How To make Berry Crepes with Orange Sauce
1 c Fresh blueberries
1 c Sliced strawberries
1 T Sugar
3 pk Cream cheese, softened (3oz)
1/4 c Honey
3/4 c Orange juice
8 Crepes (6 1/2")
1. Combine blueberries, strawberries and sugar in small bowl; set aside.
2. To prepare sauce, beat cream cheese and honey until light; slowly beat
in orange juice. 3. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon about 1
tablespoon sauce over berries. Roll up; place on serving plate. Repeat with remaining crepes. 4. Pour remaining sauce over crepes.
How To make Berry Crepes with Orange Sauce's Videos
Professional Baker Teaches You How To Make CREPES!
Anna's favourite crêpes recipe is a variation on Crepes Suzette, a classic French dessert where the crepes are prepared tableside in an orange sauce. Here I warm the crepes in a caramelized pineapple sauce and top them with ice cream and fresh raspberries.
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Recipe
Serves 6 to 8
Crepe recipe makes 8-10 large or 16-20 small crepes
Crepes:
150 g (1 cup) all-purpose flour
12 g (1 Tbsp) granulated sugar
250 mL (1 cup) 2% milk
2 large eggs
45 mL (3 Tbsp) vegetable oil
125 mL (1/2 cup) club soda
Assembly:
150 g (3/4 cup) granulated sugar
splash water
60 g (1/4 cup) butter
500 mL (2 cups) diced fresh pineapple
Juice of 1 lime
5 mL (1 tsp) vanilla extract
Vanilla ice cream and fresh raspberries, for serving
Directions
1. For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil. Chill this for an hour before making the crepes. Right before making the crepes, whisk in the club soda (the batter will be thin).
2. Heat a crepe pan or non-stick skillet on medium heat and grease lightly. Ladle a little batter onto the centre of the pan and lift it to swirl it so that the batter covers the pan in an even layer in a circle. Return the pan to the heat and cook it until the top surface of the batter appears dry (matte). You may find that you have to fiddle with the temperature and the amount of batter to find “just right”. Gently lift and flip the crepe over, cooking it just 30 seconds. Remove this to a parchment-lined baking tray and continue with the remaining batter, greasing the pan lightly after each crepe. After the crepes have cooled, they can be stacked on top of each other and wrapped in plastic wrap. If using the crepes on the same day, leave them at room temperature. If you are making them ahead, freeze them and thaw on the counter when needed.
3. To assemble the dessert, have all of the ingredients measured and on hand, since you will want to prepare this in front of your guests and serve immediately. Fold the crepes into quarters arrange on a plate or platter.
4. Place the sugar and a splash of water in a large sauté pan over high heat. Let the sugar melt and bubble (shake the pan a little to ensure it melts evenly at first) until it just begins to caramelize, about 90 seconds to 2 minutes. Add the butter and stir this in vigorously with a wooden spoon. As soon as the butter has melted, add the pineapple, lime juice and vanilla and return this to a bubbling state over high heat, stirring gently. Push the pineapple towards the side of the pan and use a pair of tongs to drop in a few of the crepes and swirl and swish them in the sauce to warm them. Arrange 2 warmed crepes on each plate and spoon the pineapple sauce overtop. Top each plate with a scoop of ice cream and a sprinkling of raspberries. Serve immediately.
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How to make the perfect Berry Compote in under 15 minutes | 3 ingredient recipe | Easy dessert
This is a tasty Berry Compote recipe with only 3 ingredients. This recipe is so simple although it is full of flavour and is so tasty. This can be done with any type of frozen fruit following this method.
Add this Compote onto a dessert or add it to yoghurt to make it a flavoured yoghurt for breakfast. Enjoy!!
French Crêpes with Ricotta and Berry Filling- A Traditional and Sweet Crêpes Recipe
This delicious crêpe recipe is filled with ricotta cheese and topped with the sweetness of berries. Lime zest and juice add an extra fresh flavor to this classic French crêpe with berries recipe that is perfect for a weekend brunch, or for any day. ► Click through to view the quick, 1 minute how-to video to make the best crêpes.
