Vanilla-infused whole-grain crepes with butter and milk
These vanilla-infused whole-grain crepes combine wholesome ingredients with a rich vanilla flavor, making them perfect for breakfast or brunch. Easy to prepare, they can be served with a variety of delicious toppings.
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp vanilla extract1.50 cups whole-grain wheat flour
2 tbsp sugar
1/2 tsp salt
5 tbsp butter
1.50 cups milk (2% fat)
3 yolks
Vanilla-infused whole-grain crepes with butter and milk are a delightful twist on a classic crepe recipe. The combination of whole-grain wheat flour and vanilla extract not only adds nutritional value but also imbues the crepes with a rich, aromatic flavor. Perfect for breakfast or brunch, these crepes are sure to become a family favorite.
Instructions:
- In a medium bowl, combine 2 tablespoons of vanilla extract with 1.5 cups of milk. Whisk in the 3 egg yolks until fully incorporated. Set aside.
- In a large mixing bowl, sift together 1.5 cups of whole-grain wheat flour, 2 tablespoons of sugar, and 1/2 teaspoon of salt.
- In a small saucepan, melt 5 tablespoons of butter over low heat. Once melted, let it cool slightly but don't let it solidify.
- Create a well in the center of the dry ingredients. Gradually pour in the wet mixture while whisking continuously to avoid lumps. Mix until the batter is smooth.
- Slowly add the melted butter to the batter, whisking gently until fully combined and smooth. The batter should have a thin, pourable consistency.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest for at least 30 minutes. This allows the flour to fully hydrate and the flavors to meld.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
- Pour approximately 1/4 cup of batter into the pan, tilting and swirling the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip using a spatula and cook for another 1-2 minutes until golden on the other side.
- Remove the cooked crepe and place it on a plate. Repeat steps for the remaining batter, stacking crepes on top of each other to stay warm.
- Serve the vanilla-infused whole-grain crepes warm, topped with your favorite fruits, a sprinkle of powdered sugar, a drizzle of maple syrup, or any other preferred toppings.
With their delightful vanilla aroma and whole-grain goodness, these crepes offer a nutritious yet delicious start to your day. Serve them with your favorite fillings and toppings, such as fresh fruit, yogurt, or a drizzle of honey, and enjoy a breakfast that satiates both your taste buds and your nutritional needs.
Vanilla-infused whole-grain crepes with butter and milk FAQ:
Cook each crepe for about 1-2 minutes on one side, or until the edges lift and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes until golden.
Yes, leftover crepes can be stacked and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them, separated by parchment paper, for up to 2 months.
A non-stick skillet or crepe pan with a diameter of 8-10 inches is ideal. This size allows for easy flipping and proper cooking without overcrowding.
You can substitute all-purpose flour using a 1:1 ratio, though the texture may be slightly different. For gluten-free options, use a gluten-free flour blend that is designed for baking.
Crepes are done when they are golden brown on both sides, and the edges begin to lift from the pan. They should also be slightly firm to the touch but still soft.
Cooking Tips:
- Ensure the batter is well-mixed and smooth to avoid lumps in your crepes. Sifting the whole-grain flour before mixing can help achieve a smoother batter.
- Let the batter rest for at least 30 minutes before cooking. This allows the gluten to relax and results in a more tender crepe.
- Use a non-stick pan or a well-seasoned crepe pan to cook the crepes. Grease the pan lightly with butter to prevent sticking.
- Pour the batter into the center of the hot pan and immediately swirl to spread it out evenly. This ensures a thin and uniform crepe.
- Keep the heat medium to low. High heat can quickly burn the crepes or cause them to cook unevenly.
- If the crepes are not getting the desired light brown spots, slightly increase the heat but keep a close eye to avoid overcooking.
- Stack cooked crepes with parchment paper in between to prevent them from sticking together if you are making multiple batches.
Nutrition Facts
12 ServingsCalories 140kcal
Protein 4.03g
Carbohydrates 15g
Fiber 1.59g
Sugar 4.02g
Fat 7g
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