Vanilla Crepes Recipe - Allrecipes.com
Vanilla Crepes Recipe
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Vanilla Crepes
A little extra vanilla in the batter makes these crepes irresistible. See more
  • READY IN 30 mins

Vanilla Crepes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 crepes Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

Perfect! I make this every weekend! I use 3 whole eggs. Tips: Sift your flour or use a sieve when the batter is done. This will take out the flour chunks for a smoother consistency. Also measure the flour by using a spoon to pour it into the cup. If you scoop a measuring cup, it packs the flour and you get a doughy crepe. Find the right temp! When you first pour the batter, it shouldn't wrinkle too much when spreading, or your pan is too hot. No dalmation spotted crepes! Technique! Pour your batter on a very lightly greased pan (short spray of Pam is fine) You know you're ready to flip it when the edges begin to curl, the middle batter isn't glossy and wet looking, and you can shake the pan to move the crepe. Use a large thin spatula, flip, and cook another 15 seconds. Pick up the pan and slide the crepe onto a plate. When you're ready to make another crepe, don't set your pan on the burner for more than a few seconds, or it gets too hot. 1/3 c. for a 9" skillet is perfect. I serve mine with strawberry compote and cottage cheese. Yum! LOW FAT: You can sub the butter for margarine, the sugar for a zero calorie sweetener (Truvia or Splenda taste best), and even replace yolks with egg whites or Egg Beaters.

 
Most Helpful Critical Review
Mar 11, 2006

These are the greasiest crepes I have ever tasted!!! Next time I think that I'll try 1 Tbls of butter instead of five. Had to pat each one of them with paper towels to make them less greasy than the bacon I cooked. Definitely 2 cups of milk. The vanilla was a nice touch.

 
Feb 23, 2008

REALLY good. That is a direct quote from my kids. My 2 cents-- I threw all my ingredients into the blender and poured from there... much easier.

 
Dec 04, 2006

Well, I took the advice of others right off the bat. I added a little more milk and less butter and vanilla. They turned out perfectly. I might try creaming the egg yolks next time to see if I like that texture better. We made some awsome cream cheese filling for them. 8 oz cream cheese, 1 cup of powdered sugar, 4 tbs butter, and 1 tbs hazelnut syrup. Some pecans added to the crepes with this filling give it a good texture and a little bit nuttier flavor. Best crepes I've ever had with the small changes.

 
Jan 27, 2008

This recipe was delicious and sooo easy! I have never had success with crepes like I did with this recipe. They do smell heavenly when they are cooking up. My 4 year old and 6 year old ate four each, not to mention my husband. They kept raving about breakfast hours after we were finished. I used the filling suggested in the basic crepes recipe by TRISTIA (fry up some chopped apples with 1 T. butter, 1 T. pwd sugar, dash of nutmeg and cinnamon until tender). They were wonderful!

 
Dec 16, 2007

My boyfriend and his sister thought these were absolutely perfect. I used a variation of a recipe that another reviewer posted for the filling (8 oz cream cheese, 1 cup of powdered sugar, 4 tbsp butter, 1 tbsp dark corn syrup, and 1/2 tsp vanilla). I also used the method posted by the first reviewer, they could not have turned out more perfectly. This recipe gets 5 stars hands down.

 
Dec 23, 2005

I just loved this recipe. It was so simple and delicious. The only change I owould make is that I found the batter just a bit thick so I added about 2-3 tablespoons more milk. I will definantly make this again. Thanks!

 
Sep 14, 2007

I tell you what, I lived in Germany for 6 years and have become a 'crepe specialist';) I could not have told you the difference between these crepes and the ones I ate fresh out of the stands in Frankfurt. I used Nutella as the filling on the inside..heaven! Thanks so much for this recipe! Brings back fantastic memories.

 

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Nutrition

  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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