How To make Apple Raisin Crepes
3/4 c Quaker Oat Bran hot cereal;
-uncooked 1 ts Baking powder
1 c Skim milk
3 Egg whites; slightly beaten
1 T Margarine
1 c Ricotta cheese, part skim
1 sm Apple; finely chopped
2/3 c Raisins
1 T Sugar, confectioners
1/2 ts Vanilla
2/3 c Lite pancake syrup
1/4 ts Cinnamon
Combine oat bran and baking powder; add to combined milk, egg whites and margarine, mixing well. Heat a 6 to 7 inch crepe pan or skillet over medium heat; lightly coat with non-stick spray or lightly oil before making each crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 1/2 minutes or until top looks dry. Turn; cook an additional minute. Stack between sheets of wax paper. Combine ricotta, apple, raisins, sugar and vanilla; mix well. Spoon about 2 tblsp. along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Combine syrup and cinnamon; heat over medium heat about 2 minutes, stirring occasionally, or until heated through. Just before serving, pour 2 tblsp. over each crepe. Makes 5 servings--10 crepes. (about 300 calories per 2 crepes)
How To make Apple Raisin Crepes's Videos
Quick and easy breakfast recipe /Breakfast ideas 2021/ French apple crepes recipe
Here I am with easy breakfast recipe French apple crepes.
These french crepes with apple are so easy to make that these surely will become everybody's favorite. A simple breakfast with a bit of fancy look.
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Ingredients;
All purpose flour 1 cup
Sugar 1 1/2 Tbsp
Milk 1 1/2 cup
Egg 1
Filling;
Apple 2
Sugar 1 Tbsp
Cinnamon powder 1/4 Tsp
Lime Juice (1/2 ) 1 Tsp
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Cooking with Cassie: Apple Crepes
What do you do when you get a new crepe maker? You test it out for the first time on film. This is the first video in the Cooking with Cassie series and this one turned out pretty awesome! Give Cassie some other suggestions to cook.
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Delicious Apple and Raisins Crepes served on Emirates Flights
Ingredients
#ChefRaphael #BringingCookingBack #LearnToCook #cookingathome
UNFORGETTABLE APPLE RAISIN CREPES | BREAKFAST | FOODIES CLUB
Breakfast is one of the most paramount meals known to man… and as know a Delicious breakfast fuels you up for the day and sways the moods of your day. With that in mind, let’s whip up some treats to get your day started with Chef Andy as he makes Apple Raisin Crepes.
#ChefAndyThuo#Foodies#Breakfast#AppleRaisinCrepes#BrandPlusTV
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Beth's Foolproof Crepes Recipe | ENTERTAINING WITH BETH
Learn how to make my easy crepes recipe simple enough even if you are a beginner new to cooking!
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BETH'S EASY CREPES RECIPE
Makes 8-10 Crepes
Ingredients:
1 cup (120 g) of All Purpose Flour
1 tbsp (13 g) sugar
pinch of salt
2 eggs, beaten well
2 cups (475 ml) of milk
4 tbsp (60 ml) melted butter
assorted jams for filling
powdered sugar for dusting
grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
METHOD:
In a large bowl whisk together the flour, sugar and salt. Then pour in the milk, and whisk, then add the beaten eggs, and then add the melted butter.
Dab some grapeseed oil on a paper towel and liberally grease a non-stick skillet that measures 9 ½ inches at the bottom (total circumference of pan will be around 12 inches). Heat pan on medium high heat, until hot.
Ladle out 1 serving of batter with a standard sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
Once the batter looks dry on the top and the edges begin to turn golden brown, take a long , skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up when side, gently grab it with your hands and flip!
Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
BETH'S HOMEMADE CHOCOLATE SAUCE
Makes 3 cups
1 (12 oz) (340 g) bag of chocolate chips
2/3 cup (160 ml) heavy cream
1 tbsp(15 ml) honey
1 tsp (5 ml) of vanilla
METHOD:
To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla. Stir to combine and serve warm over ice cream. Store in fridge, and microwave to re-liquify. Will last for a week in the fridge.
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#Crepes with ricotta & apples & pears stuffing ????
Crepes with ricotta & apples & pears stuffing ????
Ingredients
For batter
???? Eggs - 3 pcs.
???? Milk - 500 ml
???? Sugar - 50 g
???? Salt - 1 tsp.
???? Sunflower oil - 3 tbsp.
???? Vanilla essence - 0.5 tsp.
???? Wheat flour - 300 g
For stuffing
???? Apples - 2 pcs.
???? Pears - 2 pcs.
???? Cinnamon - 1 tbsp.
???? Raisins - 15 g
???? Dried cranberries- 15 g
???? Honey - 3 tbsp.
Prepare the batter for the crepes. Crack the eggs into a deep bowl. Whisk it. Add milk, sugar, salt, vanilla essence, and sunflower oil. Whisk everything with a mixer or with a whisk.
Gradually add flour and continue to whisk. The dough should come out as heavy cream and without lumps.
Heat a frying pan and grease it with vegetable oil. Fry the crepes for about 2-3 minutes on each side. While frying, from time to time, grease the pan with vegetable oil.
Dice the apples and pears. Add butter to the preheated pan, add the apple, pears, honey, and cinnamon. Add raisins and cranberries at the end.
Stew over medium heat for 10-15 minutes, stirring occasionally.
Let the stuffing cool.
Spread the ricotta on the crepe, put the filling on top and fold it.
Enjoy!