Vanilla-infused whole-grain crepes with butter and milk
Indulge in the deliciousness of our Vanilla-Infused Whole-Grain Crepes. Made with wholesome whole-grain wheat flour, a touch of sugar, and rich vanilla extract, these crepes are perfectly balanced with the creamy goodness of milk and butter. Elevate your breakfast or dessert experience with this easy-to-follow recipe that promises a delightful blend of sweet and savory flavors. Ideal for any occasion, these crepes are sure to impress!
- 15 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 12 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 4.03g | 3% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 1.59g | 4% |
| Sugar 4.02g | 4% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.51g | 12% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 45mg | 8% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.87mg | 5% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.06mg | 0% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 0.79ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.70mg | 6% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 110mg | 3% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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