine all ingredients and pulse until the batter is smooth and bubbles form on top. Place the crepe batter in the refrigerator for 30 minutes up to 1 hour.
2. In a bowl, combine all ingredients, cover, and refrigerate while the crepes are cooking.

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2 hours ago To serve, spread about 2-1/2 tablespoons of the filling ion one half of each crepe. Fold the crepe in half over the filling, then fold almost in half again. Place two filled crepes on each serving plate. Top each serving with a generous tablespoon of lemon sauce and some fresh berries. Serve immediately. Brown-Butter Crepes

Estimated Reading Time: 2 mins

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9 hours ago For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and …

Servings: 4
Estimated Reading Time: 3 mins
Total Time: 30 mins
1. This recipe originated on Giada In Italy: Episode: Flavors of Capri.
2. Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside.
3. Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds.

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9 hours ago Filling: Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator.

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5 hours ago Instructions. 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 …

Rating: 4.4/5(36)
Total Time: 20 mins
Cuisine: American
Calories: 146 per serving
1. In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon juice with an electric mixer until smooth and fluffy.
2. In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture.
3. Refrigerate until serving.

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2 hours ago And this company-worthy crepe cake will make everyone swoon with its ethereal layers and rich lemon filling. Find something sweet and memorable but be prepared to. 18-20 Available only at selected locations. C annoli filling recipes are the creamy fillings inside the cannoli shells. To finish the cake dust the top with some powdered sugar.

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3 hours ago Instructions. In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight. Spray …

Rating: 5/5(3)
Total Time: 40 mins
Category: Breakfast, Dessert
Calories: 107 per serving
1. In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
2. Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1 minute per side, or until the edges are lightly brown and have brown dots on center. Remove from heat and stack until ready to serve.
3. Serve with your favorite toppings. My two favorite combos for lemon crepes are to squeeze with fresh lemon juice and sprinkle with sugar or add lemon curd and whipped cream to the middle.

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1 hours ago Instructions. Make crepes according to this crepe recipe . Or, if you're gluten free, use this recipe for gluten free crepes . Place a crepe on a plate. Squeeze some lemon juice, …

Rating: 5/5(8)
Category: Dessert
Cuisine: French
Total Time: 30 mins
1. Make crepes according to this crepe recipe. Or, if you're gluten free, use this recipe for gluten free crepes.
2. Place a crepe on a plate. Squeeze some lemon juice, then sprinkle with a little bit of sugar.
3. Fold the crepe in half, then fold it one more time to form a triangle. Squeeze some more lemon juice and sprinkle with more sugar.

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4 hours ago Lemon Filling. Add the cream cheese to the bowl of an electric mixer and beat until smooth. Add powdered sugar and blend until fully combined. Add lemon paste and …

Reviews: 4
Category: Breakfast, Dessert
Servings: 8
Total Time: 1 hr
1. In a medium saucepan, add water and fresh lemon juice and warm over medium heat.
2. In a large bowl, whisk the eggs vigorously for about 10 seconds (by hand).
3. Add the cream cheese to the bowl of an electric mixer and beat until smooth.
4. Add a generous scoop of lemon filling to a crepe and roll.

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9 hours ago To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 …

Rating: 5/5(35)
Difficulty: Intermediate
Category: Dessert
Steps: 5
1. To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
2. In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
3. To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
4. To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.

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5 hours ago Instructions. 1. Sift together flour, sugar and salt and set aside. In a large bowl combine milk, beaten eggs, vanilla, lemon, lemon zest and poppy seeds and whisk until combined. 2. Beat in flour mixture until smooth with no lumps and then stir in melted butter. 3.

Estimated Reading Time: 6 mins

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4 hours ago In a large mixing bowl, combine flour, salt, baking powder, and cardamom. Stir to combine. In a separate bowl, add all the liquid ingredients: almond milk, olive oil, maple syrup, …

1. In a large mixing bowl, combine flour, salt, baking powder, and cardamom. Stir to combine.
2. In a separate bowl, add all the liquid ingredients: almond milk, olive oil, maple syrup, vanilla, and sparkling water.
3. Make a well in the middle of the dry mixture and pour in the liquid ingredients. Stir to combine.
4. If the batter seems too thick, add an additional tablespoon of sparkling water until the batter becomes a soupy consistency. It may take an additional 2-3 tablespoons of water.

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6 hours ago Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped …

Ratings: 381
Calories: 557 per serving
Category: Breakfast And Brunch, Crepes, Sweet
1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

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8 hours ago Instructions. Crepes. In a bowl combine all ingredients and mix until very smooth (it is a very thin batter) Heat a 8-9″ saute pan over medium high heat that has been brushed lightly with cooking oil. Measure ¼ cup batter and pour in heated pan; swirl until it reaches edges. Cook about 2-3 minutes on each side until light brown.