The magic of crêpes is that they can be personalized for individual tastes. This crêpes recipe features the classic filling of ricotta, harmonizing with the sweetness of fresh berries. These crêpes are easy to make and are packed with your choice of berries, enabling you to create a new favorite that your family and friends will ask for time and again.
Creating a delicious brunch does not need to be complicated. Crêpes are quick and simple to make, and require only three ingredients – flour, eggs and milk. ► Click here for a step-by-step guide on how to prepared these delicious Crêpes with Ricotta and Berry Filling.
What you’ll need:
✔¼ cup flour
✔2 eggs (separate 1 egg)
✔3 tbsp. sugar
✔1 pinch salt
✔1 cup milk
✔5 cups mixed berries (e.g. blackberries, blueberries, strawberries, raspberries)
✔1 orange
✔2 tsp. orange liqueur
✔1 organic lime
✔1 cup ricotta
✔2 pkg. bourbon vanilla sugar
✔2/3 cup whipping cream
✔3 tbsp. butter
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Category
How to Make Crêpe Suzette (With Orange & Vanilla Sauce)
Chef Prashant makes this delicious dessert for you in this video!
Ingredients:
Flour 25o gm
Egg 3 no
Salt 1 pinch
Caster sugar 30 gm
Honey 10 ml
Melted butter 50 gm
Vanilla essence 5 ml
Milk 500m l
Orange juice 200 ml
Vanilla pod 2 no
Whole orange 1 no
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Crepe Suzette
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Ingredients (serves 2)
-Crepe-
50g Cake flour
15g Sugar
1 Egg (60g)
120g Milk
10g Butter (unsalted)
1 pinch of salt
-Sauce-
1 Orange (with pleasant aroma)
150 – 200ml Orange juice
20g Sugar
20g Butter
10 - 20ml Cointreau (up to you)
10ml Grand Marnier (up to you)
-Topping-
Any ice cream you like. My favorite is cookies and cream.
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Making The Perfect Crepe (3 Ways)
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Making crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways.
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Full Recipe:
Ingredients Needed:
Crepe Batter:
- 1 cup (150g) all-purpose flour
- 1 cup (240ml) milk
- 2 eggs
- 1 egg yolk
- 1 tablespoon (14ml) vegetable oil
- 1.5 tablespoons (25g) sugar
Crepe Suzette:
-1x batch of crepes
- 3/4 cup (150g) granulated white sugar
- 1/2 cup (110g) unsalted cold butter, cut into cubes
- 3/4 cup (180ml) orange juice
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) Grand Marnier
- Orange zest
Ghiradelli Mexican Hot Chocolate Hazelnut Spread:
- 1x batch crepes
- 1/2 lb (225g) hazelnuts, raw (get an extra 1/2 lb in case we need)
- small pinch of fine sea salt
- 1/4 cup (45g) unmelted Ghiradelli chips
- 6 tablespoons (80g) cocoa power
- 1 cup (205g) powdered sugar
- 2 tablespoons (24g) hazelnut oil or vegetable oil
- 4 egg yolks
- 1/3 cup (70g) sugar
- 1/2 cup(120ml)cream
- 1/2 cup (120ml) milk
- 1 vanilla bean
- 1/3 cup (60g) melted Ghiradelli milk chocolate chips
Mexican hot chocolate mix:
- 1/4 cup (55g) powdered sugar
- 2.5 tablespoons (40g) cocoa powder
- 1 tablespoon (12g) cinnamon
- 1 tablespoon (13g) instant espresso
- 1 teaspoon (3g) cayenne
Savory Breakfast Crepe:
Mornay-
- 2 tablespoons (30g) butter
- 2 tablespoons (20g) flour
- 1.25 cup (275ml)milk
- 1/2 cup (70g) gruyere cheese
- salt to taste
- pinch of fresh nutmeg
Assembly-
- 8 good slices prosciutto di parma
- mornay
- shredded gruyere cheese
- 4 large eggs
- 2 tablespoons finely chopped parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon lemon zest
- flakey salt
- fresh cracked black pepper