Espresso Crepes with Ice Cream and Dark Chocolate Sauce

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

1. 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.
2. 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.

                                                        Source : myrecipes.com

 

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Crackle Crêpes with Shrimp

Ingredients

1/2 cup rice flour (see notes)
1/4 cup cornstarch
1/2 teaspoon ground dried turmeric 
1/4 cup canned coconut milk
2 tablespoons thinly sliced green onion, including tops
1 tablespoon salad oil
1/2 pound bean sprouts (1 quart), rinsed and crisped
6 ounces shelled cooked tiny shrimp, rinsed and drained 
Seasoned fish sauce

 

 

Preparation

1. In a bowl, mix rice flour, cornstarch, and turmeric. Add 1 cup water (see notes) and the coconut milk, and whisk to blend. Stir in green onion.
2. Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
3. Stir rice flour batter to blend. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
4. Distribute 1/3 of the bean sprouts and 1/3 of the shrimp evenly over half the crepe. Cook, uncovered, until crepe is browned and crisp on the bottom, 7 to 10 minutes. Fold plain side over filled side, then slide crepe onto an ovenproof plate. Keep warm in a 200° regular or convection oven up to 25 minutes. Repeat to cook 2 more crepes. Add seasoned fish sauce to taste

                                                         Source : myrecipes.com

 

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Mushroom Crepes Chasseur

Ingredients

1 cup all-purpose flour
1 cup chickpea (garbanzo bean) flour*
1/2 teaspoon salt
2 cups warm water 
2 tablespoons olive oil 
 
Cooking spray
4 cups vegetable broth
1/2 cup water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
3/4 cup dry red wine 
2 tablespoons honey
2 tablespoons olive oil 
2 cups chopped onion 
2 (8-ounce) packages button mushrooms, coarsely chopped
8 ounces shiitake mushroom caps, coarsely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 garlic cloves, minced
2 tablespoons water
2 teaspoons cornstarch
1/4 cup finely chopped fresh flat-leaf parsley

 

Preparation

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Add 2 cups water and 2 tablespoons oil, stirring with a whisk until smooth. Let stand 20 minutes.
2. Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat. Remove pan from 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 40 seconds. Carefully lift edge of crepe with spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and underside is lightly browned; cook 30 seconds on other side.
3. Place crepe on a towel; cool. Repeat procedure until all of the batter is used to make 12 crepes. Stack crepes between single layers of wax paper to prevent sticking.
4. Bring broth and 1/2 cup water to a boil in medium saucepan; remove from heat, stir in porcini. Let stand 30 minutes. Strain mixture through a sieve into a bowl; reserve broth mixture and porcini. Add red wine and honey; set aside.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add reserved porcini; sauté 1 minute. Add button and shiitake mushrooms; cook 4 minutes or until mushrooms release moisture, stirring occasionally. Reduce heat to medium, stir in pepper, nutmeg, 1/8 teaspoon salt, and garlic. Cook 1 minute, stirring frequently. Add 3/4 cup broth mixture; reduce heat, and simmer 15 minutes, stirring occasionally.
6. Bring remaining broth mixture to a boil; cook until reduced to 1 1/2 cups (about 12 minutes). Combine 2 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture. Bring to a boil; cook 2 minutes or until sauce thickens.
7. Spoon 1/3 cup mushroom mixture in center of each crepe; fold sides and ends over, and place, seam side down, on a plate. Repeat procedure with remaining mushroom mixture and crepes, placing 2 crepes on each of 6 plates. Top each serving with about 1/4 cup sauce; sprinkle with 2 teaspoons parsley.
8. *Note: Chickpea flour can be found in health food stores.

                                              Source : myrecipes.com

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Ice-cream Crêpes

Ingredients

3 tablespoons light hot fudge topping
3 (7-inch) prepared French crêpes
1 cup low-fat chocolate ice cream
1/2 cup raspberries
1 tablespoon powdered sugar

Preparation

1. Warm fudge topping according to package directions; set aside.
2. Microwave French crêpes at HIGH 10 seconds.
3. Spoon 1/3 cup chocolate ice cream in center of 1 crêpe, and wrap sides of crêpe around ice cream. Place, seam side down, on a serving dish. Repeat procedure with remaining ice cream and crêpes. Drizzle 1 Tbsp. warm fudge topping over each crêpe, and top evenly with raspberries; sprinkle evenly with powdered sugar. Serve immediately.
 

