Dessert Crepes #3 – Chocolate Covered Strawberry Crepes

The last of my creations with crepes this week was a combination of two of my absolute favorites:  Chocolate and Strawberries!

Chocolate Covered Strawberry Crepes

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Crepe:

  • 1 1/2 Cups Milk
  • 3 Eggs
  • 3 Tbsp. Water
  • 2 Tbsp. Peanut Oil
  • 1 1/2 tsp. Vanilla
  • 1 1/2 Cups Flour
  • 1/4 Cup Sugar
  • 1/4 Cup Cocoa
  • 1/8 tsp. Salt

Chocolate Cream Filling:

  • 8 oz. Cream Cheese
  • 1/4 Cup Sugar
  • 1/2 Cup Sour Cream
  • 1/2 tsp. Vanilla
  • 1/3 Cup Chocolate liquor
  • 8 oz. Tub Cool Whip

Garnish:

  • 1 lb. Fresh Strawberries
  • 3 Tbsp. Brown Sugar
  • Hot Fudge
  • Whipped Cream

To prepare the crepes:  Place all crepe ingredients in blender and process until smooth.  Refrigerate for 30 minutes.

When batter is chilled, heat a small fry pan over medium heat.  Spray pan with cooking spray.  Pour enough batter into hot pan to cover the bottom.  Cook until top has a dull finish.  Flip and cook an additional 15 seconds.  Remove from pan and separate with waxed paper sheets.

To prepare chocolate creme:  In a large mixing bowl beat cream cheese and sugar until fluffy.  Beat in sour cream and vanilla.  Fold in liquor and whipped topping.  Refrigerate.

Before assembly, mix strawberries with brown sugar and let sit 30 minutes.

To assemble:  Place a chocolate crepe on plate; spread 2 Tbsp. cream down center of crepe; top cream with sugared strawberries and roll.  Garnish with whipped cream, hot fudge, and additional strawberries.  If you want it ever more chocolatey, you can use additional hot fudge in crepe before rolling.

These crepes are sure to satisfy even the toughest of chocolate cravings, something I am always on the lookout for, and for this I am — Simply Grateful.

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Dessert Crepes #2 – Tiramisu Crepes

A favorite dessert at the holidays around our house is Tiramisu.  The only trouble with this dessert is that it tends to be heavy and filling.  Almost too filling after a big meal.  So, making this into a lighter crepe version works out perfectly when having a holiday dinner party.

Tiramisu Crepes

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Crepes:

  • 4 Eggs
  • 3/4 Cup Milk
  • 1/4 Cup Club Soda
  • 3 Tbsp. Melted Butter
  • 4 Tbsp. Strong Coffee
  • 1 tsp. Vanilla
  • 1 Cup Flour
  • 3 Tbsp. Sugar
  • 1/4 tsp Salt.

Filling:

  • 8 oz. Mascarpone Cheese
  • 8 oz. Cream Cheese
  • 1 Cup Sugar
  • 1/4 Cup Kahlua
  • 2 Tbsp. Vanilla
  • Baking Cocoa and Whipped Cream for Garnish

First, make the crepes.  In a blender, combine eggs, milk, soda, butter, coffee and vanilla.  Beat until well combined. Add flour and sugar and mix well.  Cover and refrigerate for 30 minutes.

Heat a small skillet over medium heat and spray with cooking spray.  Pour just enough batter into heated pan to cover bottom.  Cook until top of crepe has a dull finish.  Flip and cook an additional 10 seconds.  Remove from pan. When cool, stack on plate with waxed paper in between.

Next, make filling.  In large mixing bowl beat cheeses until smooth.  Add sugar and beat till fluffy.  Stir in Kahlua and vanilla until well combined.  Chill until ready to use.

To assemble, place crepe on plate, spoon two tablespoons of cream filling down center, roll up.  Top with whipped cream and sprinkle with cocoa.

This crepe is much lighter than the traditional tiramisu making it possible to enjoy maybe more than one after dinner, if you are so inclined, and for this I am — Simply Grateful.

Dessert Crepes #1 – Black Forest Cherries Jubilee Crepes

I love to serve dessert crepes to guests. They are super impressive and super easy. Two of my favorite characteristics when making any dessert. Recently I decided to try combining three of my favorite tastes into one crepe: tart cherries, red velvet, and cream cheese. Thus emerged my Black Forest Cherries Jubilee Crepe.

The base for the Black Forest Cherries Jubilee Crepe is a red velvet crepe. On top of this is spread a fluffy cream cheese filling, then topped with cherries jubilee, folded, and garnished with a dab of whipped cream. Decadent in every way.

Black Forest Cherries Jubilee Crepe

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Crepe:

  • 2 eggs
    1 1/4 Cups Milk
    1 tsp. Sugar
    1/8 tsp. Vanilla
    3/4 Cup Flour
    1 1/2 Tbsp. Cocoa Powder
    2 tsp. Red Food Coloring
    Cooking Spray

Cream Cheese Filling:

  • 1 Cup Heavy Whipping Cream
    1 8 oz. Package Cream Cheese
    1 1/4 Cups Powdered Sugar
    1/2 tsp. Vanilla

Cherries Jubilee Topping:

  • 1 Quart Canned Tart Cherry Pie Filling
    1/2 Cup Brandy
    Whipped Cream

The first step to making these crepes is to prepare the crepe batter. In a blender, beat eggs until light. Add remaining ingredients and blend until smooth. Let stand 5 minutes.

Heat small fry pan over medium heat and spray with cooking spray. Pour just enough batter in pan to cover the bottom of the pan. Cook until the top of the crepe has a dull finish. Flip and cook for 10 seconds more.

Place a sheet of wax paper between each crepe. These can be refrigerated until used or frozen if not using right away.

Next, prepare the cream filling. In a small bowl, beat the whipping cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth; fold in whipped cream. Chill until ready to serve.

Finally, it’s time to make the cherries jubilee. For this, in a fry pan, heat the cherry pie filling. In a separate small pan, heat the brandy. When ready to serve, bring the cherries and brandy to the table, slowly pour the brandy over the warm cherries, light with a long match and watch the blue flames.

To assemble the crepes. Start with a red velvet crepe, spread 2 heaping tablespoons of cream down the center of crepe, top with 2 tablespoons of cherries jubilee, roll up. Top with a dab of whipped cream and garnish with a single cherry.

This is one of the most decadent crepes I make and one of the best received. Anytime you serve something that is flaming, it is sure to be a hit.

This recipe might sound like a lot of work, but it really isn’t. It is well worth giving a try. I did, and for this I am — Simply Grateful.