Rating: 4.67 stars
897 Ratings
  • 5 star values: 683
  • 4 star values: 160
  • 3 star values: 32
  • 2 star values: 12
  • 1 star values: 10

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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

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  • 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

142 calories; protein 3.3g; carbohydrates 15.9g; fat 6.7g; cholesterol 66.4mg; sodium 146mg. Full Nutrition
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Reviews (618)

Most helpful positive review

Rating: 5 stars
04/20/2009
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. Read More
(1390)

Most helpful critical review

Rating: 1 stars
03/11/2006
These are the greasiest crepes I have ever tasted!!! Next time I think that I'll try 1 Tbls of butter instead of five. Had to pat each one of them with paper towels to make them less greasy than the bacon I cooked. Definitely 2 cups of milk. The vanilla was a nice touch. Read More
(92)
897 Ratings
  • 5 star values: 683
  • 4 star values: 160
  • 3 star values: 32
  • 2 star values: 12
  • 1 star values: 10
Rating: 5 stars
04/20/2009
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. Read More
(1390)
Rating: 5 stars
02/23/2008
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. Read More
(577)
Rating: 4 stars
12/04/2006
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. Read More
(453)
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Rating: 5 stars
01/27/2008
This recipe was delicious and sooo easy! I have never had success with crepes like I did with this recipe. They do smell heavenly when they are cooking up. My 4 year old and 6 year old ate four each, not to mention my husband. They kept raving about breakfast hours after we were finished. I used the filling suggested in the basic crepes recipe by TRISTIA (fry up some chopped apples with 1 T. butter, 1 T. pwd sugar, dash of nutmeg and cinnamon until tender). They were wonderful! Read More
(231)
Rating: 5 stars
12/16/2007
My boyfriend and his sister thought these were absolutely perfect. I used a variation of a recipe that another reviewer posted for the filling (8 oz cream cheese, 1 cup of powdered sugar, 4 tbsp butter, 1 tbsp dark corn syrup, and 1/2 tsp vanilla). I also used the method posted by the first reviewer, they could not have turned out more perfectly. This recipe gets 5 stars hands down. Read More
(180)
Rating: 5 stars
12/23/2005
I just loved this recipe. It was so simple and delicious. The only change I owould make is that I found the batter just a bit thick so I added about 2-3 tablespoons more milk. I will definantly make this again. Thanks! Read More
(140)
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Rating: 5 stars
09/14/2007
I tell you what, I lived in Germany for 6 years and have become a 'crepe specialist';) I could not have told you the difference between these crepes and the ones I ate fresh out of the stands in Frankfurt. I used Nutella as the filling on the inside..heaven! Thanks so much for this recipe! Brings back fantastic memories. Read More
(131)
Rating: 5 stars
03/09/2008
Excellent! Per Suggestions, Upped the milk to almost 1 3/4 cup, 3 whole eggs. Shorted the vanilla by 1/2 tbs. 3 tbs POWDERED sugar, and four tbs melted butter. Tossed in a pinch of nutmeg. From "OVERNIGHT BLUEBERRY FRENCH TOAST" recipe on here, I whipped up the blueberry syrup (1 cp sugar, 2 tbs corn starch, 1 cp water, 1 cp blueberries, 1 tbs butter), which was the perfect topping (Don't fill crepes with this though - far too sweet - just a drizzle on top is PERFECT!) Yup, be makin' this one again. Read More
(127)
Rating: 1 stars
03/11/2006
These are the greasiest crepes I have ever tasted!!! Next time I think that I'll try 1 Tbls of butter instead of five. Had to pat each one of them with paper towels to make them less greasy than the bacon I cooked. Definitely 2 cups of milk. The vanilla was a nice touch. Read More
(92)