I’ve loved delicious treats (especially breakfast ones!) for as far back as I can remember. Sunday mornings, we would always have waffles, sometimes even bacon waffles, where the bacon was cooked inside the waffle. Then they were topped with delicious maple syrup. Um, yum! On the other hand, I just love fresh fruit. When summer comes, I do as much fruit harvesting as I can. We grow strawberries here, raspberries, and grapes. If we don’t grow it, we go pick it at local U-Pick farms, which always makes for a fun family day out. Usually by the time summer is over, I’ve got jars of jams and jellies, and plenty of fresh fruit tucked away into the freezer to use all winter long. While it doesn’t taste quite as good as fresh off the vine, it still tastes better than store bought, out of season fruit. The photo below is my husband and son enjoying an afternoon picking strawberries at a local farm. A bonus in this, is supporting local farmers! We picked 7 1/2 lbs of strawberries for about $10!
Today, I want to share with you my favorite recipe for delicious fruit crepes. They come together quickly and easily. I’ve combined a few different recipes to create the perfect crepe. You start with a basic crepe, filled with a delicious ricotta/cream cheese blintz filling, topped with fresh fruit mixed with a tiny bit of sugar and a bit of maple syrup. If you’re daring, you can add a bit of homemade whipped cream on the top too. Hey, I didn’t say it’s the healthiest thing on the planet, but it sure is a nice treat now and again.
I typically use a strawberry topping for my crepes, but you could also do a mixed berry topping, or realistically any topping that you’d like! Last summer, I tried making a Blueberry Lemon Honey syrup that turned out delicious, and I’m sure if you used that on top of a fluffy pile of crepes, you wouldn’t regret it! Throw in some fresh blueberries and it’d be delish! Here’s the link to the Blueberry Lemon Honey Syrup!
And now, let’s get on with it! I suggest making your filling and topping first, so that your crepes are hot and ready to be filled, topped, and served. We will start with the filling. It’s quite simple, and I do recommend a hand mixer or even a stand mixer to help make it smooth.
Blintz Filling Ingredients
- 1 cup lowfat ricotta cheese (or nonfat if you are watching fat intake)
- 1 package (8 oz.) cream cheese (or Neufchatel cheese)
- 1/4 cup sugar
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- Pinch of salt
Blend all of the above ingredients together until smooth. Some people like it a bit lumpy, and I’ll leave that up to you. Blend to your desired consistency. I personally prefer it smooth. Set aside for now.
- 2 cups fresh strawberries
- 1 tablespoon sugar (or you could use agave nectar, or even a sugar substitute)
- 1 tablespoon maple syrup
Place your strawberries into a medium sized bowl, and then add your sugar and maple syrup. Next, use a potato masher, or a large spoon to squish them and mix until desired consistency. If you want a syrup with no chunks of fruit, you can process this in a blender. I usually like to have fruit chunks in my topping. Set aside.
Now, it’s time to make the crepes! If you have a crepe griddle, that makes a huge difference, but any non stick pan works fine. You’ll want a reasonably sized one so you have room to flip the crepes. Make sure your spatula is handy! This recipe can easily be halved to make less crepes if you don’t want as many. In fact, you can halve the topping and filling recipes as well if you only need a small amount.
Basic Crepe Recipe
- 2 cups all purpose flour
- 4 eggs
- 1 cup milk
- 1 cup water
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- In a large mixing bowl, combine all the wet ingredients (eggs, milk, water, butter and vanilla) and blend well. Sift the salt and flour in another bowl, and then slowly add to the wet ingredients, blending to combine. You want your batter to be very smooth, with no lumps.
- Heat your crepe griddle or pan to medium high heat. Lightly oil it (not a lot or the edges of the crepes don’t quite set, and as long as your pan is a true non stick pan, you only need to oil it once at the beginning), and then pour or scoop about 1/4 cup of the batter onto the griddle or pan. I use a ladle to do this, and then I use the bottom of the ladle to swirl the batter around to cover the pan. You can also tilt the pan with a circular motion to coat the pan as well.
- You’ll want to cook the crepe for about 2 minutes or so until the bottom is a light golden brown. Loosen it with your spatula or shake your pan very gently to loosen it, and then turn and cook the other side of the crepe. I set my finished crepes on a plate nearby and cover with foil to keep them hot.
To Assemble Your Crepes:
Now it’s time to put them together! Take a warm crepe and put a tablespoon full of filling on it, and spread it around to cover the crepe. Roll it up, and then do the same with the remainder. Fill each plate with desired number of crepes, and then place desired amount of topping over the crepes. Lastly, add a dollop of whipped cream if you so desire! Tada! Your crepes are complete! Here is an image of mine when they are filled and topped. YUM! Enjoy!
