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MY COOKBOOK

MY COOKBOOK
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27.3.10

CREPE FILLINGS



Hungarian crepes are filled with a wide variety of fillings. Sometimes only one kind; sometimes several different types of fillings are used. These are from the sweet variety. Take your pick.

NUT FILLING:

3/4 cup walnuts, finely ground
1/4 cup sugar
2 Tbsp hot milk or hot rum
raisins to taste (optional)

• Combine walnuts and sugar.
• Drop by drop stir in hot milk or rum to spreadable consistency.
• Add some raisins if desired.
• Spread 2 Tbsp nut filling on a crepe.
• Roll up crepe.

SWEET RICOTTA FILLING:

1 cup Ricotta cheese
3 Tbsp sugar
1 tsp grated lemon zest
raisins to taste (optional)

• Combine ingredients.
• Spread 2 Tbsp filling on a crepe.
• Roll up crepe.

NUTELLA FILLING:

• Spread 1 Tbsp Nutella on a crepe.
• Roll up crepe.

JAM FILLING:

• Spread 1/2 tsp of apricot jam on a crepe.
• Roll up crepe.

COCOA FILLING:
1/4 cup cocoa
2 Tbsp sugar

• Combine cocoa with sugar.
• Sprinkle 2 Tbsp cocoa mixture on a crepe.
• Roll up crepe.

FRUIT FILLING:

1 cup fresh fruit
sugar to taste
Canadian Maple Syrup
sweetened whipped cream

• Wash, peel, cut and slice fresh fruit.
• Add sugar to taste.
• Drop 2 Tbsp of prepared fruit on a crepe.
• Roll up crepe and drizzle with maple syrup.
• Add a dollop of whipping cream on the side.


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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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