Ingredients for Crepes With Vanilla Cream Sauce Bob Evans
- 1 1/4 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- Butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- Sour Cream
- 1/2 cup heavy cream
- Fresh Fruit
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How to Make Crepes With Vanilla Cream Sauce Bob Evans
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for at least 15 minutes.
- Heat a lightly oiled crepe pan or non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot pan, swirling to spread thinly.
- Cook for 1-2 minutes per side, or until golden brown and cooked through.
- Repeat with the remaining batter.
- While the crepes cook, prepare the sauce: In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, beating until combined.
- Stir in the vanilla extract and heavy cream until smooth and creamy.
- Serve the crepes warm, topped with the vanilla cream sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
65g
Fat
131g
Carbs
14g
