Although there are many myths about the origins of the ‘churro’, most people believe there are three realistic stories and in each of them, the original country of churros is different: Spain, China & Ancient Egypt.
First of all, if you are not familiar with churros, they are a sweet snack consisting of a strip of fried dough dusted with sugar or cinnamon and usually served with a small bowl of hot, thick chocolate. Brion & I tasted them for the first time when we were travelling in Spain in the winter of 2014.
The inventor of churros has often been researched, but the truth is that this dessert was created so many years ago, that only a whole country can be named when talking about its beginnings.
Although, today you can find numerous shapes for churros, the traditional one is from Spain, being a large, semi-circle of fried dough. This shape is actually very similar to horns of the ‘churra sheep’ that are native to the Iberian Peninsula.
The relationship between Churros and chocolate is almost inseparable, either in a cup or as a filling. However, this combination is not exclusive because Mexico, Philippines, Argentina & Chile all eat a different kind of churro. In Cuba they created the guava filled churros or eat them with ice cream in different flavors.
As per usual, I’m always looking for a way to have deep fried foods baked. I guess it stems from my many years of being in the commercial food service industry when it seemed everything was deep fried. I resist having to smell or eat anything that has to be fried in hot oil. That being said, here’s my take on a churro dessert that is baked and filling it with some strawberry cream cheese.
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Baked Churro Bowls
Votes: 1
Rating: 5
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Ingredients
Strawberry Cream Cheese Filling
Ingredients
Strawberry Cream Cheese Filling
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Churro Cups
In a medium saucepan over medium heat, add water, butter, and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough, mixing until dough becomes smooth and uniform again. Scoop dough into a pastry bag.
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Invert your MINI muffin tin or cake pop pan, so that the bottoms are facing up, and lightly grease the exterior of 21 of the molds. I recommend you space them out, skipping every other mold, so that the bowls aren't too close together. Using a star tip, pipe around the greased molds until you cover the entire mold. Make sure when you are piping that each new circle layer is touching the previous layer, so that there are no gaps. Bake for 25-30 minutes until churros turn golden brown and are crispy. A pool of oil will be puddled at the bottom of the baking pan, but you can ignore that.
Gently remove the churro bowls from the molds and let cool for a few minutes. In a small bowl, mix together sugar and cinnamon. Pour into a Ziploc bag. Place one churro into the bag at a time, moving the churro bowl around in the bag until the exterior of the bowl is completely covered in cinnamon sugar. Repeat with remaining churro bowls. Do not skip the sugar step as your churros will have little flavor without the sugar. I also found that the Ziploc bag method works much better than just simply trying to roll the churro bowls in a bowl filled with the cinnamon sugar. Set aside until your filling is ready.
Strawberry Filling
Pulse softened cream cheese, strawberries & sugar in a food processor until smooth. If berries aren't juicy enough & mixture is too thick, adjust consistency with a few drops of milk. If it is too thin, adjust with a little more cream cheese.
I left my filling fairly runny but make it as stiff as you wish, it will taste great no matter what! Fill churro cups with filling & top with more strawberries - whole or sliced. Serve immediately.
Recipe Notes
- Another filling alternative would be some Kahlua & Fresh Fruit:
- 6 cups fresh fruit
- 3 Tbsp brown sugar
- 3/4 cup Kahlua
- Cut fruit into 3/4-inch pieces & place in a bowl, sprinkle with brown sugar.
- Add Kahlua; stir gently. Cover & refrigerate 30 minutes to blend flavors.
Today, July 25th, we celebrate my sister Loretta’s birthday.
‘To have a sister like you is like finding a treasure in ones life’. ‘HAPPY BIRTHDAY, LORETTA’, you deserve all the best!’
In the fall of 2001, Brion & I, joined by Loretta, made our first trip to Europe. Before that our holidays had pretty much been in the USA. This was a whole new learning curve that has forever changed the meaning of travel for us. Our destination was France, starting out in Paris, then renting a car and driving to the west coast then on down through southern France.
