Looking for Crepe Fillings???

[cjm]

I have cheated and recently purchased a package of ready-made crepes. Does anyone have any suggestions on some fillings? I'd like some "breakfast" type fillings and/or "fruit" type fillings...actually ANY type fillings. I know there was a previous post re: this but looking for additional ideas.

TIA! Jean

[Laura B]

My favorite simple filling is a light spreading of Nutella. Yum!

[Gail]

Excuse me if I've previously mentioned this. Getting old, you know...

Seems to me there are two things I am forever plugging: (1) CL's Churrasco with Chimichurri Sauce, which has absolutely nothing to do with crepes, and (2) ratatouille crepes. Since I just finished plugging the churrasco on the favorite recipe thread, guess it's your turn!

Fabulous thing to put in crepes, with or without the addition of a bit of crumbled Italian sausage, topped with jack cheese and put under the broiler to brown.

Oh dear. Poor keyboard. I've started to drool.

[Donna P]

#1 for breakfast: Spread w/strawberry jam and fill w/cottage cheese

#2 for dinner: mu shu pork

[mb]

Nutella!

[Karen M]

Nutella and bananas

[rinsav]

Funny you should post this....I just made crepes tonight! I actually used an idea that AvrilH (I think) posted when I asked for French toast ideas. She suggested that you take a can of peaches in light syrup (15oz). Drain the syrup into a pan and add 1/4 cup brown sugar and 1 Tbsp cornstarch. Heat until thickened and add peaches. She said she uses this mixture as a topping for french toast. I decided to put this mixture in crepes with a sprinkling of powdered sugar on top. It was tasty! Thanks, AvrilH!

Another filling I've made is to mix lowfat yogurt and fruit together. It's very good too. Enjoy!

[KValley]

Yet another vote for Nutella! Also, chestnut pudding and whipped cream. I've never seen chestnut pudding in the U.S.(it came in a tin in France), but it's made from the meat of roasted chestnuts, blended with sugar- incredibly rich and decadent- fill crepe and top off with whipped cream.

[JennieL]

Pleezzzee.. no more talk of Nutella! That sounds delicious on crepes. However, I'm afraid I might eat the whole jar.

[AvrilH]

I am too thrilled my peach sauce was a hit! http://www.cookinglight.com/bbs/smile.gif That cheered me up after a BAD day.

But so does a discussion of crepes: Here is a non-light idea that I grew up with. Spread the crepe with a little butter, sprinkle with cinnamon-sugar and raisins, roll and bake (I guess about 10 minutes on 350). This is what my mom did with leftovers and I'd get them in my lunch box. I was the only kid in school with crepes in my lunch box! What a mom.

CL had a fab chocolate-souffle crepe recipe years ago - does anyone still have it? You made a chocolate souffle batter, then poured a bit into your crepe, and folded the crepe over. Bake immediately, and the souffle poufs up and out the crepe. The presentation was dramatic, and the taste was terrific.

[emilycat]

Pleezzzee.. no more talk of Nutella! That sounds delicious on crepes. However, I'm afraid I might eat the whole jar.

Hmmm...sounds like a familiar scenario. http://www.cookinglight.com/bbs/smile.gif

[cjm]

I've had a busy day and am just now checking BB. Thanks everyone for such good & seemingly easy ideas!!

Nutella is new to me-anxious to try it. Do you suppose supermarket carries it - which section might I look in?

[SusieO]

You can usually find Nutella near the peanut butter. Be careful with it, though. I don't allow myself to buy it anymore because I could eat the whole thing with a spoon. http://www.cookinglight.com/bbs/biggrin.gif

[lorilei]

My absolute favorite "brunch" crepe is filled with asparagus and chicken in cream sauce.

There's an excellent recipe for this in one of the more recent issues of Bon Appetit. I lightened it a bit and made it for company a week or two ago. http://www.cookinglight.com/bbs/smile.gif Makes me drool just thinking about it...

