Bobs Crepes Recipes

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CREPES

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 8 to 10 crepes

Number Of Ingredients 6



Crepes image

Steps:

  • Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled

BOB EVANS CREPES

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



Bob Evans Crepes image

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.

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

CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)

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



Crepes With Vanilla Cream Sauce (Bob Evans) image

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!

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

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