Reviews: 21
Category: Dessert
Cuisine: American
Total Time: 1 hr 25 mins

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Just Now Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook …

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Just Now To fill the crepes, place one crepe in front of you and place a spoonful of the lemon ricotta cheese filling onto the center of the crepe. 9 Fold the crepe in half and gently press to spread the filling in the crepe.

Estimated Reading Time: 1 min

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6 hours ago For Lemon Cheese Sauce. While the crepes are cooking, melt the butter in a medium saucepan. Whisk in the flour and cook over medium heat for 2 minutes. Slowly pour in …

Rating: 4.8/5(4)
Total Time: 40 mins
Category: Main Course
Calories: 445 per serving
1. Heat oven to 400°F.
2. While the crepes are cooking, melt the butter in a medium saucepan. Whisk in the flour and cook over medium heat for 2 minutes.

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3 hours ago To serve: Spread 1-2 tbsp of strawberry cream cheese filling over half of a lemon crepe. Dot with berry slices. Fold into half or thirds and serve with a dusting of powdered sugar on top. Refrigerate leftover crepes and filling separately. Both keep well for a few days. Gently reheat crepes and assemble with filling before serving.

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2 hours ago An easy crepe recipe is filled with cream cheese and homemade lemon blueberry sauce for a delicious and pretty breakfast the whole family will love. Blueberry Crepes with …

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Breakfast
Calories: 428 per serving
1. For the crepes: Add all of the ingredients--the flour, sugar, salt, butter, milk, vanilla, and eggs to a blender and blend on high speed until smooth, scraping the sides once or twice to ensure it blends together well. The batter should be lump free and the texture of heavy cream. Cover tightly and let the batter chill in the refrigerator for 30 minutes or up to 24 hours.
2. While the batter is resting, make the fillings. For the cream cheese filling: Beat together cream cheese, powdered sugar, and lemon juice. Add a few teaspoons of milk to thin to a spreadable consistency. If you'd like a fluffier filling, fold in 1 cup whipped cream. Refrigerate until ready to serve.
3. For the blueberry sauce, combine blueberries, water, sugar, and lemon juice in a small sauce pot over medium heat. Bring the mixture to a boil, stirring often.
4. Stir the cornstarch slurry into the blueberry mixture. Continue to cook until the mixture is thickened. It should coat the back of the spoon. If the mixture gets too thick, you can add a Tablespoon of water at a time to thin to the consistency you would like. Remove from heat and set aside until ready to serve. Sauce can be cooled and refrigerated up to 3 days.

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5 hours ago This crepe cake requires approximately thirty 8-inch crepes (2-3 batches), 1 batch of lemon pie filling, and 1 recipe of pastry cream. All of the ingredients need to be mostly …

Reviews: 3
Category: Dessert
Servings: 16
Total Time: 20 mins
1. In a medium saucepan, combine sugar, cornstarch and water until smooth.
2. Stir in egg yolks.
3. Bring to a boil over medium heat.
4. Continue boiling for 1 minute, stirring constantly.

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1 hours ago 21 Recipes. Magazine subscription – Try your first 5 issues for only £5. Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings. Try these crêpe recipes, then check out our savoury crêpe recipes and main collection of pancake recipes.

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3 hours ago Sweet Crepes: Make this recipe as directed, but substitute maple syrup for the sugar in the same amount. You will notice, I made whipped cream to go on our Blueberry …

Rating: 4.5/5(10)
Total Time: 35 mins
Category: What's For Breakfast?
Calories: 372 per serving
1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks of the whisk.(TIP: DO NOT BOIL OR THE EGGS WILL COOK!)
3. When the first bubble appears on surface, about 6 minutes; remove from heat immediately.
4. Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour.

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1 hours ago Add remaining ingredients and beat on medium speed until well blended. Heat crepe pan, or a medium frying pan, over medium heat. Once pan is hot, spray with a non stick …

Rating: 5/5(1)
Estimated Reading Time: 4 mins
Category: Breakfast, Brunch, Crepes, Desserts
1. In a medium mixing bowl, whisk eggs.
2. In a medium mixing bowl, beat cream cheese for 3 minutes.
3. Add blackberries, sugar, lemon juice, 4 tablespoons water to medium saucepan and bring to a boil.
4. Take one crepe at a time and spread a thin layer of lemonade filling, then blackberry filling, over entire crepe.

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3 hours ago Cover and set aside in the fridge. 7.) Make the filling by mixing in a bowl the plant based ricotta, apricot preserves, agave, vanilla and hemp hearts. Cover and set aside. (no need to …

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