Vanilla Sugar Crepes
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 1/2 cups whole milk
1 tablespoon butter, melted
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1 cup all-purpose flour
1/8 teaspoon salt (combine with flour)
1 tablespoon clarified butter (coat pan with 1/4 teaspoons butter before cooking, use as needed)
Filling and Topping
2 tablespoons clarified butter
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 teaspoon of your favorite jam for each crepe
In large mixing bowl, whisk together eggs and Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar. Whisk in the milk, butter and Nielsen-Massey Tahitian Pure Vanilla Extract. Add the flour mixture gradually and whisk until blended. Cover bowl with plastic wrap and refrigerate for 20 minutes. Brush bottom of 10-inch nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 1/4-cup into pan and immediately rotate until batter uniformly covers bottom. Loosen edge with rubber spatula, turn crepe over when golden brown, about 2 minutes. Stack cooked crepes between waxed paper. Before serving, spread one-teaspoon jam on one half of each crepe with melted butter and sprinkle with Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar.
Note: Clarified butter is melted, and the white milk solids are skimmed off the top.
Makes 12 crepes
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