Valentine’s Day – Crepes for Dessert - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Valentine’s Day – Crepes for Dessert



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    1 cup all-purpose flour
    2 large eggs
    1 cup milk
    1/2 teaspoon sea salt
    1 tablespoon unsalted butter, melted
    Oil for making crepes

    1. In a blender, mix together the flour, eggs and milk. Then add in salt and butter; blend for another 20 seconds until completely combined.
    2. Heat a lightly oiled crepe pan or sauté pan over medium high heat (I like to spread a light layer of oil with a paper towel with each crepe).
    3. Pour a scoop the batter onto the heated pan.  About 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly and thin.
    4. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Do in batches.

    Strawberry and Chocolate Filling Ingredients
    1 pint strawberries, sliced
    1 tablespoon sugar
    8 ounces semisweet chocolate (cut up into small chunks)
    1/2 cup heavy cream
    Confectioners' sugar

    1. In a small bowl add strawberries and using a spoon coat with sugar.
    2. Take a medium size pot and fill 1/3 with water.  Bring to almost a boil then turn off burner.
    3. Add a bowl that will sit in the pot but not touch the water on the pot.  Add in chocolate and cream.  Use a spoon to stir often until melted.
    4. To assemble, Take crepe and add a tablespoon of strawberries on one side of the crepe then fold over.  Drizzle with chocolate sauce then sprinkle confectioners' sugar.

    Blueberry and Ricotta Cream Filling
    1 cup ricotta cheese
    2 tablespoons confectioners' sugar plus extra for garnish
    1/2 teaspoon vanilla extract
    1 lemon, zest
    2 pints fresh blueberries
    1 teaspoon lemon juice
    1 tablespoon sugar

    1. In a small bowl combine blueberries, lemon juice and sugar.
    2. To assemble, take a crepe and spread 1/2 with the ricotta mixture then add a tablespoon of blueberries.  Either roll or fold in half.
    3. Top with additional blueberries and sprinkle additional confectioners' sugar - enjoy

    Cindy's Tip!
    Let the batter rest in the blender for at least 20 minutes before you start making crepes!