Review: Blender Crepes (June 2000)

[Karen M]

Just made these crepes for a snack for me and the DH. They were very easy and tasted great. My only other attempt at crepes resulted in a lumpy, unattractive mess. Using the blender was key to a smooth batter.

We topped them with melted Nutella, peanut butter, and sliced bananas. Yum.

[Luv to Cook]

I made crepes this morning too! We had nutella with bananas...so good!

I think I will try the blender crepes next time.

Anita

[Packy]

Where do you find the nutella?

[Karen M]

Costco, next to the Peanut Butter.

I also found this link you could use to find a store near you that carries it.
http://www.nutellausa.com/locatornet.htm



[This message has been edited by Karen M (edited 04-02-2001).]

[ElinorC]

I finally copied a crepe dessert that we had eaten in a great restaurant in Dartmouth, NS last fall. I make Cl's Dessert Crepes, the cream cheese filling from a strawberry and cream crepe and a raspberry sauce from another recipe. This was topped with fresh fruit (I had strawberries and blueberries but the restaurant used kiwi, mango and raspberries)and confectioner's sugar. It was delicious and very pretty. The recipes are as follows if anyone is interested.


* Exported from MasterCook *

Cream Filling for Crepes

2/3 cup light process cream cheese product -- softened
1/3 cup powdered sugar -- sifted
3/4 cup nonfat sour cream
1 teaspoon vanilla extract -- (or lemon juice and rind)

1. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, and vanilla extract; beat until smooth.

Yield: 6 servings of 1/4 cup each.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; 4g Fat (33.9% calories from fat); 5g Protein; 12g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Lean Meat; 1 Other Carbohydrates.



* Exported from MasterCook *

Dessert Crepes


1 1/4 cups all-purpose flour
1 1/2 cups skim milk
1 tablespoon margarine -- melted
1 egg
Vegetable cooking spray
1 tablespoon sugar

1. Place flour and sugar in a medium bowl. Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth. Cover batter, and chill for 1 hour.

2. Coat an 8-inch crepe pan or non-stick skillet with vegetable cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

3. Carefully lift edge of crepe with spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly browned. Turn crepe over, and cook 30 seconds on other side.

4. Place the crepe on a towel, and allow it to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

Notes: Prepared crepes can be frozen (separate with wax paper). Excellent with Cream Filling, Raspberry Sauce and mixed fresh fruit. Sprinkle with powdered sugar.

Yield: 12 servings.

Per Serving (excluding unknown items): 456 Calories; 9g Fat (18.0% calories from fat); 17g Protein; 75g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 191mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.



* Exported from MasterCook *

Raspberry/Blackberry Sauce for Crépes

1 cup raspberries -- (or blackberries)
1/4 cup water
1/4 cup sugar -- (or to taste)
1 teaspoon vanilla

1. Process berries and water in food processor until thoroughly mashed. (If using frozen berries, decrease the amount of water by half.) Heat in a small saucepan and then strain to eliminate seeds. Press pulp to extract all moisture. Season to taste with sugar. If sauce is too thin, add 1 teaspoon cornstarch dissolved in 1 teaspoon water to sauce and bring to a boil over medium heat until thickened.

Yield: 6 servings of 2 tablespoons each.


Per Serving (excluding unknown items): 45 Calories; trace Fat (2.2% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.

[Karen M]

Sounds wonderful. Thanks for sharing!

[Packy]

Karen M: Thanks so much for the link to find a store by me that sells nutella. I have two choices here in town - Albertson's and K-Mart. I'm so excited.

[Karen M]

You're welcome! Hope you are successful in your finding it.

[donleyk]

We tried the recipes that ElinorC posted for crepes and they were great. What a pleasant dessert, on a warm night!

I must tell you, my DH offered to help and as difficult as it is for me to let go, I do try to let him lead. It has been eons since I made crepes and the first two weren't the size that they probably should be and he commented on it. I handed him the pan. He was having so much fun by the time we were done! He actually flipped the crepes! Only 2 of them folded and even then, he was able to get the wrinkles out. What a riot. He was so proud of himself. I stacked the extras, put together the ones we were going to eat (topped with some very tart blueberries!) garnished and put them in the 'fridge until he was done with the batter. Went out on the back porch and ate our crepes on a very beautiful Sunday evening in April. It was wonderful!

Thanks for the recipe and letting me ramble on!