Vanilla Cognac Crepes Recipes

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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

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

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.

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE



Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups milk
2 eggs
1 1/2 cups all-purpose flour
Pinch salt
1 stick (4 ounces) unsalted butter, melted
Orange butter, recipe follows
1 tablespoon butter to brush the crepe pan
2 sticks (1/2 pound) unsalted butter
1 cup granulated sugar
1 cup freshly squeezed orange juice
1/2 lemon, juiced
1 teaspoon orange zest
1 big splash orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • Preheat oven to 350 degrees F.
  • Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
  • Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
  • Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
  • To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)



Crepes With Vanilla Cream Sauce (Bob Evans) image

If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!

Provided by Evey1203

Categories     Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 3/4 cups milk
3 whole eggs
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
8 ounces cream cheese, room temperature (soft)
1/2 cup powdered sugar (or to taste)
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup heavy cream (a little thinner than pudding, add until it is thin enough to just drip)
fresh fruit, of choice strawberries and bananas are good

Steps:

  • In a blender mix together the milk, eggs and vanilla.
  • Stir in the flour, sugar, salt and melted butter until well blended.
  • Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
  • Lightly coat with a tiny bit of olive oil.
  • Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
  • Place crepes on parchment papaer or wax paper to seperate each one.
  • Fill crepes with the Vanilla Cream Sauce. Directions below --.
  • VANILLA CREAM SAUCE DIRECTIONS.
  • Mix all ingredients for Vanilla Cream Sauce together.
  • Spoon into center of crepe and fold over seam side down.
  • Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!

CHOCOLATE CREPES



Chocolate Crepes image

Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!

Provided by Diane Meyer

Categories     Breakfast and Brunch     Crepes     Sweet

Time 1m

Yield 15

Number Of Ingredients 14

2 eggs
½ cup milk
½ cup water
¾ cup all-purpose flour
6 teaspoons white sugar
⅓ tablespoon butter or margarine
1 fluid ounce cognac
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon instant coffee granules
3 cups heavy cream
4 (1 ounce) squares bittersweet chocolate
½ cup butter or margarine
1 ¼ cups nonfat evaporated milk
2 ½ cups confectioners' sugar

Steps:

  • Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
  • Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
  • Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
  • Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
  • Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 41.2 g, Cholesterol 108.8 mg, Fat 27.6 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 17 g, Sodium 205.5 mg, Sugar 32.5 g

VANILLA COGNAC CREPES



Vanilla Cognac Crepes image

A splash of Cognac adds warmth to these basic vanilla crepes. Try them with sautéed apples and a drizzle of caramel sauce.

Provided by Cucina Casalingo

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/2 cup milk
2 eggs
1/2 cup less 1 tablespoon water
2 tablespoons butter, melted
1 tablespoon cognac
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
  • Melt a little butter in a crepe pan or large skillet over low-medium heat.
  • Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
  • Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
  • Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.
  • Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
  • Repeat with the remaining batter.

Nutrition Facts : Calories 112, Fat 4.8, SaturatedFat 2.6, Cholesterol 62.6, Sodium 118.8, Carbohydrate 12.8, Fiber 0.4, Sugar 0.2, Protein 3.7

BASIC CREPES WITH COGNAC



Basic Crepes with Cognac image

Provided by James Beard

Categories     Dairy     Egg     Breakfast     Dessert     Quick & Easy     Cognac/Armagnac     House & Garden     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield About 12 small or 8 large crêpes

Number Of Ingredients 8

7/8 cup flour
1/4 cup sugar
1/8 teaspoon salt
3 eggs
1 teaspoon grated lemon rind (or a little grated vanilla bean)
2 tablespoons cognac
2 tablespoons melted butter
1 1/2 cups milk

Steps:

  • For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
  • Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.

CHOCOLATE CREPES



Chocolate Crepes image

If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 22

1-1/2 cups whole milk
3 large eggs
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed
FUDGE SAUCE:
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional

Steps:

  • For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. 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. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.

Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.

CREPES DIRECTOIRE



Crepes Directoire image

Provided by James Beard

Yield Serves 6

Number Of Ingredients 14

7/8 cup flour
1/4 cup sugar
1/8 teaspoon salt
3 eggs
1 teaspoon grated lemon rind (or a little grated vanilla bean)
2 tablespoons cognac
2 tablespoons melted butter
1 1/2 cups milk
6 large unpeeled bananas
Pastry Cream
1/3 cup sugar
1/2 cup Grand Marnier
3/4 cup blanched and shredded (or chopped) almonds
1/3 cup cognac, warmed

Steps:

  • Sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
  • Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. For each crêpe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.
  • Bake bananas in skins in a 350&176;F. oven for 15 to 18 minutes, while preparing pastry cream. Heat sugar and Grand Marnier in a shallow, flameproof serving dish, carmelizing it slowly over very low heat. Spread each crêpe with pastry cream, topped with a halved or whole banana, according to size and sprinkle liberally with almonds. Roll up crêpes and arrange them in pan with carmelized sugar. Sprinkle with a little sugar, add a dash or so of Grand Marnier and heat through quickly in the oven or on top of the stove. Pour cognac over crêpes and ignite. Spoon juices over crêpes and serve.

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