For Easter I had a big breakfast with crepes and lots of fillings. I planned for it to be outside, but rainy weather pushed us inside. It was so delicious and I think everyone got stuffed off of crepes, we were lucky enough to have leftovers the next morning. We had regular and chocolate crepes to choose from. The fillings included strawberries, Nutella, chocolate mousse, french vanilla cream cheese pudding, apple pecan filling, and lemon curd (AC's cousin Anne brought that), and whipped cream. Recipes will follow.
Chocolate Crepe
1 cup flour
2T cocoa powder
1/4 cup sugar
1 egg
1 1/4 cups milk
Mix together until smooth (I blend my crepes in a blender, I find it quicker and less clumpy, I doubled this for a crowd)
Chocolate Mousse
1 large pkg instant chocolate pudding mix - make as directed - you can substitute cream for the milk to make it richer, but that's a lot of cream folks!
1 quart whipping cream (whipped with some sugar and vanilla until stiff) - fold into chocolate pudding. Chill until ready to serve
French Vanilla Cream Cheese Filling
1- 8 oz pkg cream cheese brought the room temperature
1- 8 oz container cool whip (can use 1 quart whip cream instead of cool whip, I used a little of both)
2 small pkgs instant french vanilla pudding
3 cups milk.
Mix cream cheese in blender until smooth. Mix pudding as directed using only the 3 cups milk instead of what is called for on the boxes. Mix with cream cheese. Fold in cool whip/cream. Refrigerate until ready to serve.
Apple Pecan Filling
1 - 21 oz can apple pie filling
1/2 c. pecans
1/2 tsp cinnamon
splash of lemon juice
Mix and serve with crepes, I thought it was best warmed up!
Here's the good part about it, we had oodle of leftover (I got my mom's mentality I think, I always double the recipes just to make sure we have enough), with the chocolate and vanilla fillings, I made cream puffs the next day and used them as the fillings. If you have any leftover apple filling, put it in a dish add a crumble topping and bake it for an apple crisp! Ta Da!
Chocolate Crepe
1 cup flour
2T cocoa powder
1/4 cup sugar
1 egg
1 1/4 cups milk
Mix together until smooth (I blend my crepes in a blender, I find it quicker and less clumpy, I doubled this for a crowd)
Chocolate Mousse
1 large pkg instant chocolate pudding mix - make as directed - you can substitute cream for the milk to make it richer, but that's a lot of cream folks!
1 quart whipping cream (whipped with some sugar and vanilla until stiff) - fold into chocolate pudding. Chill until ready to serve
French Vanilla Cream Cheese Filling
1- 8 oz pkg cream cheese brought the room temperature
1- 8 oz container cool whip (can use 1 quart whip cream instead of cool whip, I used a little of both)
2 small pkgs instant french vanilla pudding
3 cups milk.
Mix cream cheese in blender until smooth. Mix pudding as directed using only the 3 cups milk instead of what is called for on the boxes. Mix with cream cheese. Fold in cool whip/cream. Refrigerate until ready to serve.
Apple Pecan Filling
1 - 21 oz can apple pie filling
1/2 c. pecans
1/2 tsp cinnamon
splash of lemon juice
Mix and serve with crepes, I thought it was best warmed up!
Here's the good part about it, we had oodle of leftover (I got my mom's mentality I think, I always double the recipes just to make sure we have enough), with the chocolate and vanilla fillings, I made cream puffs the next day and used them as the fillings. If you have any leftover apple filling, put it in a dish add a crumble topping and bake it for an apple crisp! Ta Da!
2 comments:
I've been waiting for these recipes! Glad you posted them, thanks.
MMMMmmm - I'll have to try the chocolate ones next time I make them. (BTW - the Shredded Sweet Pork was delicious!)
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