Churro Crepas de Cajeta (Churro Crepes)

Churro Crepas de Cajeta

Ingredients

1/4 cup sugar
1 1/2 teaspoon ground cinnamon
8 Frieda’s French Style Crêpes
1 tablespoon butter, softened
Cajeta or dulce de leche, for dipping

Steps

In a bowl, mix together sugar and cinnamon. On each crepe, spread butter and sprinkle on about 1 tablespoon of cinnamon sugar, then roll or fold into quarters. Place crepes on a heatproof plate, drizzle with cajeta or dulce de leche, and microwave on high for 30 seconds until warm. Serve with a side of cajeta or dulce de leche.

Source: Frieda’s Specialty Produce

Chicken and Green Chile Crepes

Chicken and Green Chile Crepes

Ingredients

2 cups shredded cooked chicken
2 cloves garlic, finely minced
1 4-oz. can diced green chiles (or about 1/2 cup peeled and chopped, roasted Hatch chiles)
1 cup plus 1/4 cup shredded cheese (jack & cheddar blend)
1/4 teaspoon ground cumin
Salt and pepper, to taste
8 Frieda’s French Style Crêpes
Optional: salsa and guacamole, for serving

Steps

Preheat oven to 350 degrees. In a large bowl, combine chicken, green chiles, 1 cup cheese, and salt and pepper. On each crepe, add chicken filling, and roll or fold, then place on a greased baking dish. Bake 10-15 minutes until cheese is melted. Serve with a side of salsa or guacamole, if preferred.

Source: Frieda’s Inc.

Chocolate Hazelnut Crepe Cake

Chocolate Hazelnut Crepe Cake

Ingredients

2 cups heavy whipping cream, chilled
1 1/2 cup plus 1/2 cup chocolate hazelnut spread (such as Nutella), room temperature
2 packages of Frieda’s French Style Crêpes
Optional garnish: Toasted, whole hazelnuts

Steps

With an electric mixer, whip heavy whipping cream until soft peaks are formed. In a heatproof bowl, melt 1-1/2 cups chocolate hazelnut spread in 20-second intervals, stirring until very easy to spread. On a cake plate, begin laying 1 crepe, then spread a thin layer of chocolate hazelnut spread, and whipped cream. Repeat to desired height (at least 15 crepes). Melt the additional 1/2 cup chocolate hazelnut spread, and spread it on top layer. Garnish with toasted, whole hazelnuts. Refrigerate until firm or at least 1 hour.

Variations

Add a layer of thinly sliced fresh strawberries and/or banana after chocolate hazelnut spread, then top with whipped cream.

Ham & Brie Crepes

Ham & Brie Crepes

Ingredients

4 Frieda’s French Style Crêpes
4 tablespoons grated Gruyere cheese
4 slices prosciutto or thinly sliced ham
4 oz. Brie cheese with rind, cut into 1/4-inch-thick slices
1 tablespoon chopped thyme leaves
Ground nutmeg
Freshly ground pepper
Optional: Honey, for serving

Steps

Preheat oven to 400 degrees. On each crepe, layer 1 tablespoon Gruyere cheese, 1 slice prosciutto, Brie, thyme, and a pinch each of nutmeg and black pepper. Roll each filled crepe and transfer to a greased baking dish. Bake 10-15 minutes, or until cheese is melted and crepes are golden. Drizzle with honey to serve.