berries n cream crepes

ingredients
for the syrup2 cups strawberries
2 cups marionberrys (we used frozen)
1 cup brown sugar
1/2 teaspoon vanilla

for the cream filling1 package (8oz) light cream cheese, softened
1/2 cup powdered sugar
pinch of salt
1 teaspoon lemon juice

for the crepes2 tablespoons of butter, melted
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup milk, (not skim)
3 large eggs

instructions
for the syrupcombine the berries in a food processor or blender and blend until smooth. pour into a medium saucepan and heat to low heat. add the brown sugar and vanilla and bring to a simmer. remove from heat and serve with crepes.
for the cream filling
using a bowl and hand mixer, beat together the cream cheese, powdered sugar, salt and lemon. set aside.
for the crepesin a bowl, combine flour, sugar and salt. whisk to combine and set aside.
in another bowl, combine eggs and milk. whisk to combine. add the flour mixture into the egg mixture, add the butter and whisk until just smooth.
heat a skillet over medium heat. spray with non stick spray or melt a little butter. add a scant 1/3 cup of the batter, picking up the pan to swirl in a clockwise motion to coat the entire bottom. let cook until just starting to brown and then using a rubber spatula carefully flip the crepe. cook on the other side until just starting to turn golden.
serve with a thin layer of cream, roll to close and pour warm syrup over the top.

Note
Source recipes -Here-

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Overnight Hawaiian Breakfast Bake

Ingredients

• 1 (12 oz) package Hawaiian Sweet Rolls (I use Kings Hawaiian) cut into 1 inch cubes
• 10 eggs
• 1¾ cups milk
• 2 teaspoons worcestershire sauce
• 1 teaspoon ground mustard
• 1 cup shredded Mozzarella cheese
• 1 cup shredded cheddar cheese
• 1½ cups cooked and crumbled bacon
• 1 cup cubed cooked ham
• ½ cup cooked and chopped Canadian bacon
• 1 cup pineapple tidbits, well drained

Instructions

• Grease a 9x13 inch baking pan. Place bread cubes in pan. Set aside.
• In a medium bowl, combine eggs, milk, worcestershire sauce and ground mustard and whisk until eggs are well blended and ingredients are well combined.
• Stir in Mozzarella cheese, cheddar cheese, bacon, ham, Canadian bacon and pineapple until ingredients are evenly mixed. Pour over bread cubes. Lightly toss with fingers to evenly coat and mix ingredients in.
• Cover and refrigerate overnight.
• In the morning, when ready to bake, preheat oven to 350 degrees F.
• Bake uncovered for 40-50 minutes or until golden brown.

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Meat Stuffed Crepes Crisped up in Butter

Ingredients

• For Crepes/Nalisniki
• 10 eggs
• 4 tablespoons sugar
• 1 teaspoon salt
• 3 cups flour
• 4 cups milk (1 liter)
• 50 milliliters oil
• Meat Filling
• ½ lbs Chicken Liver
• ½ lbs Chicken Thighs
• 1 medium onion, peeled, cubed
• 3-4 tablespoons cream or broth
• Salt
• Pepper

Instructions

• In a bowl of an electric mixer fitted with a paddle attachment, mix together eggs, sugar, salt and flour until all flour is incorporated and the batter looks smooth, with no flour lumps, about 2 minutes.
• With the mixer still running on low speed, start adding the milk, stopping and scraping the bottom of the bowl, until full amount of milk is added. Once the batter looks smooth add the oil and mix for another minute or two. Cover the batter with plastic wrap and let rest in the fridge for about 30 minutes (it can easily stay in the fridge for a couple of hours if needed), letting the flour fully absorb the moisture. (Meanwhile, you can prepare the filling)
• Take the batter out of the fridge, quickly stir with a spoon for about 20 seconds.
• Put a nonstick skillet over medium-low heat and let it heat up. With a ladle or a measuring cup, pour the batter in the middle of the skillet and quickly swirl the it around letting the batter completely cover the bottom. The skillet should be covered in a thin layer of batter. Depending on how much batter you put, you’ll end up with either thick or thin crepes. Take a stick of butter, uncover half of it, then take the butter, touching the covered part, and quickly run it around the inner side of the skillet. Cover with lid. Cook for about 30-40 seconds. It is done when there is no visible, runny batter on the top.
• Run a thin spatula around the crape, freeing it from the skillet. Quickly invert the crepe onto a round plate. If it doesn’t come off right away, just give it a couple of seconds.
• To make meat filling:
• Boil the chicken liver in a pot with water until cooked, constantly skimming the top, about 5 minutes after the water comes to a boil.
• To cook chicken thighs, place the meat in a pot, cover with water and let cook until meat is tender.
• Pass the chicken thighs and liver though a grinder or food processor.
• Sautee the onion in a skillet with some oil until golden, then add the sautéed onions to the meat mixture.
• Add salt & pepper to taste. Add enough cream or broth to make the filling somewhat moist, but not runny.
• Assembly:
• Turn the crepes browned side down, place a tablespoon of filling at the end closer to yourself and spread it out a little. Flip the left side towards the middle then the opposite. Now fold the crepe 2-3 times away from yourself.

