Decadent Crepes with Lush Vanilla Cream Sauce
Indulge in these delightful crepes filled with a rich and creamy vanilla sauce, reminiscent of the beloved Bob Evans dish. Perfect for a special breakfast or brunch, these delicate crepes are paired beautifully with fresh fruit, elevating the experience with every bite. The homemade vanilla cream sauce is incredibly easy to make and adds a luscious texture that complements the lightness of the crepes. Treat yourself and your loved ones to this wonderfully satisfying dish that brings a taste of comfort and joy to your table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
milk
1 3/4 cups (whole)
whole eggs
3 (beaten)
vanilla extract
2 tablespoons (pure)
all-purpose flour
1 1/2 cups (sifted)
sugar
2 tablespoons (granulated)
salt
1/2 teaspoon (fine)
butter
5 tablespoons (melted)
cream cheese
8 ounces (room temperature)
powdered sugar
1/2 cup (sifted)
butter
4 tablespoons (melted)
vanilla extract
1 teaspoon (pure)
sour cream
1/4 cup (plain)
heavy cream
1/2 cup (adjust as necessary to achieve desired consistency)
fresh fruit
to taste (sliced (strawberries and bananas recommended))
Instructions
1
In a blender, combine the milk, eggs, and vanilla extract. Blend until well mixed.
2
Gradually add in the flour, sugar, salt, and melted butter. Blend again until the batter is smooth and free of lumps.
3
Heat a crepe pan or a good-quality non-stick 8-inch skillet over medium heat until hot.
4
Lightly coat the pan with a small amount of olive oil to prevent sticking.
5
Pour 1/4 cup of the batter into the pan, tilting it to spread the batter evenly across the surface.
6
Cook until bubbles form on the top and the edges appear dry, about 2 minutes. Flip the crepe and cook the other side until lightly browned and lacy, about 1 more minute.
7
Transfer cooked crepes to a plate lined with parchment paper, separating each layer with another piece of paper to keep them from sticking together.
8
To prepare the Vanilla Cream Sauce, mix the cream cheese, powdered sugar, melted butter, vanilla extract, sour cream, and heavy cream in a bowl until smooth and creamy.
9
Spoon a generous amount of Vanilla Cream Sauce into the center of each crepe. Fold the crepe over with the seam side down.
10
Top with fresh fruit of your choice, such as strawberries or bananas, and drizzle a bit of extra vanilla cream sauce on top to keep the fruit in place.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Crepes with Lush Vanilla Cream Sauce?
These are delicate crepes filled with a rich and creamy vanilla sauce, reminiscent of the beloved Bob Evans dish, often served with fresh fruit.
How do I start making the crepe batter?
In a blender, combine the milk, eggs, and vanilla extract and blend until well mixed before adding the dry ingredients.
What ingredients are added to the blender after the liquids?
Gradually add in the flour, sugar, salt, and melted butter, then blend again until the batter is smooth and free of lumps.
What type of pan should I use to cook the crepes?
You should use a crepe pan or a good-quality non-stick 8-inch skillet.
What heat setting is recommended for the pan?
Heat the pan over medium heat until it is hot.
How do I prevent the crepes from sticking to the pan?
Lightly coat the pan with a small amount of olive oil to prevent sticking.
How much batter should I pour into the pan for each crepe?
Pour 1/4 cup of the batter into the pan for each crepe.
How do I spread the batter evenly in the pan?
Tilt the pan immediately after pouring to spread the batter evenly across the surface.
How long do I cook the first side of the crepe?
Cook until bubbles form on the top and the edges appear dry, which takes about 2 minutes.
How long do I cook the second side of the crepe?
Flip the crepe and cook the other side for about 1 more minute until it is lightly browned and lacy.
How should I store the cooked crepes while making the rest?
Transfer them to a plate lined with parchment paper, separating each layer with another piece of paper to keep them from sticking together.
What ingredients are in the Vanilla Cream Sauce?
The sauce contains cream cheese, powdered sugar, melted butter, vanilla extract, sour cream, and heavy cream.
What is the preparation for the cream cheese in the sauce?
The cream cheese should be at room temperature to ensure the sauce is smooth.
How do I mix the Vanilla Cream Sauce?
Mix the ingredients in a bowl until the mixture is smooth and creamy.
How do I adjust the consistency of the vanilla sauce?
You can adjust the amount of heavy cream as necessary to achieve your desired consistency.
How do I assemble the finished crepes?
Spoon a generous amount of Vanilla Cream Sauce into the center of each crepe and fold it over with the seam side down.
Which fruits are recommended for topping?
Strawberries and bananas are highly recommended for this dish.
How do I keep the fruit toppings in place?
Drizzle a bit of extra vanilla cream sauce on top to help keep the fruit in place.
What kind of milk should I use for the crepes?
The recipe calls for 1 3/4 cups of whole milk.
How many eggs are required for the batter?
The recipe requires 3 whole beaten eggs.
How much vanilla extract is used in the crepe batter?
The crepe batter uses 2 tablespoons of pure vanilla extract.
What type of flour is best for these crepes?
Use 1 1/2 cups of sifted all-purpose flour.
Is there sugar in the crepe batter itself?
Yes, 2 tablespoons of granulated sugar are added to the batter.
How much butter is used in the sauce versus the batter?
The batter uses 5 tablespoons of melted butter, while the sauce uses 4 tablespoons of melted butter.
What type of sugar is used in the cream sauce?
Sifted powdered sugar is used for the cream sauce.
Can I use sour cream in the sauce?
Yes, 1/4 cup of plain sour cream is included in the sauce ingredients.
Is this recipe suitable for special occasions?
Yes, these crepes are described as perfect for a special breakfast or brunch.
What is the total number of ingredients needed?
There are 14 ingredients listed in the recipe.
Should the salt be coarse or fine?
The recipe specifies using 1/2 teaspoon of fine salt.
How would you describe the texture of the crepes?
The crepes are described as delicate, light, and lacy.