Note: For testing purposes only, we used Smucker's Toppings Light Hot Fudge and Frieda's French Style Crêpes.

                                        Source : myrecipes.com

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Crepes with Bananas and Hazelnut-Chocolate Sauce

Ingredients

Crepes:
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups fat-free milk 
2 large eggs, lightly beaten
Cooking spray

Sauce:
1/4 cup hazelnut-chocolate spread (such as Nutella) 
2 tablespoons fat-free milk 
1/4 teaspoon vanilla extract
2 large firm unpeeled bananas (about 1 3/4 pounds) 
Powdered sugar (optional)

Preparation

1. To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.
2. Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from 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.
3. Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.
4. Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
5. To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.
6. Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.
7. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.
8. Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.
9. Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.

                                    Source : myrecipes.com

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Vanilla Bean Pudding

Ingredients

 

• 2 1/2 cups 2% reduced-fat milk 
• 1 vanilla bean, split lengthwise
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 cup half-and-half 
• 2 large egg yolks 
• 4 teaspoons butter 

Preparation

1. Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.
2. Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.
3. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.
4. Peanut Butter Pudding Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked. Yield: 6 servings (serving size: about 1/2 cup).
5. CALORIES 257 (30% from fat); FAT 8.6g (sat 3.3g, mono 3.6g, poly 1.6g); PROTEIN 6.9g; CARB 39.2g; FIBER 0.7g; CHOL 80mg; IRON 0.5mg; SODIUM 170mg; CALC 142mg
6. Coconut Pudding Variation: Omit vanilla bean. Omit 3/4 cup milk, and replace it with 3/4 cup light unsweetened coconut milk. Omit butter; stir in 1/2 cup toasted sweetened flaked coconut after pudding is cooked. Yield: 6 servings (serving size: about 1/2 cup).
7. CALORIES 224 (30% from fat); FAT 7.5g (sat 5.3g, mono 1.5g, poly 0.4g); PROTEIN 4.1g; CARB 36.8g; FIBER 0.3g; CHOL 77mg; IRON 0.5mg; SODIUM 115mg; CALC 105mg

                                                               Source : myrecipes.com

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Chocolate, Hazelnut, and Vanilla Ice Cream Cake

Ingredients

• 1 1/4 cups chopped hazelnuts, divided
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup fat-free half-and-half
• 1/4 cup packed dark brown sugar
• Dash of salt
• 1/2 teaspoon pure vanilla extract
• 4 cups light chocolate ice cream, slightly softened, divided
• 2 cups light vanilla ice cream, slightly softened

Preparation

1. 1. Preheat oven to 350°. Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes). Place 3/4 cup hazelnuts in a food processor; process until nuts turn into a paste (3-5 minutes), scraping down sides of bowl occasionally. Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.
2. 2. Add half-and-half, sugar, and salt to a small saucepan. Heat over medium; bring just to a boil, stirring to dissolve sugar. With the motor running on the processor, pour cream mixture through the feed tube; process until mixture is very smooth (3-4 minutes), scraping down sides of bowl occasionally. Transfer hazelnut mixture to a bowl; add vanilla. Let cool to room temperature; tightly cover and refrigerate until ready to use.
3. 3. Line a 9- x 5-inch loaf pan with 2 sheets of plastic wrap that overlap, leaving enough overlap on ends to make unmolding easy. Spread 2 cups chocolate ice cream evenly in pan, making sure to pack it into corners. Spread evenly with 1/2 cup reserved hazelnut spread; freeze 15 minutes. Top with a smooth layer of vanilla ice cream and another 1/2 cup hazelnut spread; freeze 15 minutes. Spread remaining 2 cups chocolate ice cream in pan; top with remaining 1/2 cup hazelnut spread. Press remaining 1/2 cup hazelnuts into top of cake; fold plastic wrap over to cover. Freeze until firm (at least 4 hours).
4. 4. Lift cake from pan with plastic wrap; transfer to a cutting board. Cut cake into slices with a serrated knife dipped into hot water; wipe dry after each cut.

                                             Source : myrecipes.com

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