Vanilla Bean Crêpes Sucrées

This is part of the Gluten Free Ratio Rally (other posts in this event can be found No One Likes Crumbly Cookies and mine can all be found here).gluten free vanilla bean crepes sucrees

Oh crepes. You are magical. You turn leftovers into a new meal and give me a hand held device for consuming nutella.

I was going to make these crêpes into a crepe cake (I did, but I didn’t have enough lemon curd), so I am just sharing the plain crepe recipe with you. To make a crepe cake, gather up your favorite filling (meyer lemon curd for example) and layer crepes and filling til you run out of crepes. Easy peasy.

The only exotic ingredient I call for is Vanilla Bean Paste. I probably should buy this in industrial quantities – like how I need to buy butter and sugar. I highly recommend that you use it and not vanilla extract. Your vanilla flavor packs a bit more punch, plus you get little flecks of vanilla bean.

Vanilla Bean Crêpes Sucrées
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 8
Easy, sweet crepes for breakfast & dessert. They freeze well, so make a double batch and freeze the extras individually so a crepe is never more than 30 seconds in the microwave away.
Ingredients
  • 1 cup milk
  • 125 grams gluten-free all purpose flour
  • 4 large eggs
  • 1 tablespoon sugar (optional)
  • 1 tablespoon vanilla bean paste
  • 1/4 teaspoon salt
Instructions
  1. Combine all ingredients in a blender and blend until smooth. If the batter is thicker than heavy cream, add milk a tablespoon at a time until it is the right consistency.
  2. Let the batter stand for 30 minutes or overnight to let as many air bubbles as possible out.
  3. In a crepe pan, pour 1/4 cup of batter into the pan for 8″ crepes. Cook over low heat for about 2 minutes (until the edges start to look dry), flip crepe and cook for about 30 seconds on the second side.
  4. Separate with sheets of parchment if you are not going to use them right away.
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7 comments

    • maryfran says:

      It makes everything better! And it doesn’t change viscosity as much as vanilla extract so you can use it in more things 🙂

  1. Jonathan says:

    Second that, Adina! Lemon curd is one of my favorite things. What a beautiful idea to sandwich them between crepes. [stomach grumbles] Thank you, Mary Fran!

  2. Anshul Gupta says:

    The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

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