I know I’m supposed to be on a diet, but I found this recipe, and oh my goodness. I will admit I have not made these yet, but in looking at the comments on it, I just couldn’t help but want to share it. It’s so easy, it’s ridiculous. I absolutely love sweet cream cheese and fruit, so this is a win in my book. My husband’s too, but that’s a different story. This would be an easy weeknight dessert, or something you could make Sunday night as a sweet breakfast treat for during the week. And I’m sure you can use strawberries instead of blueberries if you’d like, or Marion-berry if you’re wanting to live on the wild side. Oregon Marion-berries are delicious, and I’m lucky enough to live in Washington so they make their way up this way rather frequently. Might have to share my recipe for Marion-berry pie sometime too.
1 can of refrigerated crescent rolls
4 oz. Philly Cream Cheese, softened
2 Tbs. sweetner
1/2 c. blueberries
Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams together to seal.In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2″ from the edges. Top each with blueberries.
Bring the corners together on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes until golden brown on the edges.
It’s as easy as that. 🙂 Give them a shot and let me know what you think of them in the comment section below!
As much as I try to keep my daily food intake directed to healthy foods only, occasionally I just have to give in to my number one favorite dessert; eclairs. I was watching The Chew today and was reminded about these little guys. So, I did some digging and found their recipe for chocolate and hazelnut eclairs. They are relatively low calorie, IF you can get away with only eating one. I recommend eclairs after an Italian cuisine entree, or a generally light entree, as eclairs are light and fluffy and keep with the trend. They can be served with fat free NSA (no sugar added) frozen yogurt or gelato, or they fly solo wonderfully as well. Give this recipe a shot if you have some extra time. It’s rated easy to make, doesn’t cost much, and is SO good. The only thing I suggest you keep in mind with this delicious dessert recipe is that it is time consuming, and takes about 4 hours to complete the entire recipe. Set aside an afternoon or evening to make these and enjoy! One final note is that they do freeze well stored in a ziploc storage container. Thaw at room temperature for an hour before serving or thaw in refrigerator for 24 hours before serving.
Calories per Serving: 248
Cost per Serving: $0.42
Total Cost: $10.08
-1 cup Unsalted Butter
-2 cups Water
-2 cups Unbleached Flour
For the Hazelnut Creme:
– 2 cups Whole Milk
-5 Large Egg Yolks
– 1/2 cup Sugar
-1/4 cup Cornstarch
-2 teaspoons Vanilla Extract or Hazelnut Liqueur
To Dip in Chocolate:
-1/2 cup Unsalted Butter (room temperature) cut into tablespoon sized pieces
-8 oz Semisweet Chocolate Chips
1. Preheat oven to 400F, and line sheet pans with parchment. Lightly coat with cooking spray.
2. In a medium pot, bring water, butter, and salt and a boil. Add all flour at once, turning heat down to medium-low and begin to beat until mixture pulls away from sides and forms a ball.
3. Transfer to the bowl of a stand mixer and beat at medium speed until cooled slightly. Turn speed up to high and add the eggs, one at a time, until fully incorporated. Do not add the next egg until current egg is fully incorporated.
4. When dough comes together, around 10 minutes, transfer to piping bag. Pipe onto the parchment lined sheet pan, leaving space between each.
5. Bake for about 30 minutes, until outside is golden brown and the inside of the eclairs sound hollow. Cool completely before filling.
6. In a medium saucepan, whisk together milk, egg yolks, sugar and cornstarch. Place over a low heat whisking gently just until the mixture bubbles, about 15 minutes. Immediately remove from the heat. Strain through a fine mesh sieve into a large bowl. Stir in vanilla extract or flavored liqueur. Press plastic wrap directly on the top of the cream and place in fridge to cool completely, approximately 2 hours.
7. To fill the eclairs, transfer the pastry creme to a piping bag, with a medium tip. Use the tip to break a small hole in the eclair, and fill.
8. To dip in chocolate, heat chocolate in a double boiler. Add the room temperature butter, a piece at a time, melting into the butter. Dip eclairs with mixture and allow to dry on a parchment lined sheet pan.
This recipe contributed by Carla Hall from The Chew
For a fun and beautiful presentation, if you are talented with icing or just want to give it a try, you can pipe little flowers on one end of the eclairs in colored frosting. These make a great birthday treat or for holidays like Valentines Day.
Give it a try and review here or on The Chew @ Carla Hall’s Chocolate & Hazelnut Eclairs