Best 6 Vanilla Crepes Recipes
Indulge in the delectable world of crêpes, a culinary treasure with a rich history and endless possibilities. These paper-thin pancakes, originating from the enchanting region of Brittany in France, have captivated taste buds for centuries. Join us on a delightful journey as we explore a collection of enticing crêpe recipes, ranging from classic to contemporary, sweet to savory.
Embrace the timeless allure of the Classic French Crêpe, a versatile canvas for both sweet and savory creations. Discover the art of crafting the perfect crêpe batter, achieving that delicate balance between crispiness and tenderness. Unleash your creativity with a variety of fillings, from the classic combination of lemon and sugar to the indulgent richness of Nutella.
Transport your taste buds to sun-kissed Italy with our Italian Crêpe recipe. This savory delight features a filling of sautéed mushrooms, roasted bell peppers, and melted mozzarella cheese, all wrapped in a tender crêpe blanket. Experience a burst of flavors in every bite.
For those with a sweet tooth, embark on a journey to paradise with our Vanilla Crêpes. These delicate crêpes are infused with the warm and comforting aroma of vanilla, creating a symphony of flavors that will tantalize your senses. Top them with fresh berries, whipped cream, or a drizzle of honey for an unforgettable treat.
Unleash your inner culinary adventurer with our Savory Galette recipe. This hearty crêpe is filled with a medley of sautéed vegetables, crumbled bacon, and a touch of cheese. It's a perfect brunch or lunch option that offers a delightful balance of flavors and textures.
Indulge in a taste of the Orient with our Asian-Inspired Crêpe. This savory delight features a filling of stir-fried vegetables, succulent shrimp, and a tangy Asian sauce. Experience the harmonious blend of Eastern and Western flavors in every bite.
For a delightful dessert, try our decadent Chocolate-Filled Crêpes. These crêpes are filled with a rich and velvety chocolate ganache, creating a symphony of flavors that will satisfy any sweet craving. Garnish them with fresh fruit or a sprinkling of powdered sugar for an extra touch of elegance.
Embark on a culinary adventure with our diverse collection of crêpe recipes, ranging from classic to contemporary, sweet to savory. Experience the versatility and endless possibilities of this beloved delicacy. Whether you prefer a simple classic crêpe or a more elaborate creation, we have a recipe to suit your taste and occasion. So, let's begin our crêpe-making journey and create unforgettable moments of culinary delight.
CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)
If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!
Provided by Evey1203
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a blender mix together the milk, eggs and vanilla.
- Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
- Lightly coat with a tiny bit of olive oil.
- Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
- Place crepes on parchment papaer or wax paper to seperate each one.
- Fill crepes with the Vanilla Cream Sauce. Directions below --.
- VANILLA CREAM SAUCE DIRECTIONS.
- Mix all ingredients for Vanilla Cream Sauce together.
- Spoon into center of crepe and fold over seam side down.
- Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!
TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE
Categories Rum Mixer Citrus Egg Fruit Dessert Tropical Fruit Vanilla Summer Anniversary Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For crepes:
- Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
- Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For rum butter sauce:
- Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For tropical fruit:
- Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
- Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.
VANILLA COGNAC CREPES
A splash of Cognac adds warmth to these basic vanilla crepes. Try them with sautéed apples and a drizzle of caramel sauce.
Provided by Cucina Casalingo
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
- Melt a little butter in a crepe pan or large skillet over low-medium heat.
- Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
- Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
- Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.
- Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
- Repeat with the remaining batter.
Nutrition Facts : Calories 112, Fat 4.8, SaturatedFat 2.6, Cholesterol 62.6, Sodium 118.8, Carbohydrate 12.8, Fiber 0.4, Sugar 0.2, Protein 3.7
VANILLA CREPES
Categories Egg
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan over medium heat until hot. Coat with vegetable oil.
- Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
- Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
VANILLA CREPES
When I was a little girl, my mother would always make us crepes on Sundays. I also loved the smell of vanilla when my mother would make her cookies. So, I would always ask her to make her cookies, and when she refused, I would take out the vanilla and sit it next to me with the cap open, so that I could breathe the aroma. My mother get a kick out of this, and said, well, if it's that important, we'll add a little vanilla kick, just for you. After the first time she put the vanilla in, there was never a last...it became a tradition.
Provided by lelainem10
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
- Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Nutrition Facts : Calories 142 calories, Carbohydrate 15.9 g, Cholesterol 66.4 mg, Fat 6.7 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 146 mg, Sugar 3.9 g
VANILLA CREPES [547]
Yield 12 Servings
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Tips:
- Use a non-stick pan: This will prevent the crepes from sticking and tearing.
- Heat the pan over medium heat: If the pan is too hot, the crepes will cook too quickly and won't have a chance to develop their flavor.
- Use a thin layer of batter: The thinner the batter, the more delicate the crepes will be.
- Cook the crepes for 1-2 minutes per side: Flip the crepes only once, and cook them until they are golden brown.
- Serve the crepes while they are still warm: Crepes are best enjoyed fresh out of the pan.
Conclusion:
Vanilla crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They can be filled with sweet or savory ingredients, and they can be served with a variety of toppings. With a little practice, you'll be able to make perfect crepes every time. So next time you're looking for a quick and easy meal, give these vanilla crepes a try.
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