Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.
Yield 8 servings
Ingredients
* 1/3 cup half-and-half
* 2 tablespoons honey
* 3 ounces semisweet chocolate, chopped
* 8 Espresso Crepes
* 2 cups low-fat coffee ice cream
Preparation
Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.
Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.
Nutritional Information
Calories: 229 (28% from fat)
Fat: 7.1g (sat 4g,mono 0.8g,poly 0.2g)
Protein: 6.2g
Carbohydrate: 25.5g
Fiber: 0.8g
Cholesterol: 45mg
Iron: 0.6mg
Sodium: 105mg
Calcium: 93mg
Cynthia Nims, Cooking Light, JUNE 2006
Showing posts with label crepe. Show all posts
Showing posts with label crepe. Show all posts
Sunday, February 22, 2009
Cinnamon Crepes with Peaches and Cream Cheese
Make the filling and crepes ahead, and chill until you're ready to use them.
Yield 6 servings (serving size: 1 crepe)
Ingredients
* 1 cup powdered sugar
* 1 cup fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2 teaspoons fresh lemon juice, divided
* 3 1/2 cups sliced peeled peaches (about 1 pound)
* 1 teaspoon granulated sugar
* 1 teaspoon amaretto (almond-flavored liqueur)
* 6 Cinnamon Crepes
* 2 tablespoons sliced almonds, toasted
Preparation
Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.
Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.
Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.
Nutritional Information
Calories: 301 (29% from fat)
Fat: 9.6g (sat 5g,mono 3.1g,poly 0.7g)
Protein: 10.7g
Carbohydrate: 43.5g
Fiber: 2g
Cholesterol: 60mg
Iron: 1mg
Sodium: 334mg
Calcium: 90mg
Cynthia Nims, Cooking Light, JUNE 2006
Yield 6 servings (serving size: 1 crepe)
Ingredients
* 1 cup powdered sugar
* 1 cup fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2 teaspoons fresh lemon juice, divided
* 3 1/2 cups sliced peeled peaches (about 1 pound)
* 1 teaspoon granulated sugar
* 1 teaspoon amaretto (almond-flavored liqueur)
* 6 Cinnamon Crepes
* 2 tablespoons sliced almonds, toasted
Preparation
Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.
Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.
Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.
Nutritional Information
Calories: 301 (29% from fat)
Fat: 9.6g (sat 5g,mono 3.1g,poly 0.7g)
Protein: 10.7g
Carbohydrate: 43.5g
Fiber: 2g
Cholesterol: 60mg
Iron: 1mg
Sodium: 334mg
Calcium: 90mg
Cynthia Nims, Cooking Light, JUNE 2006
Herbed Wild Mushroom Bundles
The earthy flavors of these crepes will make a great side dish to accompany grilled beef, roast pork, or sautéed chicken breast. Or serve three bundles as a meatless entrée.
Yield 8 servings (serving size: 1 bundle)
Ingredients
* 6 green onions
* 1 1/2 teaspoons butter
* 1 3/4 cups diced shiitake mushroom caps (about 4 ounces)
* 1 1/3 cups diced oyster mushrooms (about 4 ounces)
* 1 (8-ounce) package cremini mushrooms, coarsely chopped
* 1/3 cup dry white wine
* 1 tablespoon 1/3-less-fat cream cheese
* 1 tablespoon chopped fresh flat-leaf parsley
* 2 teaspoons minced fresh chives
* 1/2 teaspoon salt
* 1/2 teaspoon chopped fresh thyme
* 1/8 teaspoon freshly ground black pepper
* 8 Herbed Crepes
* Cooking spray
Preparation
Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.
Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).
Preheat oven to 350°.
Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crepes are thoroughly heated.
Nutritional Information
Calories: 92 (29% from fat)
Fat: 3g (sat 1.5g,mono 0.8g,poly 0.3g)
Protein: 4.9g
Carbohydrate: 12.4g
Fiber:1.5g
Cholesterol: 38mg
Iron: 1.3mg
Sodium: 236mg
Calcium: 48mg
Cynthia Nims, Cooking Light, JUNE 2006
Yield 8 servings (serving size: 1 bundle)
Ingredients
* 6 green onions
* 1 1/2 teaspoons butter
* 1 3/4 cups diced shiitake mushroom caps (about 4 ounces)
* 1 1/3 cups diced oyster mushrooms (about 4 ounces)
* 1 (8-ounce) package cremini mushrooms, coarsely chopped
* 1/3 cup dry white wine
* 1 tablespoon 1/3-less-fat cream cheese
* 1 tablespoon chopped fresh flat-leaf parsley
* 2 teaspoons minced fresh chives
* 1/2 teaspoon salt
* 1/2 teaspoon chopped fresh thyme
* 1/8 teaspoon freshly ground black pepper
* 8 Herbed Crepes
* Cooking spray
Preparation
Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.
Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).
Preheat oven to 350°.
Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crepes are thoroughly heated.
Nutritional Information
Calories: 92 (29% from fat)
Fat: 3g (sat 1.5g,mono 0.8g,poly 0.3g)
Protein: 4.9g
Carbohydrate: 12.4g
Fiber:1.5g
Cholesterol: 38mg
Iron: 1.3mg
Sodium: 236mg
Calcium: 48mg
Cynthia Nims, Cooking Light, JUNE 2006
Chicken, Spinach, and Mushroom Crepe
This recipe comes together in a flash for a delicious weeknight supper.
Yield 5 servings (serving size: 2 crepes)
Ingredients
* Cooking spray
* 1 cup thinly sliced onion
* 1 (8-ounce) package presliced mushrooms
* 3 cups chopped cooked chicken breast
* 1/2 cup sliced green onions
* 3/4 teaspoon salt, divided
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups 2% reduced-fat milk
* 1/4 teaspoon black pepper
* 10 Basic Crepes
* 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.
Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.
Preheat broiler.
Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.
Nutritional Information
Calories: 411 (30% from fat)
Fat: 13.8g (sat 6.7g,mono 4.1g,poly 1.4g)
Protein: 40.1g
Carbohydrate: 30.9g
Fiber: 3.7g
Cholesterol: 164mg
Iron: 3.6mg
Sodium: 719mg
Calcium: 308mg
Cynthia Nims, Cooking Light, JUNE 2006
Yield 5 servings (serving size: 2 crepes)
Ingredients
* Cooking spray
* 1 cup thinly sliced onion
* 1 (8-ounce) package presliced mushrooms
* 3 cups chopped cooked chicken breast
* 1/2 cup sliced green onions
* 3/4 teaspoon salt, divided
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups 2% reduced-fat milk
* 1/4 teaspoon black pepper
* 10 Basic Crepes
* 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.
Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.
Preheat broiler.
Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.
Nutritional Information
Calories: 411 (30% from fat)
Fat: 13.8g (sat 6.7g,mono 4.1g,poly 1.4g)
Protein: 40.1g
Carbohydrate: 30.9g
Fiber: 3.7g
Cholesterol: 164mg
Iron: 3.6mg
Sodium: 719mg
Calcium: 308mg
Cynthia Nims, Cooking Light, JUNE 2006
Basic Crepe
Although you'll only need about three tablespoons batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly. The small amount of sugar gives the crepes a golden appearance and crisp edges without adding noticeable sweetness, so this recipe works in both savory and sweet applications.
Yield 13 crepes (serving size: 1 crepe)
Ingredients
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 2 teaspoons sugar
* 1/4 teaspoon salt
* 1 cup low-fat 1% milk
* 1/2 cup water
* 2 teaspoons butter, melted
* 2 large eggs
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Nutritional Information
Calories: 62 (23% from fat)
Fat: 1.6g (sat 0.8g,mono 0.5g,poly 0.2g)
Protein: 2.6g
Carbohydrate: 8.9g
Fiber: 0.3g
Cholesterol: 35mg
Iron: 0.6mg
Sodium: 70mg
Calcium: 29mg
Cynthia Nims, Cooking Light, JUNE 2006
Yield 13 crepes (serving size: 1 crepe)
Ingredients
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 2 teaspoons sugar
* 1/4 teaspoon salt
* 1 cup low-fat 1% milk
* 1/2 cup water
* 2 teaspoons butter, melted
* 2 large eggs
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Nutritional Information
Calories: 62 (23% from fat)
Fat: 1.6g (sat 0.8g,mono 0.5g,poly 0.2g)
Protein: 2.6g
Carbohydrate: 8.9g
Fiber: 0.3g
Cholesterol: 35mg
Iron: 0.6mg
Sodium: 70mg
Calcium: 29mg
Cynthia Nims, Cooking Light, JUNE 2006
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