Search Results (104 found)
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Get Chocolate Filled Crepes Covered with Strawberry Sauce Recipe from Food Network
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Swedish cream cheese crepes are a real treat on a weekend morning; Swedish pancakes are filled with cream cheese and topped with blueberries.
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This delicious filling for crepes is a great, unique way to use up leftover chicken or turkey. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
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Homemade crepes are filled with a savory chicken and mushroom sauce to make this rich and delicious dinner dish ready in about 1 hour.
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The smoky, nutty flavor of chestnut flour allows these easy gluten-free and wheat-free crepes to complement both savory and sweet fillings.
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Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes.
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Buckwheat crepes with cocoa are filled with whipped coconut cream for an elegant dessert. Top with berries, nuts or chocolate if you like.
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Cream cheese and large eggs are the main ingredients in this low-carb breakfast option that's a cross between pancakes and crepes.
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These simple crepes will melt in your mouth, especially after adding cheese, berries, or lemon filling. Kids and adults will love them!
Ingredients: flour, milk, eggs, butter, sugar, vanilla
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Crepes are filled with from-scratch creme anglaise flavored with Baileys® in this elegant dessert recipe garnished with warm mixed berries.
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This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes
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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.