Best Lilac Cream Crepes Recipes

THE BEST CREPES

The Best Crepes image

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8

Ingredients

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

Steps:

Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

FRUIT 'N' CREAM CREPES

Fruit 'n' Cream Crepes image

Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/3 cup 2% milk
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1-1/2 teaspoons confectioners' sugar
1/4 teaspoon baking powder
Dash salt
2 teaspoons butter, divided
FILLING:
2 ounces cream cheese, softened
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
4 teaspoons 2% milk
1/8 teaspoon vanilla extract
1/3 cup each fresh blueberries, strawberries and raspberries

Steps:

In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.

CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)

Crepes With Vanilla Cream Sauce (Bob Evans) image

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

Ingredients

1 3/4 cups milk
3 whole eggs
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
8 ounces cream cheese, room temperature (soft)
1/2 cup powdered sugar (or to taste)
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup heavy cream (a little thinner than pudding, add until it is thin enough to just drip)
fresh fruit, of choice strawberries and bananas are good

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!