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crepes | Food Network

Chocolate Crepes with Raspberry Sauce

9 reviews Test Kitchen Approved

Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah

Ingredients

• 1 cup fat-free milk

• 1/2 cup fat-free evaporated milk

• 2 large egg whites, room temperature

• 1 large egg, room temperature

• 1 cup all-purpose flour

• 1/4 cup plus 1/3 cup sugar, divided

• 1/4 cup baking cocoa

• 1/2 teaspoon salt

• 4-1/2 teaspoons cornstarch

• 1 cup water

• 4-1/2 cups fresh or frozen raspberries, thawed, divided

• Optional: Whipped cream and confectioners' sugar

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Directions

1. In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.

2. In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.

3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.

4. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full 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.

5. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.

Creamy Strawberry Crepes

6 reviews Test Kitchen Approved

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

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut

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

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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.

Fluffy Cranberry Delight

5 reviews Test Kitchen Approved

Total Time Prep: 20 min. + chilling Makes 10 servings

This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire

Ingredients

• 1 pound fresh strawberries

• 1-1/4 cups vanilla yogurt, divided

• 3 tablespoons confectioners' sugar

• 2 tablespoons orange juice concentrate

• 1/8 teaspoon almond extract or 1/2 teaspoon lemon juice

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Directions

1. In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

Nutrition Facts 1 cup: 174 calories, 2g fat (1g saturated fat), 5mg cholesterol, 69mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch, 1/2 reduced-fat milk.

Super-Simple Apple-Cinnamon Dessert Crepes

Ingredients

Deselect All 1 teaspoon granulated sugar 1/4 teaspoon cornstarch 1/8 teaspoon cinnamon Dash salt 1/2 cup diced Fuji apple 1/8 teaspoon lemon juice 1 tablespoon reduced-fat/light cream cheese, room temperature 1/2 cup fat-free whipped topping, thawed from frozen Two 9-inch ready-to-use dessert crepes (can be found in the produce aisle) 1 teaspoon fat-free or light caramel dip, room temperature Powdered sugar, for optional garnish

Directions

1. In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.

2. Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.

3. Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.

4. Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)

5. Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!

Creamy Scallop Crepes

3 reviews Test Kitchen Approved

Total Time Prep: 45 min. + chilling Bake: 15 min. Makes 6 servings

These savory crepes feel so elegant for the holidays. I like to add 1/4 teaspoon of fresh dill weed to the crepe batter before refrigerating. —Doreen Kelly, Hatboro, Pennsylvania

Ingredients

• 2 large egg whites

• 1 large egg

• 1-1/2 cups fat-free milk

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 2 tablespoons unsalted butter, melted

• filling:

• 1 pound bay scallops

• 1/2 cup white wine or reduced-sodium chicken broth

• 1/8 teaspoon white pepper

• 1 pound sliced fresh mushrooms

• 4 green onions, sliced

• 2 tablespoons butter

• 1/4 cup all-purpose flour

• 2/3 cup fat-free evaporated milk

• 1/2 cup shredded reduced-fat Swiss cheese

• Sliced green onions, optional

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Directions

1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2. Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into 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, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between.

3. In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.

4. In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops.

5. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.

Nutrition Facts 2 crepes: 331 calories, 10g fat (6g saturated fat), 76mg cholesterol, 641mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 fat.

Spinach, Mushroom and Cheese Breakfast Casserole

Ingredients

Deselect All 4 tablespoons extra-virgin olive oil, plus more for greasing the dish 8 cups rustic Italian bread, crust removed, cut into 1-inch cubes Kosher salt and freshly ground black pepper 10 ounces cremini mushrooms, sliced (about 4 cups) 2 cloves garlic, minced 5 ounces fresh baby spinach (about 5 cups) 4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups) 1/3 cup grated Parmesan 8 large eggs 2 1/2 cups half-and-half 1 teaspoon fresh thyme leaves, roughly chopped

Directions

1. Grease a 9-by-13-inch (3-quart) casserole dish with oil.

2. Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.

3. Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.

4. Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.

5. In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.

6. Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

Tiramisu Crepes

Add a Review Contest Winner Test Kitchen Approved

Total Time Prep: 15 min. + chilling Cook: 15 min. Makes 10 servings

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

Ingredients

• 4 large eggs

• 3/4 cup 2% 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

Get IngredientsPowered by Chicory 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.

Chilled Strawberry Yogurt Soup

5 reviews Contest Winner Test Kitchen Approved

Total Time Prep/Total Time: 15 min. Makes 3 servings

I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition. —Phyllis Hammes of Rochester, Minnesota

Ingredients

• 1 pound fresh strawberries

• 1-1/4 cups vanilla yogurt, divided

• 3 tablespoons confectioners' sugar

• 2 tablespoons orange juice concentrate

• 1/8 teaspoon almond extract or 1/2 teaspoon lemon juice

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Directions

1. In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

Nutrition Facts 1 cup: 174 calories, 2g fat (1g saturated fat), 5mg cholesterol, 69mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch, 1/2 reduced-fat milk.