It’s a simple fact that no brunch is complete with out one of our favorite breakfast foods: Crepes. These delicate treats are best when filled with fresh flavors. You can even buy pre-made crepes in our produce department and focus on these awesome fillings.
Give these crepe fillings a try:
- 1 stick Heinen’s Unsalted Butter
- 3 tablespoons all-purpose flour
- 2 cups Heinen’s Half and Half
- 1/2 cup dry sherry
- 1/2 teaspoon sweet paprika
- 1/2 lb. bay scallops
- 1/2 lb. medium shrimp, shelled and deveined
- 1/2 lb. cooked lobster meat, cut into bite-size pieces
- Salt and Pepper
Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.
Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and cook over moderate heat, stirring gently, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.
- 3 tablespoons Heinen’s Butter
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 2 1/2 cups shredded Heinen’s Rotisserie Chicken
- 1/3 cup Heinen’s Scallion Onion Cream Cheese
In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth.
- 6 slices Heinen’s Bacon
- 1/2 pound Gourmet Blend Mushrooms, sliced thin
- 3 tablespoons Heinen’s Unsalted Butter
- 1/4 cup all-purpose flour
- 1 cup Heinen’s Milk
- 1/2 cup Heinen’s Heavy Whipping Cream
- 1 tablespoon chopped fresh chives
In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. Stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, chives, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick.
- 1/4 cup Heinen’s Butter, cubed
- 1/4 cup packed dark brown sugar
- 2 tablespoons plus 1/4 cup Heinen’s Pure Maple Syrup, divided
- 6 large tart apples, peeled and sliced
- 1 package (8 ounces) Heinen’s Cream Cheese, softened
- 1/2 teaspoon ground cinnamon
In a large skillet over medium heat, melt butter. Add brown sugar and 2 tablespoons syrup; cook and stir over medium heat until sugar is dissolved. Add apples; cook until apples are tender.
In a small bowl, beat the cream cheese, cinnamon and remaining syrup until smooth. Spread over crepes. Fold crepes into quarters and serve with apple mixture. Sprinkle with cinnamon-sugar.
- 1 small zucchini, 1-inch dice
- 1 red bell pepper, seeded and 1-1/2-inch dice
- 1 yellow pepper, seeded and 1-1/2-inch dice
- 1 red onion, 1-1/2-inch dice
- 1/3 cup Heinen’s Olive Oil
- Salt and pepper
- 2 teaspoons minced garlic
- Heinen’s Shredded Parmigano Reggiano Cheese
Preheat the oven to 425 degrees.
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes.
Place roasted vegetables in crepe shells, top with cheese and roll up.