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crepes • dessert • fruit • recipes • November 19, 2011

Red-Hot Apple Crepes

by Shelly Mathie
2 cups water
½ cup sugar
½ cup red hot cinnamon candies
4 apples, peeled, cored and thinly sliced
6 oz cream cheese, softened
¼ cup milk
¼ cup chopped walnuts
12 crepes (see recipe for Dessert Crepes or Vanilla Dessert Crepes)
2 T cornstarch
2 T water

In saucepan, bring water and sugar to a boil.  Pour in candies, stir until melted; add apples; cover and simmer about 10 minutes or until tender.  Let apples stand in sauce until deep pink, turning if necessary for uniform color.  Mix softened cream cheese, with milk and nuts.  Spread on crepes.  Drain apples, saving sauce.  Dissolve cornstarch in cold water; stir into apple syrup while heating for several minutes until thickened and translucent.  Place apple slices on top of cream cheese filling; fold crepes over.  Serve with sauce.
Yields:  12 crepes.
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crepes • dessert • fruit • recipes • November 19, 2011

Strawberries and Cream Crepes

by Shelly Mathie
3 cups strawberries
1/3 cup sugar
1 cup cottage cheese
1 cup sour cream
½ cup powdered sugar
10-12 crepes

Slice strawberries; add sugar and set aside.  In blender, whip cottage cheese til smooth; stir in sour cream & powdered sugar.  Fill crepes 2/3rds full of creamy mixture and berries, fold over.  Top with remaining berries and cream.
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crepes • dessert • fruit • recipes • November 19, 2011

Strawberry Chantilly Crepes

by Shelly Mathie
12 dessert crepes
3 cups hulled and halved strawberries
¼ cup sugar
1 cup whipping cream
2 T Kirsch (I just use vanilla or omit altogether)
Whole strawberries

10 minutes before serving add sugar to prepared strawberries and mix well.  Whip cream and add Kirsch.  Gently fold strawberries into cream/Kirsch mixture.  Divide among crepes reserving 1 cup of filling for garnish.  Roll up into wedges (fold in half and then half again to form a triangle) and top with reserved filling and whole strawberries.
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chocolate • crepes • dessert • recipes • November 19, 2011

Chocolate Éclair Crepes

by Shelly Mathie
1-3.25 oz pkg vanilla pudding
1 ½ cups milk
½ tsp vanilla
½ cup heavy cream
10-12 crepes

Prepare pudding according to pkg directions – except use 1 ½ cups milk.  Bring to a boil; remove from heat and stir in vanilla.  Cover surface with wax paper (to avoid a “skin”).  Refrigerate until cool.  Whip cream until stiff.  Fold into chilled pudding.  Fill crepes with pudding; fold over.

Glaze:
1 T butter
2 ½ T sugar
2 T water
½ tsp vanilla
1-1  oz square unsweetened chocolate

In small saucepan, combine butter, sugar, chocolate and water.  Stir over low heat until chocolate melts and mixture is smooth.  Add vanilla.  Let stand 5 minutes.  Spoon over filled crepes.  Refrigerate until serving time.  
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crepes • dessert • fruit • ice cream • recipes • November 19, 2011

Strawberries Romanoff

by Shelly Mathie
2 cups sliced strawberries
¼ cup sugar
6-8 crepes
½ cup heavy cream
2 T orange juice
½ pint vanilla ice cream, softened

Sprinkle strawberries with sugar.  Fill cooked crepes with strawberries.  Whip cream until stiff; gradually beat in orange juice, then ice cream.  Spoon part of the topping over strawberries; fold crepes over.  Spoon remaining topping over crepes.
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crepes • main dish • recipes • veggies • November 19, 2011

Broccoli and Cheese Crepes

by Shelly Mathie
16 entrée crepes (see previous post)

Filling:
2 pkgs frozen chopped broccoli
2 T butter
2 T chopped onion
1-6 oz can chopped mushrooms, drained (I always use fresh sliced and sauté a bit)
2 T flour
½ cup light cream
¼ cup chicken broth
2 T parmesan cheese
1-4 oz can water chestnuts, drained and chopped
1 tsp salt
1/8 tsp pepper

Cook broccoli according to pkg directions and drain well; set aside.  In large skillet melt butter and sauté onions and mushrooms until lightly browned.  Stir in flour.  Add cream and chicken broth.  Cook, stirring until thickened.  Add 2 T grated cheese, water chestnuts, salt, pepper and broccoli.  Set aside. 
Sauce:
½ cup butter
½ cup flour
1 ½ cups light cream
2 cups milk
1 ½ cups parmesan cheese
2 tsp mustard
1 tsp salt

Melt butter and stir in flour.  Add cream, milk and stir until well-blended.  Add parmesan cheese, mustard and salt and stir until thickened and cheese has melted.  Set aside. 

