VANILLA CREPES
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
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
FRENCH VANILLA CREPES
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
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
BASIC SWEET VANILLA CRêPES
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
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
FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
FRENCH CREPES SUZETTE
This delicious and impressive French dessert was actually an accident. Created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England. Preparing the meal, the chafing dish of cordials caught fire. No time to start over, he tasted the dish and found the flavor delightful --- the flame was just the thing to bring all the flavors perfectly together ... the Prince and guests were impressed and Henri named the dish after the Princess. Times do not reflect time to make vanilla sugar or orange & lemon zests. (note: vanilla sugar may also be purchased)
Provided by Alskann
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- (Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
- To make the vanilla sugar:.
- In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
- To make the crepes:.
- Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
- Heat in a frying pan or crepe pan with 2 tablespoons of butter.
- Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
- After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
- Fold the crepe in half, and fold again to form a triangle.
- Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
- To make the sauce, melt the butter in a large frying pan.
- When it begins to bubble, pour in 3 ounces of the blended liqueurs.
- When the mixture is warm, carefully flame the liqueurs.
- When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
- Plunge the folded crepes/pancakes into the warm sauce.
- Turn them, and add the remaining 2 ounces of blended liqueurs.
- When the fire dies down again, they are ready to serve.
- Garnish with thin strips of orange zest.
- Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.
Nutrition Facts : Calories 742.6, Fat 34.2, SaturatedFat 20, Cholesterol 289.4, Sodium 318.9, Carbohydrate 105.2, Fiber 0.1, Sugar 100.3, Protein 7.5
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