Emergency dessert recipe -- fillings for crepes
I thought I had tomorrow's dessert in hand. It was going to be crepes with strawberries (with a little tarragon) and a little whipped cream on the side.
Come to find out the strawberries where I went today looked anemic. Really bad in fact. And I don't want to drive all over creation at this late hour.
So I'm thinking of other crepe fillings. I have some special rose jam. I think that would be very springy and am thinking of putting some toasted pistachios on top.
But a lot of people might not like that. So I was going to come up with one more. I was thinking of a chestnut filling. I have a can of unsweetened chestnut puree. Was thinking of sweetening that. But that might be a bit thin. What would make sense? I saw one recipe that added creme fraiche to sweetened chestnut cream. What would work instead?
My concept was going to be a nod to spring (the rose jam crepes) and a farewell nod to winter (the chestnut crepes) -- especially fitting since we have a good amount of fresh snow on the ground.
Another possibility would be lemon curd if I have time to run out and get some. Wouldn't make at this point.
Any thoughts on tweaking the ideas I have or coming up with some new ones?
I like my crepes at breakfast or for dessert with sliced bananas and chocolate-hazelnut spread. You can add the strawberries and/or whipped cream if you have them to make it fancy, or without them it's something you can make with what you have on hand, if you always have bananas and chocolate-hazelnut spread.
Thanks for all your excellent ideas. I ended up coming into a supply of good strawberries at the last minute and using them. I took part of an idea from The Last Course book and mixed a cup of drained yogurt with a cup of whipping cream whipped, and added a little bit of rose water (about a teaspoon.) That was really good. The tartness of the yogurt cut the floral quality of the rose water nicely. It went well with the strawberries.
I am going to save up all your ideas for the future, now that I have my crepe making back in practice. The lemon curd and marscapone idea. Yum1
I'm a crepes suzette fan. I made a throw-together crepe last week. I carmelized sugar, added a splash of brandy, toasted almond slices and crepes folded in quarters. You could fill the crepes with banana slices. I don't like to over fill because I like to taste the crepe.
re: sarah galvin
I was gonna suggest similarly, except instead of a suzette, you could do orange flavored if you've got orange juice, rind, and frangelico.
You could also do an amaretto sauce, depending upon ingredients you've got... even add in a bit of Bailey's Irish Cream.
Very simple might be to sprinkle them w/ cinnamon sugar while they cook, ie poor in pan, sprinkle with cinnamon sugar, allow to set and then flip. Serve w/ a little creme fraiche or creme anglaise.
If you had cherries for some reason, a jubilee.
In step with several recent threads, I do like to fill my dessert crepes with a souffle, fold them and bake, dust with powdered sugar. All sorts of interesting souffles possibly including folding in some of your rose jam. Pina colada souffle with pineapple and coconut. Chocolate. Anything at all.
And then, of course, there is the very very classic crepes suzette. Got any orange liqueur? I'll bet all of your guests have heard of it, but very few will actually have had it.