On Sundays when I was a young child, my mother would always prepare crepes for us. Aside from that, I like the scent of vanilla when my mother baked her cookies. As a result, if she declined my request for her to prepare cookies, I would take the vanilla out and place it next to me with the lid open so that I could breathe in the aroma. Well, if it’s so important, we’ll add a little vanilla kick, just for you, my mother laughed and replied. There was never another time she added the vanilla after the first; it became a custom.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 crepes |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 146 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
10/10 so goodd
It was easy to do. I added pumpkin and cinnamon to dry mix. It wS great. Thank you
Very good
I followed this recipe exactly and they turned out fantastic! I filled with a vanilla fluffy cream cheese filling I concocted and topped with cherries. Next time I’ll use ricotta cheese for the filling and top with fresh berries. This time I just used what I had on hand. But this recipe is definitely a keeper!
So good! I def recommend the best tasting crepes I’ve had in a while 🙂
Amazing everytime
Substituted a 1:1 gluten-free flour replacement for dietary requirements. This recipe yields quick, easy and delicious crepes. Now no more searching for a restaurant with crepes on the menu, let alone gluten-free crepes. I’ll be making these at home from now on. Yay!
They were delicious. We used whole eggs and turned out fabulous. Also used frozen strawberries as did not have fresh ones in the house. I sliced them and added a 1/2 of sugar to them as they thawed. Put some of the mixture inside of the crepes. They were delicious.
It needed way more milk and then they were delicious.
The flavor is great. But make sure you use a crepe pan specifically designed to cook crepes. The consistency is very thin, even for crepes. I’ve found other recipes that are much easier to make and work just as well. I had to add a full cup of flour just to make it usuable.
First time making crepes. No crepe pan but I was still okay. Added Nutella, strawberries and bananas- great breakfast for the family. Nutella is sweet so I halved the vanilla-smart idea. They were also thicker than normal but that’s just me not knowing what I’m doing. !0/!0 would and WILL make again.
really good
Perfection! And they smell sooo good while you’re cooking them.
Simply delicious!
More milk in the batter, less butter
Delicious! We used whole eggs but kept everything else the same. I did sift the flour. These were perfect. My son filled his with Nutella and cream cheese filling from the comments. I used the cream cheese filling and added a berry sauce on top. So delicious.
Family loves them
What an awesome flavor!!!!! I wasn’t courageous enough to put two tablespoons of the vanilla so I stayed at 1 tablespoon. My mom is Canadian and crepes were a regular treat! I keep trying different variations to compare flavors. My issue continues to be getting the batter just thin enough to make “perfect” crepes. For this recipe though, even though a few of my first crepes came out too thick, they were still tender…which is not the typical outcome for a “chunky” crepe.
Great recipe! I made this with 3 tablespoons of butter and a teaspoon of vanilla instead of the 5 tablespoons of butter and 2 tablespoons of vanilla and it was good. It made about 16.
amazing again
I’ve never had crepes before, these were good but don’t think I’ll make them again.