There are many alternatives you can substitute for crepes with it comes to fruits and fillings, this Bavarian cream fill is one of our favorites..
The crepes are made first, then the filling is topped with fruits and dusted with powdered sugar.
Crepes are a showstopper to serve guests and really impress whomever you're making them for besides being delicious!
Tips for Making Crepe Batter (thin pancakes)
- make sure the pan is nonstick and heated before adding the first crepe
- use a cooking oil spray for easy release of the crepe
- fill crepe just before serving
- if making all egg crepes these need to be served immediately the flour style can be made and stacked between wax paper until ready to fill
- crepes with flour can be made and frozen between parchment paper and thawed in the refrigerator
Garnish Suggestions for Crepes:
- strawberries fresh on each end or substitute another fruit
- any kinds of fresh berries or fruit you like even maraschino cherries
- mini chocolate chips on each end
- amaretti crushed cookies
- pistachios crushed
- toasted almonds
- colorful sprinkles
- chopped covered almonds
- crushed chocolate chip cookies
- drizzle the top with melted hot fudge
- add orange or lemon zest to the filling
- chopped red and green cherries
- candied orange peel
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Yield: 10
Blueberry Bavarian Cream Filled Crepe Recipe
Blueberries and cream-filled crepes.
Ingredients
- Crepe Batter:
- 1 1/2 cups flour
- 3 eggs
- 2 cups milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Filling Ingredients:
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
- Mix the two above and set aside
- In a medium-sized bowl add:
- 4 eggs
- 1/2 cup sugar
- pinch of salt
- Mix those into the bowl and set aside.
- You will also need 2 cups of whole milk see below directions:
Instructions
- Directions for Crepe Batter:
- Add the flour to a food processor or blender add milk a little at a time until smooth and both are blended.
- Add the sugar, vanilla, baking powder, salt, and pulse till blended. Add eggs last and pulse for about 1 minute.
- Heat a small 8-inch nonstick pan and pour (I used a gravy ladle) two ladles or 1/2 cup batter into a hot oil-sprayed pan.
- Roll the batter back and forth to evenly coat the pan.
- Cook for around 1 minute and flip with a spatula. Stack each on wax paper until ready to use.
- Directions for Filling:
- In a medium size saucepan add 2 cups of milk and bring to a boil.
- Take off the stove.
- Add the milk in a steady stream into the egg mixture bowl blending all together evenly.
- Return to stove and cook stirring until the mixture coats the back of the spoon.
- Remove from heat and strain this if it's lumpy at all.
- Stir in the softened gelatin add 1 teaspoon vanilla and allow to cool.
- When the mixture is cool.
- Whip two cups of heavy cream with 2 teaspoons sugar until stiff and fold in.
- Use right away by filling each crepe you have and or put it into dessert cups as this will firm up quickly with any leftovers.
- Assembly:
- Place one crepe on your plate and add two tablespoons or more if you like of Bavarian cream on top of the crepe.
- Add 1 tablespoon or more of the blueberries or any fruit you like.
- Roll up or fold into a triangular shape.
- Add sweetened whipped cream from a can to the top for garnish and more fruit on the ends.
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More Different Breakfast and Brunch Recipe Ideas
Homemade Breakfast Sausages
Easy Bacon and Egg Biscuits
Buttermilk Pancakes