Vanilla Sugar Crepes

Vanilla Sugar Crepes

Ingredients

Crepes

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

Filling and Topping

  • 2 tablespoons clarified butter
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 teaspoon of your favorite jam for each crepe

Directions

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 inches nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 1/4 cup 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.

Makes 12 crepes.

Notes:

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

Crepes

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

Filling and Topping

  • 2 tablespoons clarified butter
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1 teaspoon of your favorite jam for each crepe

Directions

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 25 cm nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 60 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.

Makes 12 crepes.

Notes:

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

  • 5 minprep

  • 10 mincook

  • 12servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract