Vanilla Crepes

  4.7 – 626 reviews  • Sweet

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. 1 ½ cups milk
  2. 3 egg yolks
  3. 2 tablespoons vanilla extract
  4. 1 ½ cups all-purpose flour
  5. 2 tablespoons sugar
  6. ½ teaspoon salt
  7. 5 tablespoons melted butter

Instructions

  1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
  2. 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.
  3. 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

Denise Wang
10/10 so goodd
Christian Villarreal
It was easy to do. I added pumpkin and cinnamon to dry mix. It wS great. Thank you
Dean Herman
Very good
Natalie Garcia
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!
Stacey Kelly
So good! I def recommend the best tasting crepes I’ve had in a while 🙂
Daniel Simon
Amazing everytime
Bonnie Hernandez
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!
Angela Gates
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.
Heather Brown
It needed way more milk and then they were delicious.
Janice Barrera
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.
Erin Glenn
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.
Bradley Harvey DVM
really good
Kelly Fleming
Perfection! And they smell sooo good while you’re cooking them.
Timothy Taylor
Simply delicious!
Mr. Tony Mercer Jr.
More milk in the batter, less butter
Manuel Hubbard
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.
David Heath
Family loves them
Katie Williams
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.
Marisa Ryan
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.
Jeffery Cohen
amazing again
Robert Bonilla
I’ve never had crepes before, these were good but don’t think I’ll make them again.

 

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