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Vanilla Sugar Crepes

Vanilla Sugar Crepes

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Crepes
3 eggs
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 1/2 cups350 ml whole milk
1 tablespoon1 tablespoon butter, melted
1 teaspoon1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1 cup125 g all-purpose flour
1/8 teaspoon1/8 teaspoon salt (combine with flour)
1 tablespoon1 tablespoon clarified butter (coat pan with 1/4 teaspoon1/4 teaspoon butter before cooking, use as needed)

Filling and Topping
2 tablespoons2 tablespoons clarified butter
2 tablespoons2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 teaspoon1 teaspoon of your favorite jam for each crepe

In large mixing bowl, whisk together eggs and Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar. Whisk in the milk, butter and Nielsen-Massey Tahitian Pure Vanilla Extract. Add the flour mixture gradually and whisk until blended. Cover bowl with plastic wrap and refrigerate for 20 minutes. Brush bottom of 10 inches25 cm nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 1/4 cup60 ml into pan and immediately rotate until batter uniformly covers bottom. Loosen edge with rubber spatula, turn crepe over when golden brown, about 2 minutes. Stack cooked crepes between waxed paper.

Before serving, spread one-teaspoon of jam on one half of each crepe with melted butter. Finish it off with a sprinkle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar.

Note: Clarified butter is melted, and the white milk solids are skimmed off the top.

Makes 12 crepes


Nutrition Facts

Serv Size 1 Crepe

Amount Per Serving
Calories 145 Calories fom Fat 58
% Daily Value*
Total Fat 7g 10 %
Saturated Fat 4g 18 %
Trans Fat 0g
Cholesterol 60mg 20 %
Sodium 64mg 3 %
Total Carbohydrate 17g 6 %
Dietary Fiber 0g 2 %
Sugars 8g
Protein 4g 7 %
Vitamin A 5% Vitamin C 1%
Calcium 4% Iron 4%

*Percent Daily Values are based on a 2,000
calorie diet.

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