Best 3 Crepes With Vanilla Cream Sauce Bob Evans Recipes
Crepes with vanilla cream sauce, a delightful and classic French dish, can be easily recreated at home with the right recipe. This article will guide you through the process of making crepes with vanilla cream sauce, providing step-by-step instructions, helpful tips, and the best recipe to achieve the perfect combination of thin, tender crepes and a silky, flavorful vanilla cream sauce. Whether you're a seasoned cook or a beginner looking to impress, this article will equip you with the knowledge and techniques to create this timeless dish that's perfect for breakfast, brunch, or dessert.
Here are our top 3 tried and tested recipes!
CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)
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
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!
BOB EVANS CREPES
This is my incredibly easy version of the fruit topped filled crepes served at Bob Evans. I'm not posting the crepe recipe, there's already over 400 posted here, pick one you like. Splenda in place of sugar works just fine. Adjust sugar and cream in filling to taste.
Provided by al6138
Categories Breakfast
Time 30m
Yield 12 crepes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Topping:.
- Mix 1/2 the berries and sweetener in a small sauce pan.
- Mash berries with a wooden spoon and apply medium heat 20 min until the consistency of light syrup.
- Strain through a sieve or cheesecloth to remove seeds and skin.
- Serve warm with remaining berries over prepared crepes.
- Filling:.
- Mix ingredients with hand mixer or stick blender until smooth.
- Spoon to taste into individual crepes.
- Tri-fold crepes over filling and pour on topping and berries.
CREPES SUZETTE
Steps:
- Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
- Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
- In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
- Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.
Tips:
- For a richer flavor, use heavy cream or half-and-half instead of milk in both the crepe batter and the vanilla cream sauce.
- If you don't have a crepe pan, you can use a regular frying pan over medium heat. Just make sure to grease the pan lightly with butter or cooking spray before cooking each crepe.
- For a more decadent crepe, spread some Nutella or your favorite jam on the crepe before filling it with the vanilla cream sauce.
- To make the crepes ahead of time, cook them and let them cool completely. Then, store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the crepes in a preheated oven at 350 degrees Fahrenheit for about 10 minutes.
- For a more elegant presentation, drizzle the crepes with chocolate sauce or fresh berries before serving.
Conclusion:
These crepes with vanilla cream sauce are a delicious and versatile breakfast, brunch, or dessert. They're easy to make and can be customized to your liking. So next time you're looking for a special treat, give these crepes a try!
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