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resh Cheese filled Crepes w

Ingredients

Batter:

1 cup milk

3-4 eggs

1 cup all purpose flour

2 tblsp. melted butter (1/2 stick butter) ¼ tsp. salt

Filling:

12 oz. of cottage cheese or ricotta cheese (1½ cups)

2 oz. cream cheese, softened

¼ cup sugar

½ teaspoon vanilla extract

Blueberry Sauce

2 cups fresh or frozen blueberries

⅓ cup water

⅓ cup sugar

1½ Tbsp cornstartch

2 Tbsp water

Instructions

• Make the blueberry sauce
• Combine the blueberries, water and sugar in a medium sauce pot. Bring to a boil over medium heat, then reduce the heat and cook until the berries are softened slightly, about 1-2 minutes. In a small cup combine the 1.5 tablespoons cornstarch and 2 tablespoons water. Add the cornstarch mixture to the blueberries, bring it back to a boil and then cook for 3-4 minutes stirring constantly past the boiling point until the cornstarch flavor has disappeared. Remove from heat, let come to room temperature, then refrigerate until needed.
• To make the Batter
• Using mixer fitted with the paddle attachment, on medium speed mix together eggs, flour (it will be thick) and salt until smooth.
• Slowly start adding milk ¼ at a time, making sure that each addition is fully incorporated, before adding any more.
• Lastly add the melted butter and also mix until smooth.
• For best results let rest for 30 minutes to 1 hour.
• To cook the crepes:
• Pour the batter in a shallow wide dish (or the one that comes with the crepe maker) and dip the pan into the batter. Let the crepe cook for 30-40 seconds, or until no wet spots are seen on top.
• In one swift motion flip it onto big plate. Repeat until no more batter is left
• To make the Filling
• In a bowl, mix all the ingredients until smooth.
• To Fill Crepes:
• Take the stack of nalisniki and flip them cooked/browned side down.
• Take about a tablespoon of filling, place it in the middle and spread it around
• Fold the right side towards the center, then the opposite side. Now roll the crepe jelly-roll fashion.
• Fill a glass baking dish with rolled nalisniki, grating some butter between each layer of crepes. Bake in the 350F oven for about 30 minutes, or until hot throughout.

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Caramel Apple Pie Pancakes

            

Ingredients

For pancakes

1. 2 cups buttermilk
2. ½ cup sugar
3. 4 eggs
4. 3⅓ - 3½ cups all purpose flour*
5. 2tsp baking soda
6. 2tblsp vinegar
7. Caramel
8. 1 cup sugar
9. 1 tbsp corn syrup
10. 3-4 tablespoons water
11. ½ cup heavy/whipping cream, boiling hot
12. Apples
13. 2 cups apples, peeled, cored, diced
14. ¼ cup sugar

Instructions

• To make the caramel
• Combine sugar, corn syrup & water together in a pot. Bring to boil and stir with a wooden spoon until the sugar is dissolved.
• Bring cream to boil in microwave or in a different pot.
• Allow the sugar to cook undisturbed over medium heat until it’s amber in color. (WATCH IT, as it goes from amber to burnt in a matter of 5 seconds, literally)
• Slowly pour the hot cream into the caramel, and stir with a wooden spoon to combine.
• Cook for another 1-2 minutes. Take off the heat.
• Make the apples
• Combine sugar & apples together. Allow to cook in a pot over medium heat for about 20 minutes.
• Take off the heat when soft.
• Make the pancakes
• Whisk eggs and sugar together, add buttermilk and flour and mix using a whisk or a mixer until smooth.
• In a cup mix baking soda and vinegar. Add to the batter and whisk until smooth.
• On medium low heat, using a non-stick pan, bake the pancakes using 1-2 tablespoons of oil for every 'round' of pancakes. Using a ladle or a large spoon, pour batter into small rounds. Turn pancakes when bubbles start breaking on the top.

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Apple Coffee Cake w/ Streusel Topping

Ingredients

• 2 Cups Flour, all purpose (canadian is best)
• 1½ tsp baking powder or 1 tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup sugar, granulated
• 2 large eggs, room temperature
• 2 teaspoon vanilla extract
• ½ cup milk, room temperature
• 3 large apples, peeled, cut into ½ inch cubes
• Streusel Topping
• ½ cup sugar
• ¼ cup all-purpose flour
• 3 Tbsp butter, melted
• No-stick mixture
• 2 Tbsp butter, melted
• 1 tbsp flour

Instructions

• Peel, core and dice apples into ½ inch cubes. Add ¼ cup flour and toss together.
• Whisk ½ cup milk and 2 room temperature eggs together. Set aside.
• Combine ½ teaspoon salt, 1½ teaspoon baking soda and 2 cups all purpose flour together, then whisk together with fork or whisk.
• Pour melted butter into the pyrex dish you’re going to bake the cake in. Brush the inside with the melted butter. Add flour and shake the dish around covering the inside with flour. Set aside.
• Turn oven to 350F. Put baking rack in the middle.
• Make the streusel topping
• Combine melted butter, flour & sugar together, until crumbly mixture forms. Put in fridge until ready to use.
• Whisk together (with mixer or a hand+whisk) butter and sugar, for about 3 minutes. While continuing to whisk slowly pour the wet ingredients (milk+eggs) in thirds, down the sides of the bowl, then add the vanilla extract and mix once more. Add the flour+baking soda+salt mixture. Mix just until combined.
• Add diced apples to the batter and carefully fold it in.
• Add them to the baking dish. Spread around to make an even layer. Remove the streusel topping from fridge and break it up with your hands. Sprinkle the batter with streusel topping.
• Bake at 350F for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving.

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