[Gail]

I'm drooling; Lori's drooling...

Bet you're all dying to have slobbery old us in your homes... http://www.cookinglight.com/bbs/tongue.gif

[cjm]

lorilei - since we are drooling...PLEASE post your "favorite brunch crepe - asparagus & chicken in cream sauce"!

Is it the June or July issue of Bon Appetite?

[This message has been edited by cjm (edited 06-27-2001).]

[aggie94]

This topic came up recently, so you might find some other ideas here:
http://www.cookinglight.com/bbs/Forum1/HTML/005411.html

[lorilei]

cjm - I think it was the June issue (I've had it for a couple of weeks, and I doubt the July issue was out yet...)

Love to post the recipe, but I don't have it here. If I can remember to bring it back to work with me, I promise to post it tomorrow. http://www.cookinglight.com/bbs/smile.gif

It was basically cubed, cooked chicken and steamed asparagus in a delightful cream sauce. Probably something akin to Chicken a la King with Asparagus http://www.cookinglight.com/bbs/smile.gif

[Little Bit]

I'm such a newbie that I'm not certain of the etiquette of replying to older threads, but since the topic is so delicious, I thought I'd reply just the same.

I noticed KValley's mention of "chestnut pudding" in this post, and thought I'd mention that I've heard the same stuff referred to as Chestnut Cream.

I've seen it for sale various places online, but only ever seen it for sale 'in the real world' around Thanksgiving and Christmas, and only in groceries considerably larger and better stocked (and further north) than any near my current residence. I didn't realize how divine it was until I went to France a few years ago. Yum!

Definitely a taste worth trying!

[browneye]

Originally posted by KValley
Yet another vote for Nutella! Also, chestnut pudding and whipped cream. I've never seen chestnut pudding in the U.S.(it came in a tin in France), but it's made from the meat of roasted chestnuts, blended with sugar- incredibly rich and decadent- fill crepe and top off with whipped cream.
Julie- Larry's in Redmond carries the chestnut item you speak of. In a tin. It is in the baking aisle where the spices are, bottom shelf to the right of the spices. I happened across it this morning while I was picking up some evaporated milk for my chicken artichoke crepes. I will post that recipe too...

[browneye]

I revitalized this recipe by reducing the fat from 35 grams per serving down to 12! I would not recommend the pre-packaged crepes that you buy, because most contain sugar, and that just doesn't work well with this filling.
I cheat and purchase a pre-roasted chicken for this sometimes if I am in a hurry.

I have made these with spinach or asparagus instead of artichokes, Leeks instead of onion, and Portabello mushrooms instead of chicken. All are really yummy! If you don't like rosemary, you don't need to use it.

Note: Nutritional information does not include the crepe. Mastercook didn't list this as an ingredient. CL's basic crepe had calories, 41, fat o.8, protein 2.6, carb 5.8..

* Exported from MasterCook *

Chicken and Artichoke Crepes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Low-Fat Entrees
Main Dishes Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 crepes
1 onion -- chopped
1 clove garlic -- crushed
1/4 pound mushrooms -- sliced
2 tablespoons flour
2/3 cup chicken broth
1/2 cup evaporated skim milk
2 cups cooked chicken -- diced
1 can artichoke hearts -- drained and cut into thirds
1/3 cup parmesan cheese
1/4 teaspoon rosemary -- Or 1/2 tsp fresh chopped
1/2 cup shredded swiss or Gruyere cheese --
1 tablespoon butter

Prepare crepes or bring to room temperature, if refrigerated. In a wide frying pan over medium heat, melt 1/2 tablespoon of the butter. Add onion and mushrooms and garlic and cook until onion is soft. Add remaining butter and flour, and cook, stirring until bubbly. Gradually pour in broth and cream and continue cooking and stirring until sauce boils and thickens. REmove from heat and stir in chicken, artichokes, parmesan, rosemary and salt, cool slightly.

