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.
Ingredients:
- For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons melted butter (plus more for cooking)
- For the Filling:
- 1 cup whipped cream
- 1 tablespoon powdered sugar (optional)
- Fresh fruits (strawberries, blueberries, bananas, etc.)
- Maple syrup or chocolate sauce (for drizzling)
Directions:
- In a mixing bowl, combine flour, eggs, milk, sugar, vanilla extract, and salt. Whisk until smooth and let the batter rest for 30 minutes.
- Heat a non-stick skillet or crepe pan over medium heat and add a small amount of melted butter.
- Pour about 1/4 cup of the batter into the pan, swirling to evenly coat the bottom. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
- For the filling, in a medium bowl, mix the whipped cream with powdered sugar, if desired, until smooth.
- To assemble, spread a spoonful of whipped cream on one half of a crepe, add fresh fruits, and fold the crepe in half or roll it up.
- Drizzle with maple syrup or chocolate sauce before serving. Enjoy warm!
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 150 kcal per crepe | Servings: 8 servings