Crepes With Vanilla Cream Sauce Bob Evans Recipes

BOB EVANS CREPES

Bob Evans Crepes image

This is my incredibly easy version of the fruit topped filled crepes served at Bob Evans. I'm not posting the crepe recipe, there's already over 400 posted here, pick one you like. Splenda in place of sugar works just fine. Adjust sugar and cream in filling to taste.

Provided by al6138

Categories Breakfast

Time 30m

Yield 12 crepes, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 quart berries, divided (your choice, straw, blue, black or my fav, razz)
1/2 cup sugar
1 (8 ounce) package cream cheese (softened)
2 tablespoons heavy cream
1 tablespoon sugar
1 teaspoon vanilla

Steps:

Topping:.
Mix 1/2 the berries and sweetener in a small sauce pan.
Mash berries with a wooden spoon and apply medium heat 20 min until the consistency of light syrup.
Strain through a sieve or cheesecloth to remove seeds and skin.
Serve warm with remaining berries over prepared crepes.
Filling:.
Mix ingredients with hand mixer or stick blender until smooth.
Spoon to taste into individual crepes.
Tri-fold crepes over filling and pour on topping and berries.

CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)

Crepes With Vanilla Cream Sauce (Bob Evans) image

If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!

Provided by Evey1203

Categories Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

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
8 ounces cream cheese, room temperature (soft)
1/2 cup powdered sugar (or to taste)
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup heavy cream (a little thinner than pudding, add until it is thin enough to just drip)
fresh fruit, of choice strawberries and bananas are good

Steps:

In a blender mix together the milk, eggs and vanilla.
Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
Lightly coat with a tiny bit of olive oil.
Pour 1/4 cup of batter into the pan and tip 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.
Place crepes on parchment papaer or wax paper to seperate each one.
Fill crepes with the Vanilla Cream Sauce. Directions below --.
VANILLA CREAM SAUCE DIRECTIONS.
Mix all ingredients for Vanilla Cream Sauce together.
Spoon into center of crepe and fold over seam side down.
Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!

VANILLA CREPES

Vanilla Crepes image

When I was a little girl, my mother would always make us crepes on Sundays. I also loved the smell of vanilla when my mother would make her cookies. So, I would always ask her to make her cookies, and when she refused, I would take out the vanilla and sit it next to me with the cap open, so that I could breathe the aroma. My mother get a kick out of this, and said, well, if it's that important, we'll add a little vanilla kick, just for you. After the first time she put the vanilla in, there was never a last...it became a tradition.

Provided by lelainem10

Categories Breakfast and Brunch Crepes Sweet

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups milk
3 egg yolks
2 tablespoons vanilla extract
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons melted butter

Steps:

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Nutrition Facts : Calories 142 calories, Carbohydrate 15.9 g, Cholesterol 66.4 mg, Fat 6.7 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 146 mg, Sugar 3.9 g

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