Spoon filling down center of each crepe and roll to enclose. Arrange crepes, seam side down, in a shallow casserole. Bake, covered, in a 375º oven for 20 minutes.., or until heated through. Remove from oven, uncover and sprinkle Swiss cheese over crepes. Return to oven and bake, uncovered, for 5 more minutes or until cheese melts.


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

Per Serving (excluding unknown items): 305 Calories; 12g Fat (37.1% calories from fat); 34g Protein; 14g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 430mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0

[Alisa]

The best crepes I ever had were filled with chopped pears that had been fried in a little butter with brown sugar. Yummmmmm

[Little Bit]

Just wanted to say thanks very much for the chicken and artichoke recipe, it sounds divine!

Also, I remember a fabulous crepe dish I had once, don't remember exactly, that had peaches, brown sugar and sour cream as a filling. Mmmm ... . It's really best with fresh peaches, not canned.
Yogurt didn't make a very satisfying substitute for the sour cream, though.

One of my favorite crepe fillings will always be simply butter and sugar, cooked together til they sizzle, then add the crepe and fold it. I've even caramelized the sugar before adding the butter, and/or added a bit of cream. NONE of these suggestions have anything to do with 'cooking light' but they are wonderfully decadent with flavor just the same.
Of course, now that I've discovered 'Chocolate Stuff' (thanks a LOT, guys! :D ) my imagination is working overtime to figure out how to use it as a crepe filling. Hmmm...

[Svadhisthana]

Bananas sauteed in a little butter or magarine with cardamom or cinnamon. You can degalze the pan orange juice or even RUM;) . yum yum yum.

[Anne]

For fruity, breakfast crepes we like to mix equal parts non-fat yoghurt and low fat cottage cheese or ricotta, with fresh berries and bananas, roll up and munch down. yum! For a more savory crepe we use crab, green onion, and a bit of low fat creamcheese. Or substitute a bit of peanut sauce or peanut butter with a bit of curry for the cream cheese, add fresh cilantro and a squirt of lime for a real crabby eye-opener.

[cjm]

Thank you Little Bit for renewing this thread!!! and welcome to the BB.

What good ideas you guys have! I'm anxious to try the Chicken & Artichoke Crepes and experiment with the good fruit suggestions.

Thought I'd try the Chicken a la King too.

I've never used the Chestnut Pudding/Chestnut Cream-I'll be looking for it at the store.

Jean

[ClaireM]

Just curious. Does everyone make their own crepes, or do you buy them prepared? I've made crepes a couple of times in my life, but it seems like a lot of work (for me anyway). How are the packaged ones?

[KValley]

I'm so glad I decided to take another gander at this thread! Paula, you found chestnut cream at Larry's- this is exciting. Time for a crepe fete, I believe!

Welcome to the BB, Little Bit (I love your "location" :)) Prepare to become hopelessly addicted to this BB (and Nutella, as it sounds like you found some!)

Alisa, I love the carmelized pears idea- I'll save that one for a mid-winter treat- sounds decadent.

Mmm...in a crepe reverie...

[Little Bit]

I make my own crepes pretty regularly. It isn't very hard if you have the right size pan. Don't forget to let the batter rest before you use it.


Also, 'Chocolate Stuff' a.k.a. 'Baked Fudge' recipes can be found if you search the forums. It isn't the same stuff as Nutella, which is just too convenient for my own good! :)

[Ohioan]

I'll bet barbecued beans would be great rolled up in crepes!

Cheers,
Phoebe

[Little Bit]

I'll bump this one up again, to say that I've made a cheese and bean crepe dish very similar to some of the enchilada dishes CL has featured. I find it an easy way to use up leftovers crepes, beans and cheese!

Red Beans and Rice are also very nice in a crepe, but it only has really worked for me if the red beans are soupy enough to have some extra gravy for the dish, otherwise it's all a bit too dry for my taste.