Cheese Filled Crepes with a Fruit Topping
Recipe: #10216
July 27, 2013
Categories: Breakfast, Desserts, Cheese, French, 5-Minute Prep, Baby Shower Brunch, Fathers Day, July 4th, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, Vegetarian, more
"This is based on the Magic Pans's 'Cherries Jubilee' Crepe recipe. One of my favorite dishes. My Mom and I used to go their restaurant all the time when I was growing up. These are so delicious; and actually NOT that difficult to make. Also, these are great to prep ahead; making them, a quick dish to entertain with. The crepes can easily be made ahead and kept in the refrigerator for a couple of days, or frozen. This recipe has a classic sweet cheese filling; but, the topping ... well, use whatever fruit is in season. You can also use frozen fruit for this recipe; although fresh fruit is much better. Prep time does not include preparing the crepes."
Ingredients
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- FILLING
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- FRUIT TOPPING
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- Garnish:
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Nutritional
- Serving Size: 1 (209.6 g)
- Calories 249.4
- Total Fat - 11 g
- Saturated Fat - 3.7 g
- Cholesterol - 18.9 mg
- Sodium - 150.4 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 0.1 g
- Sugars - 30.1 g
- Protein - 3.2 g
- Calcium - 77.3 mg
- Iron - 0.2 mg
- Vitamin C - 23.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Crepes ... I used http://www.recipezazz.com/recipe/basic-crepe-recipe---made-in-blender-10119 for the crepes. This recipe should make 6-12 crepes, depending on the size. Make these ahead of time; then, refrigerate or freeze until ready to use. Let them come to room temperature on the counter.
Step 2
Filling ... Add all the ingredients and mix until smooth. Refrigerate until ready to use. I like to let it set, or rest, at least 1 hour to develop the flavors before serving.
Step 3
Fruit Topping ... Now, the Magic Pan originally did a Cherry topping, which was very good; but, I really prefer to use seasonal fruit. Peaches, blueberries, and strawberries are my favorites. You could also use a mix of fruit too, which would also be delicious.
Step 4
Add the water, fruit, sugar (I start out with less, because you can always add more), and bring to a light boil; then, reduce to a simmer for at least 10-15 minutes, just until the fruit begins to break down. Then, mix corn starch with a little cold water, add to the sauce; and mix until the sauce thickens. Remove from the heat and add the almond extract and brandy. Return to the heat heat for just a minute or two.
Step 5
Almonds ... You don't have to toast them, but I prefer too. These can be done in the oven, or in a dry saute pan. Just a few minutes until lightly toasted. Again, this is optional.
Step 6
Serving ... I like to warm up the crepes a bit before filling them. Just a couple of seconds in the microwave does the trick; simply place them between 2 paper towels.
Step 7
Then, add the filling to the crepe, roll or fold - your choice; plate, and top with the warm fruit sauce. Garnish with a little powdered sugar and toasted almonds. ENJOY!
Tips
No special items needed.