One of the very first things I recall learning to make is crepes. I think I was around 6 or so and my grandmother Alma would always make me some when I would visit. Now, being older and more interested in food, I realize the versatility of crepes is endless. Your only limitation is your imagination.
Crepes are such a versatile canvas and a vanilla crepe makes for a great dessert crepe. However, if you’re like my kids, they like them for breakfast. When the four of them are together I have to go into full production. I made these vanilla crepes for my 4-year-old and he acted like a starving logger. He couldn’t stop eating them!
How do you make a delicious crepe?
To make a good crepe you need good ingredients, this makes a huge difference in the quality of the end product. Let’s start with just a basic vanilla crepe, simple and easy, the catch is the vanilla flavor.
The secret just between you and I, is the Lagrima vanilla. Erin and I came across Neil Beam, Lagrima Co-founder, at the International Food Blogger Convention, handing out samples. This stuff is awesome! There is vanilla and there is vanilla, but this my friend, is VANILLA. The flavor is pure and sweet, very fragrant yet not over powering. What comes to mind with this particular formula is it provides a “clean” taste element to the end product. It’s interesting how changing up one ingredient can turn food from so-so to Sooooo-good. Lagrima vanilla is one such product. I would encourage you to buy a bottle or two* because once word gets out there may be a waiting line for Lagrima. It is that good.
*By clicking the link to buy Lagrima vanilla, you will receive a 10% discount on all products you purchase. I have not been paid by Lagrima for this post however, I will receive a referral commission from any purchases made using said link.
Let’s make this thing already!
- 1 tablespoon of melted butter
- 1 cup of flour
- 1/2 cup of milk
- 2 eggs
- 1 teaspoon of Lagrima vanilla
- Preheat a large non-stick skillet over medium heat.
- Whisk together all ingredients until smooth.
- Pour about 1/4 cup of the batter in the skillet and turn the pan to distribute the batter evenly around the bottom of the pan in a thin layer.
- Cook the crepe until set and the edges start to lift from the skillet, (about 30 seconds).
- Flip the crepe and continue to cook another 30 seconds.
- Remove from pan and fill with your favorite filling.
Shared at: Thursday Favorite Things