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Bob Evans Crepes With Vanilla Cream Sauce Recipe
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Bob Evans Crepes With Vanilla Cream Sauce Recipe

Bob Evans Crepes with Vanilla Cream Sauce are delectable thin pancakes filled with creamy vanilla filling, offering a delightful blend of sweetness and texture in every bite. Make our Bob Evans Crepes With Vanilla Cream Sauce Recipe at home. With our Secret Restaurant Recipe your Crepes With Vanilla Cream Sauce will taste just like Bob Evans.
Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Breakfast, Sweet
Cuisine: American, French
Keyword: Bob Evans, Breakfast, Crepes, Fruit
Yield: 8 Crepes

Ingredients

Crepes

  • 1 3/4 cups Milk
  • 3 whole Eggs
  • 2 tablespoons Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 2 tablespoons Sugar
  • 1/2 teaspoon Salt
  • 5 tablespoons melted Butter
  • Olive Oil of frying

To Serve

  • Vanilla Cream Sauce (See Box Below for this Recipe)
  • Fruit Toppings, of choice, or cut Fresh Fruit, of choice

Instructions

  • Prepare Vanilla Cream Sauce according to the recipe in the Box below. Set aside.

Crepes

  • Place milk, eggs and 2 tablespoons vanilla in a blender.
  • Pour into a mixing bowl.
  • Add flour, sugar, salt and 5 tablespoons melted butter. Mix until well blended.
  • Heat a crepe pan or a good non-stick 8-inch pan over medium heat until hot. Lightly coat with a tiny bit of olive oil.
  • Pour 1/4 cup of batter into the pan. Tip and roll pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
  • Remove from pan and place on parchment paper or wax paper. Add a sheet of paper or wax paper on top to separate each one.
  • Repeat until all batter is cooked.

To Serve

  • Place a crepe on a serving plate.
  • Spoon prepared Vanilla Cream Sauce into center of crepe. Fold over seam side down.
  • Top with fruit topping or fresh fruit, of choice.
  • Drizzle a small about of vanilla cream sauce on top.

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