Description
Delicate, thin crêpes folded into soft rolls and generously coated with a silky homemade vanilla custard. Perfect for breakfast, dessert, or a special treat with coffee or tea.
Ingredients
For the Crêpes
- 2 large eggs
- 1 ¼ cups all-purpose flour
- 1 ½ cups milk (room temperature)
- 2 tablespoons melted butter or oil
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Vanilla Custard Cream
- 2 cups milk
- 3 large egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Crêpe Batter
In a large bowl, whisk the eggs with sugar and salt until smooth.
Add the milk gradually while whisking.
Mix in the melted butter and vanilla.
Slowly add the flour, whisking until the batter is smooth and lump-free.
The batter should be thin, like heavy cream.
Let it rest for 15–20 minutes for best texture.
Step 2: Cook the Crêpes
Heat a non-stick pan over medium heat and lightly grease it.
Pour about ¼ cup batter into the pan and swirl to spread evenly.
Cook for 30–40 seconds until the edges lift and the bottom is lightly golden.
Flip and cook the other side for 15–20 seconds.
Repeat until all batter is used.
Stack crêpes on a plate and cover to keep soft.
Step 3: Make the Vanilla Custard
In a saucepan, heat the milk until warm (not boiling).
In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
Slowly pour warm milk into the egg mixture while whisking constantly.
Return everything to the saucepan over medium heat.
Stir continuously until thick and creamy.
Remove from heat, add butter and vanilla, and stir until glossy.
Let cool slightly — it will thicken more as it rests.
Step 4: Assemble
Fold each crêpe into rolls or triangles.
Arrange on a serving plate.
Pour warm custard generously over the crêpes.
Serve immediately or chilled.
Tips for Perfect Results
- For extra-soft crêpes, replace half the milk with water
- If custard is too thick, add a little warm milk and stir
- Custard can be flavored with lemon zest or orange blossom water
- Crêpes can be stored in the fridge for 2 days
Serving Ideas
- Add sliced bananas or strawberries
- Sprinkle with powdered sugar
- Drizzle with honey or caramel
- Serve with coffee, tea, or hot chocolate