Vanilla Crepes

Vanilla Crepes

lelainem10 0

"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 became a tradition."

Ingredients 30 m {{adjustedServings}} servings 142 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  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 538

  1. 759 Ratings


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.


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.


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.