Divide filling among crepes and fold.  Place in a greased shallow baking dish.  Pour sauce over all.  Bake at 350 degrees for 25-30 minute

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crepes • main dish • recipes • November 19, 2011

Manicotti with Spinach and Cheese

by Shelly Mathie
12 entrée crepes
2-10 oz pkgs frozen, chopped spinach, thawed
1 tsp salt
¼ tsp pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp nutmeg
2 cups cottage cheese or ricotta
2 eggs
2 ½ cups grated Jack cheese
½ cup parmesan cheese

Put spinach in mixing bowl with salt, pepper, garlic powder, onion powder, nutmeg, ricotta cheese or cottage cheese, eggs, 1 ½ cups Jack cheese and parmesan cheese.  Stir to mix well.  Divide among crepes and roll up.  Place crepes in greased shallow pan; cover with tin foil and bake at 375 degrees for 15-20 minutes.  Remove foil and sprinkle with remaining jack cheese; bake an additional 5 minutes.
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crepes • main dish • recipes • turkey • November 19, 2011

Turkey Crepes

by Shelly Mathie
12 entrée crepes
3 cups cubed, cooked turkey
1 can cream of chicken soup
1 ½ cups sour cream
1 tsp paprika
1 tsp salt

Combine the turkey, soup, ½ cup sour cream, paprika, and salt.  Stir to mix well.  Divide among crepes and roll up.  Place in greased shallow pan.  Spread remaining sour cream over crepes.  Heat crepes in 350 degree oven for 15-20 minutes or until hot and lightly browned.  Garnish with dill weed.  
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breakfast • crepes • main dish • recipes • November 19, 2011

Eggs Benedict Crepes

by Shelly Mathie
4 eggs (poached)
1 cup diced smoked ham
1 cup shredded swiss cheese
4 basic crepes

Hollandaise Sauce (recipe below):
3 egg yolks
4 T butter
6 peppercorns
3 T white-wine vinegar
Salt and pepper
1 T chopped dill
Combine vinegar and peppercorns in small saucepan.  Bring to a simmer and reduce to 1 T liquid.  Remove peppercorns.  Melt butter in microwave and set aside.  Place eggs in blender and mix on highest speed.  Through hole in lid, with blender still on high, slowly stream in reduced vinegar and butter to the eggs.  The mixture will be thick.  Season with salt and white pepper.  Serve immediately over crepes.  Top with dill. 
Layer eggs, ham, swiss cheese  in crepes – roll loosely.  Top with Hollandaise sauce.  Serve warm.
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chocolate • crepes • dessert • fruit • main dish • recipes • November 19, 2011

Crepe Filling Ideas

by Shelly Mathie
Below are a few ideas for things to put inside your crepe shells.  I always do my fillings from scratch, but most of these things can be purchased and thrown together for an elegant dessert.  

DESSERTS:
Strawberry Banana Delight:  strawberries, bananas, whipped cream, and chocolate sauce
Strawberry Delight:  strawberries, whipped cream and chocolate sauce
Strawberry Supreme:  strawberries, custard, whipped topping, and chocolate sauce
Banana Ultimate:  chocolate hazelnut spread, banana and toasted coconut
Banana Delight:  banana, whipped topping and chocolate sauce
Banana Supreme:  banana, custard, whipped topping, and chocolate sauce
Banana Almond Delight:  banana, toasted almonds, whipped topping and chocolate sauce
Blueberry Sensation:  triple berry jam, blueberries, and cream cheese
Blueberry Deluxe:  triple berry jam, blueberries, cream cheese and whipped topping
Orange Temptation:  mandarin oranges and custard
Orange Supreme:  mandarin oranges, custard, whipped topping, and chocolate sauce
Chocolate Temptation:  custard and chocolate sauce
Custard Delight:  custard, whipped topping, and chocolate sauce
Almond Delight:  toasted almonds, whipped topping, and chocolate sauce
Almond Supreme:  custard, toasted almonds, whipped topping, and chocolate sauce
Ultimate:  chocolate hazelnut spread and toasted coconut
Cinnamon Apple Dream:  glazed diced apples, cinnamon, and whipped topping

MAIN DISH IDEAS
California Chicken:  chicken breast strips, lettuce, guacamole, tomatoes, mild salsa, and Italian dressing
Thai Chicken:  chicken breast strips, coleslaw (no dressing), tomatoes, Italian dressing and spicy Thai sauce
Chicken Cesaer:  chicken breast strips, lettuce, creamy cesaer dressing, parmesan cheese, and bacon
Teriyaki Chicken:  chicken breast strips, lettuce, tomatoes, Italian dressing, and teriyaki sauce
Clubhouse:  chicken breast strips, sliced ham, bacon, lettuce, tomatoes, and Italian dressing
Garden Ham:  sliced ham, lettuce, tomatoes, and italian dressing
Garden Chicken:  chicken breast strips, lettuce, tomatoes, and Italian dressing
Vegetarian:  lettuce, tomatoes, guacamole, mild salsa, cheddar cheese, parmesan cheese, and Italian dressing
Ham and Cheese:  2 slices cheddar cheese, sliced ham, and parmesan cheese

NOTE:  Try using honey mustard dressing or Ranch dressing for the Italian dressing for a change.  Any veggies could be used – sprouts, peppers, onions, olives, cucumbers, pickles, etc.  
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