Fruity Breakfast Crepes
From chefelaine 15 years ago
- 15 minutes to make
- Serves 8
These perfect little crepes are both filling and delicious. They will satisfy you at a breakfast buffet, or brunch. Easy to make!
Ingredients
- 1 8 0z pkg low-fat cream cheese, softened shopping list
- 1/2 cup non-fat sour cream shopping list
- 1/4 cup powdered sugar shopping list
- 1 tsp vanilla shopping list
- 1/2 cup apricot preserves shopping list
- 1 cup chopped oranges shopping list
- 1 cup raspberries shopping list
- 1 cup blueberries shopping list
- 3 tbsp orange juice shopping list
- 2 tbsp chopped fresh mint shopping list
- 8 easy sweet crepes (recipe included) shopping list
- ======================================== shopping list
- For the easy sweet Crepes: shopping list
- 1 egg shopping list
- 1/4 cup liquid egg substitute (if not handy, use an additional 2 egg whites) shopping list
- 4 egg whites shopping list
- 1/2 cup orange juice shopping list
- 3/4 cup skim milk shopping list
- 3 tbsp creamery butter, melted shopping list
- 1/2 cup all purpose flour shopping list
- 1/2 cup whole-wheat flour shopping list
- 2 tbsp sugar shopping list
- 1/4 tsp salt shopping list
- t tsp vanilla shopping list
How to make it
- For the filling:
- in medium bowl, beat cream cheese until light & fluffy
- gradually add sour cream & beat well
- add sugar & vanilla; beat until fluffy
- Stir in the preserves to marble
- in another bowl, combine fruit & orange juice
- Mix well, then let stand 15 minutes. Drain.
- Arrange the crepes on the work surface
- gently divide the cream cheese mixture among them
- top each crepe with the drained fruit
- roll up and place on serving platter. Garnish with mint.
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- The Crepes:
- in large bowl, combine egg, egg sub, & egg whites
- beat until frothy
- add orange juice, skim milk, & melted butter
- beat well
- add the flours, sugar, salt & vanilla
- beat until smooth
- let the batter stand for 30 minutes
- spray crepe pan with cooking spray or grease with a little butter
- Use medium-high heat
- using a 1/4 cup measure, pour three tbsp onto the pan surface
- immediately lift the pan and swirl so the batter completely covers the pan bottom
- cook each crepe for 50 to 60 seconds, or until you can pick it up.
- carefully flip it, and cook another 35-45 seconds
- invert onto clean kitchen towel
- repeat all steps with remaining batter
- do not stack finished crepes, but separate with waxed paper
- Enjoy!
The Rating
Reviewed by 9 people-
thanks chef wonderful crepes love the fruit.
momo_55grandma
in Mountianview loved it
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Love crepes! Love this recipe! Thanks, elaine. ^5.
Lorraine
lacrenshaw
in Horsham loved it
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Love crepes! These look fantastic and I love the filling here!
juels
in Clayton loved it
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