Dinner on the Fly

Creamy Strawberry Crepes

6 reviews Test Kitchen Approved

Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings

Ingredients

• 4 large eggs

• 1 cup 2% milk

• 1 cup water

• 2 tablespoons butter, melted

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• filling:

• 1 package (8 ounces) cream cheese, softened

• 1-1/4 cups confectioners' sugar

• 1 tablespoon lemon juice

• 1 teaspoon grated lemon zest

• 1/2 teaspoon vanilla extract

• 4 cups fresh strawberries, sliced, divided

• 1 cup heavy whipping cream, whipped

Buy IngredientsPowered by Chicory Directions

1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.

Tiramisu Crepes

Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. —Karen S. Shelton, Collierville, Tennessee

Total Time Prep: 15 min. + chilling Cook: 15 min.

Makes 10 servings

Ingredients

• 4 large eggs

• 3/4 cup of Whole Milk

• 1/4 cup club soda

• 3 tablespoons butter, melted

• 2 tablespoons strong brewed coffee

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 3 tablespoons sugar

• 2 tablespoons baking cocoa

• 1/4 teaspoon salt

• filling:

• 1 carton (8 ounces) mascarpone cheese

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• 1/4 cup coffee liqueur or strong brewed coffee

• 2 teaspoons vanilla extract

• Optional: Chocolate syrup and whipped cream

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Directions

1. In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

3. For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

Nutrition Facts 2 crepes: 413 calories, 24g fat (13g saturated fat), 136mg cholesterol, 209mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 8g protein.

TASTE OF HOME

Basil Vegetable Strata

I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.

Total Time Prep: 40 min. + chilling Bake: 1 hour + standing Makes 8 servings

Ingredients

• 3 teaspoons canola oil, divided

• 3/4 pound sliced fresh mushrooms

• 1 cup finely chopped sweet onion

• 1 large sweet red pepper, cut into strips

• 1 large sweet yellow pepper, thin strips

• 1 medium leek (white portion only), chopped

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 10 slices whole wheat bread, cut into 1-inch pieces

• 1-1/2 cups shredded part-skim mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 8 large eggs

• 4 large egg whites

• 2-1/2 cups fat-free milk

• 1/4 cup chopped fresh basil

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Directions

1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.

2. In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.

3. Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.

4. In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread pieces, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.

5. Preheat oven to 350°. Remove strata from refrigerator while oven heats.

6. Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts 1 piece: 322 calories, 13g fat (5g saturated fat), 201mg cholesterol, 620mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Full Garden Frittata

I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California

Full Garden Frittata

Add a Review Test Kitchen Approved

Total Time Prep: 25 min. Bake: 10 min. Makes 2 servings

Ingredients

• 4 large eggs

• 1/3 cup 2% milk

• 1/4 teaspoon salt, divided

• 1/8 teaspoon coarsely ground pepper

• 2 teaspoons olive oil

• 1/2 medium zucchini, chopped

• 1/2 cup chopped baby portobello mushrooms

• 1/4 cup chopped onion

• 1 garlic clove, minced

• 2 tablespoons minced fresh basil

• 1 teaspoon minced fresh oregano

• 1 teaspoon minced fresh parsley

• Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

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Directions

1. Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.

2. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

Nutrition Facts 2 wedges: 227 calories, 15g fat (4g saturated fat), 375mg cholesterol, 463mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.

TASTE OF HOME

Inspired By: Pecan Waffle

Your bunch will say a big "yes" to breakfast when these waffles are on the menu. Top them with syrup, fruit or powdered sugar. —Susan Bell, Spruce Pine, North Carolina

Total Time Prep/Total Time: 30 min. Makes 6 servings

Your bunch will say a big "yes" to breakfast when these waffles are on the menu. Top them with syrup, fruit or powdered sugar. —Susan Bell, Spruce Pine, North Carolina

Ingredients

• 1-1/4 cups all-purpose flour

• 1/4 cup wheat bran

• 1 tablespoon sugar

• 2-1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg, room temperature

• 1 large egg white, room temperature

• 1-1/2 cups fat-free milk

• 2 tablespoons canola oil

• 1/3 cup chopped pecans

Buy IngredientsPowered by Chicory Directions

1. In a bowl, whisk together first 5 ingredients. In another bowl, whisk together egg, egg white, milk and oil; add to flour mixture, stirring just until moistened. Fold in pecans.

2. Bake in a preheated waffle iron according to manufacturer’s directions until golden.

Nutrition Facts 1 round waffle: 227 calories, 10g fat (1g saturated fat), 32mg cholesterol, 444mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.