The hotel we were staying at in Paris looked out over a ‘pedestrian only’ street. When we arrived it was evening and the street was dark and pretty much deserted. The next morning we heard a lot of hustle-bustle in the street below. When we looked out, the sight was just incredible! The street was lined with shops which were now open for business. It was the most beautiful sight to look down on with all its colors and activity. During the next few days we enjoyed everything Paris to the fullest.
Down from our hotel we came upon a little street vendor selling crepes of all things. The taste was amazing! Fifteen years later, they have joined our ‘taste of a memory’ food list, knowing that so much of it was time & place.
Crepes are such a great meal. Simple to make with so many options whether it is a savory or sweet version. One of our favorite savory choices is a Seafood Crepe, which I feature in my ebook, ‘LIVING LARGE ON A LEAN FOOD BUDGET’. For a sweet treat, you might enjoy to try these Strawberry-Citrus Crepes.
Print Recipe
French Crepes
Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.
Votes: 1
Rating: 5
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Ingredients
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Seafood Filling
- 340 grams shrimp/scallop combo, raw
- 2 Tbsp oil
- 1 medium zucchini, diced small
- 4 green onions, sliced
- 1 tsp garlic, minced
- 1 cup fresh mushrooms, sliced, sliced
- 1 small green or red pepper, diced
- 1/2 cup water chestnuts, finely diced (optional)
- 1/4 tsp ginger, ground
- 4 1/2 tsp soy sauce
- 2 Tbsp water
- 2 Tbsp sesame seeds, toasted (optional)
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Ingredients
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Seafood Filling
- 340 grams shrimp/scallop combo, raw
- 2 Tbsp oil
- 1 medium zucchini, diced small
- 4 green onions, sliced
- 1 tsp garlic, minced
- 1 cup fresh mushrooms, sliced, sliced
- 1 small green or red pepper, diced
- 1/2 cup water chestnuts, finely diced (optional)
- 1/4 tsp ginger, ground
- 4 1/2 tsp soy sauce
- 2 Tbsp water
- 2 Tbsp sesame seeds, toasted (optional)
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
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Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
Crepes
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Place all ingredients in blender; whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a bowl & cover; refrigerate 1 hour. Heat a non-stick griddle to 350 F. Measure about 3 Tbsp of batter per crepe onto griddle. With back of spoon form batter into an 8-inch circle. Cook until golden on each side then lay on a wire rack to cool.
Gouda Crepe Sauce
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In a small saucepan, melt margarine; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Add cheese & blend.
Seafood Filling
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In a large skillet, saute zucchini, onion & garlic in oil for several minutes. Add mushrooms, green pepper & water chestnuts; cook 1 more minute. Combine ginger, soy sauce & water in a cup; add to vegetable mixture along with seafood. Gently stir fry ONLY until seafood is cooked. Reserve 1/2 cup Gouda sauce & add the rest to mixture.
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Divide filling between crepes; roll crepes & place on serving plates. Spoon remaining sauce over each of the filled crepes. Place each meal in microwave (covered) for 15 - 20 seconds on high. Sprinkle with toasted sesame seeds if desired. Serve immediately.
Strawberry-Citrus Filling
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In a small saucepan, combine water, cornstarch, lemon juice, orange juice & sugar; blend well. Over medium heat, bring to a boil, stirring constantly until mixture thickens & becomes clear. Remove from heat & set aside to cool. Slice strawberries either by hand or using an egg slicer. In a small dish, combine yogurt & honey.
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In a large bowl, gently fold about 1 1/2 cups citrus glaze together with sliced strawberries (I used about 3 large strawberries per crepe). Lay 12 crepes on work surface & place equal amounts of strawberry/glaze mixture on one half of each crepe. Fold over opposite side then fold in half again. Place 3 crepes on each of four serving plates. Sprinkle with powdered sugar if desired. Serve Honey/Yogurt on the side as well as any extra citrus sauce you have left from filling.
Recipe Notes
- I have been making crepes for a long time but have never bothered to buy a 'crepe' pan to cook them in. A non-stick griddle has always worked great for me. Using a 1/4 measuring cup, first to pour a circle of batter on the griddle then with the bottom of it, keep enlarging the crepe to the size you want.
- Being able to make all your crepe ingredients the day before then putting it all together on the day served is such a bonus.
