|by Elizabeth Wolf-Cohen|
The 50 lucious recipes in this book are a must for all chocolate lovers. Working with chocolate can be tricky but clear step-by-step photographs a...
Results 1 - 10 of 140 for sauces 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.
If you prefer, fill these chocolate crepes with vanilla frozen ... bowl and refrigerate for 1 hour or ... heat and whisk in oil and vanilla. Makes 1/2 cup.
To make crepes: Combine milk, ... 3 tablespoons batter for each crepe. Pour ... Uncover platter and pour sauce over crepes. Makes 6 crepes or 6 servings.
To make crepes: Combine milk, ... 3 tablespoonfuls batter for each crepe. Pour ... stirring constantly. To serve: Uncover platter and pour sauce over crepes.
Mix the dry ... on medium heat for approximately 1 minute ... minutes. Spread each crepe with cream cheese ... with hot Glayva mask with sauce and serve.
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.
In a bowl ... Let batter "rest" for about an hour before making crepes. If batter ... thin.) Blend in 2 tablespoons butter. Let cool until serving time.
Mix butter and ... and pour over crepes. Garnish with ... Sauce: Saturate 3 or 4 cubes of sugar with lemon extract. Place on top of orange slices. Ignite.
Melt 2 tablespoons ... butter, cover. Refrigerate for 30 minutes. Coat ... 1 min. Turn crepe over, cook until ... Repeat with remaining crepes. Spread about ... is golden, 10 minutes.
Melt butter in ... sauce. Spread each crepe with one tablespoon ... mixture. Roll up crepes. Place in ... 375 degree oven for 10 to 15 minutes. Serves 4.
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