Vanilla Crepes 547 Recipes

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HOMEMADE VANILLA CREPES



Homemade Vanilla Crepes image

Make these vanilla crepes at home for a delicious French-style breakfast or dessert! Learn easy technique how to make French crepes at home in a regular frying pan!

Provided by Julia

Categories     Breakfast     Dessert

Time 1h20m

Number Of Ingredients 7

2 cups milk
1 1/3 cups all-purpose flour
1 egg
1 tablespoon vegetable oil
1/2 teaspoon baking powder
2 tablespoons sugar
1 teaspoon vanilla extract ((or, up to 1 tablespoon - for more pronounced flavor))

Steps:

  • Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.
  • Heat frying pan until very hot (on high heat on stove top), spray it with a non-stick spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don't coat it too thickly.
  • Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it's time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it's all bubbles and no liquid batter - it's time to flip! You can see it on my photos below.
  • Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up. When you cook crepes, your frying pan is always on high heat. This will minimize sticking.
  • As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one.

Nutrition Facts : Calories 119 kcal, Carbohydrate 17 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 27 mg, Sugar 4 g, ServingSize 1 serving

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

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.

STRAWBERRY CREME CREPES



Strawberry Creme Crepes image

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. -Debra Latta, Port Matilda, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h25m

Yield 22 crepes.

Number Of Ingredients 20

1-1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

Nutrition Facts :

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

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     Breakfast and Brunch     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

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

BASIC SWEET VANILLA CRêPES



Basic Sweet Vanilla Crêpes image

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!

Provided by Renee

Categories     Breakfast     Breakfast or Brunch     Dessert

Time 1h25m

Number Of Ingredients 11

1½ cups milk
3 large eggs
3 tablespoons sugar
4 teaspoons vanilla
½ teaspoons salt
¼ cup melted butter
1½ cups flour (sifted)
A dusting of powdered sugar and a sprinkling of fresh lemon juice
Fresh fruits or berries
Whipped cream
Jam or jelly

Steps:

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Nutrition Facts : ServingSize 1 crepe, Carbohydrate 16.7 g, Protein 4 g, Fat 5.7 g, SaturatedFat 3.2 g, Cholesterol 54 mg, Sodium 154 mg, Fiber 0.4 g, Sugar 4.7 g, Calories 137 kcal

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

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 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.

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