Vanilla Bean Crepes with Strawberry Jam

Name: Vanilla Bean Crepes with Strawberry Jam
Prep time: 40 min
Cook time: 30 min
Yield: 6

crepes vanilla strawberry french breakfast dessert elegant

Baking

These delicate French crepes are infused with real vanilla bean and filled with homemade strawberry jam, creating a simple yet elegant dish perfect for breakfast, brunch, or dessert.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 40 Cook: 30

Ingredients

125g1 cup all-purpose flour
3 large3 large eggs, room temperature
300ml1 1/4 cups whole milk, room temperature
60ml1/4 cup water
45g3 tbsp unsalted butter, melted and cooled
30ml2 tbsp granulated sugar
2.5ml1/2 tsp salt
1 pod1 pod vanilla bean
450g1 lb fresh strawberries, hulled and sliced
200g1 cup granulated sugar (for jam)
30ml2 tbsp fresh lemon juice
15ml1 tbsp powdered pectin (optional)
for cookingfor cooking butter for cooking crepes
for dustingfor dusting powdered sugar
240ml1 cup heavy cream, whipped
for garnishfor garnish fresh mint leaves

Instructions

Split 1 pod1 pod vanilla bean lengthwise and scrape out seeds. Add seeds and pod to 300ml1 1/4 cups whole milk in small saucepan. Warm gently, then let steep 20 minutes.
Meanwhile, make quick jam: Combine 450g1 lb fresh strawberries, 200g1 cup granulated sugar (for jam), and 30ml2 tbsp fresh lemon juice in saucepan. Cook over medium heat, stirring frequently, 15-20 minutes until thickened.
If using 15ml1 tbsp powdered pectin (optional), stir in during last 2 minutes of cooking. Remove from heat and let cool slightly.
For crepe batter, remove vanilla pod from milk. In blender, combine 125g1 cup all-purpose flour, 3 large3 large eggs, vanilla-infused milk, 60ml1/4 cup water, 45g3 tbsp unsalted butter, 30ml2 tbsp granulated sugar, and 2.5ml1/2 tsp salt.
Blend until smooth, about 30 seconds. Let batter rest 30 minutes (or refrigerate overnight).
Heat 20cm (8-inch) crepe pan or non-stick skillet over medium heat. Brush with for cookingfor cooking butter for cooking crepes.
Pour 60ml (1/4 cup) batter into pan, immediately tilting and swirling to coat bottom evenly.
Cook 1-2 minutes until edges are golden and center is set. Flip and cook 30 seconds more.
Stack finished crepes on plate, covering with kitchen towel. Continue with remaining batter.
To serve, spread 30ml (2 tbsp) strawberry jam on each crepe. Fold into quarters or roll up.
Place 2 crepes on each plate. Dust with for dustingfor dusting powdered sugar.
Dollop with 240ml1 cup heavy cream and garnish with for garnishfor garnish fresh mint leaves and reserved strawberry slices.

Ingredients

id: all_purpose_flour metric: 125g imperial: 1 cup name: all-purpose flour
id: eggs metric: 3 large imperial: 3 large name: eggs, room temperature
id: whole_milk metric: 300ml imperial: 1 1/4 cups name: whole milk, room temperature
id: water metric: 60ml imperial: 1/4 cup name: water
id: butter_melted metric: 45g imperial: 3 tbsp name: unsalted butter, melted and cooled
id: granulated_sugar metric: 30ml imperial: 2 tbsp name: granulated sugar
id: salt metric: 2.5ml imperial: 1/2 tsp name: salt
id: vanilla_bean metric: 1 pod imperial: 1 pod name: vanilla bean
id: fresh_strawberries metric: 450g imperial: 1 lb name: fresh strawberries, hulled and sliced
id: sugar_jam metric: 200g imperial: 1 cup name: granulated sugar (for jam)
id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice
id: pectin metric: 15ml imperial: 1 tbsp name: powdered pectin (optional)
id: butter_cooking metric: for cooking imperial: for cooking name: butter for cooking crepes
id: powdered_sugar metric: for dusting imperial: for dusting name: powdered sugar
id: whipped_cream metric: 240ml imperial: 1 cup name: heavy cream, whipped
id: fresh_mint metric: for garnish imperial: for garnish name: fresh mint leaves

Instructions

Split {vanilla_bean} lengthwise and scrape out seeds. Add seeds and pod to {whole_milk} in small saucepan. Warm gently, then let steep 20 minutes.
Meanwhile, make quick jam: Combine {fresh_strawberries}, {sugar_jam}, and {lemon_juice} in saucepan. Cook over medium heat, stirring frequently, 15-20 minutes until thickened.
If using {pectin}, stir in during last 2 minutes of cooking. Remove from heat and let cool slightly.
For crepe batter, remove vanilla pod from milk. In blender, combine {all_purpose_flour}, {eggs}, vanilla-infused milk, {water}, {butter_melted}, {granulated_sugar}, and {salt}.
Blend until smooth, about 30 seconds. Let batter rest 30 minutes (or refrigerate overnight).
Heat 20cm (8-inch) crepe pan or non-stick skillet over medium heat. Brush with {butter_cooking}.
Pour 60ml (1/4 cup) batter into pan, immediately tilting and swirling to coat bottom evenly.
Cook 1-2 minutes until edges are golden and center is set. Flip and cook 30 seconds more.
Stack finished crepes on plate, covering with kitchen towel. Continue with remaining batter.
To serve, spread 30ml (2 tbsp) strawberry jam on each crepe. Fold into quarters or roll up.
Place 2 crepes on each plate. Dust with {powdered_sugar}.
Dollop with {whipped_cream} and garnish with {fresh_mint} and reserved strawberry slices.

Tips

Vanilla Bean Substitute: Use 10ml (2 tsp) pure vanilla extract if vanilla beans unavailable. Add directly to batter.

Batter Consistency: Should be thin like heavy cream. Add water if too thick, flour if too thin.

First Crepe Rule: The first crepe often fails - use it to test heat and adjust accordingly.

Make-Ahead: Batter improves overnight. Crepes can be made 2 days ahead, stacked with parchment between.

Jam Shortcuts: Use quality store-bought jam to save time, or make larger batch of homemade to store.

Freezing Crepes: Stack with parchment, wrap well, freeze up to 2 months. Thaw at room temperature.

Serving Variations: Try with Nutella, lemon curd, or fresh berries. Create a crepe cake by layering with pastry cream.

Temperature Tip: Room temperature ingredients blend more smoothly and cook more evenly.