1 - 10 of 181 for fillings for crepes
Mix well, then place in refrigerator for 2 hours. Pour 3 tablespoons batter into crepe pan that has ... the rest. Line crepes with filling. Roll ... Bake covered with foil.
Combine pudding, mix, ... Divide mousse among crepes and roll up. ... refrigerated until ready to serve. Filling can be made 2 days ahead. Yield: 12 crepes.
Grease bottom of ... 2 tablespoons of crepe mixture and brown ... dish and bake for 30 minutes at ... return to oven cook for 5 minutes. Serves 12 or more.
Blend beaten egg ... with batter until crepe is 1/8 inch thick. Do this quickly. Cook for 1 minute and ... for one minute. Crepes can be slightly ... like a jelly roll.
Blend ingredients in blender for 10 seconds. Can ... tarragon. Roll in crepes; chill. Bake ... mixed with 1/4 cup soft butter over the crepes and uncover.
Day before, make ... Next day, make crepes. For cheese sauce, heat ... remainder of sauce over top. Garnish with sliced mushrooms and parsley. Serves 8.
1. Sift the ... nuts and rum and mix well. 5. Fill and roll the crepes. Sprinkle with a little sugar. Warm in a 375 degree oven before serving. Serves 6.
Place a sliced banana into a crepe. Add 1/2 ... liqueur, grand marnier, etc. over the top. Dazzle your guests by lighting it and serving the crepes aflame.
Peel, cored and ... and slightly brown. Stir occasionally to prevent sticking. Fill crepes and fold sides. Serve hot. Top with whipped cream (optional).
Combine first 6 ... so that the crepes are light in ... crepe to test for doneness. Crepe is ... is smooth. Yield: 1/2 cup (77 calories per 1 tablespoon).
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