Best Vanilla Crepes Recipes

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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

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!

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE



Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups milk
2 eggs
1 1/2 cups all-purpose flour
Pinch salt
1 stick (4 ounces) unsalted butter, melted
Orange butter, recipe follows
1 tablespoon butter to brush the crepe pan
2 sticks (1/2 pound) unsalted butter
1 cup granulated sugar
1 cup freshly squeezed orange juice
1/2 lemon, juiced
1 teaspoon orange zest
1 big splash orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • Preheat oven to 350 degrees F.
  • Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
  • Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
  • Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
  • To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE



CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE image

Categories     Egg     Dessert

Yield Serves 6

Number Of Ingredients 15

For the Crepes
2 cups milk
2 eggs
1 1/2 cups all-purpose flour
Pinch salt
1 stick (4 ounces) unsalted butter, melted
Orange butter, recipe follows
1 tablespoon butter to brush the crepe pan
Orange Caramel Butter Sauce
2 sticks (1/2 pound) unsalted butter
1 cup granulated sugar
1 cup freshly squeezed orange juice
1/2 lemon, juiced
1 teaspoon orange zest
1 big splash orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • Crepes: Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce. Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light. Sauce: Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side. To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE



Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce image

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

Crepes:
1 cup whole milk
1/2 cup cornstarch
1/4 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
Rum butter sauce:
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 teaspoon coarse kosher salt
3 tablespoons dark rum
Tropical fruit:
2 tablespoons (1/4 stick) unsalted butter
1 cup 3/4-inch cubes peeled fresh pineapple
1/2 vanilla bean, split lengthwise
1/4 cup sugar
1/4 teaspoon coarse kosher salt
2 tablespoons fresh lime juice
1 cup 3/4-inch cubes peeled seeded papaya (from about 1 large)
1 cup 3/4-inch cubes peeled pitted mango (from about 1 large)

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.

FRENCH VANILLA CREPES



French Vanilla Crepes image

I had to make a fancy dessert for about 45 people so I made one up. I served these crepes filled with a sweet ricotta filling, froze them and drizzled them with raspberry and chocolate sauce and whipped cream. They were a huge hit and very simple. They work great at breakfast time with fruit or egg filling too.

Provided by startnover

Categories     Breads

Time 5m

Yield 15-20 serving(s)

Number Of Ingredients 7

3 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 cups milk
1 tablespoon sugar
2 teaspoons good vanilla (I use Mexican)
2 teaspoons melted butter

Steps:

  • Combine eggs and salt. Beat in flour alternately with milk.
  • Add sugar, butter, and vanilla.
  • Beat until smooth.
  • Refrigerate until ready to cook.

Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 1.4, Cholesterol 43.1, Sodium 112.4, Carbohydrate 12, Fiber 0.3, Sugar 1, Protein 3.6

VANILLA CREPES



VANILLA CREPES image

Categories     Egg

Number Of Ingredients 7

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons butter, melted

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 COGNAC CREPES



Vanilla Cognac Crepes image

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

1 cup all-purpose flour
1/2 cup milk
2 eggs
1/2 cup less 1 tablespoon water
2 tablespoons butter, melted
1 tablespoon cognac
1 teaspoon vanilla extract
1/4 teaspoon salt

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 [547]



VANILLA CREPES [547] image

Yield 12 Servings

Number Of Ingredients 7

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

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.

VANILLA CREPES



Vanilla Crepes image

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

1 ½ cups milk
3 egg yolks
2 tablespoons vanilla extract
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons melted butter

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

STRAWBERRY MANGO VANILLA CREPES



Strawberry Mango Vanilla Crepes image

These crepes sound so yummy. The recipe is courtesy Chef Rick Gonzales, The Epicurean. The batter is refrigerated for 4 hours not included in time listed.

Provided by Barb G.

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup flour
1 whole egg, plus
1 egg yolk
1 pinch salt
1 1/4 cups milk
1/2 teaspoon vanilla
1 1/4 cups milk
1/4 cup butter
1/4 cup brown sugar
2 dozen strawberries, hulled and halved
2 ripe mangoes
1/4 cup riesling wine
1/4 cup chopped walnuts

Steps:

  • Prepare the batter by combining the flour, egg and egg yolk.
  • Add salt and combine with the milk until the mixture is smooth.
  • Allow to stand 4 hours covered and refrigerated.
  • Place one tablespoon of butter in a hot pan; when melted and lightly brown, add to the crepe batter.
  • Stir in the butter and then place a ladle full of crepe batter into hot pan, moving it around until mixture sets.
  • Place back on heat, wait until small bubbles appear on the surface, then flip the crepe over.
  • Cook a few seconds on the other side and remove from the pan with a spatula.
  • Add sugar to a separate pan and then add the Strawberries, mangoes and remaining butter.
  • Stir together until the sugar and butter form a fudge-like consistency.
  • Add the wine and walnuts.
  • Place this mixture in the center of each crepe and roll up, leaving some sauce.
  • Place the crepes onto a serving dish; spoon remaining sauce over crepes to coat.
  • Top with whipped cream, walnuts and Strawberries or mangoes if desired.

Nutrition Facts : Calories 547.2, Fat 24.9, SaturatedFat 12.1, Cholesterol 151.9, Sodium 223.5, Carbohydrate 69.3, Fiber 4.6, Sugar 32.4, Protein 12.7

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