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Vanilla Bean Crème Filled Crepes with Apricot Preserves

Vanilla Bean Crème Filled Crepes with Apricot Preserves

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from All Recipes)
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 crepes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French


This recipe would work with any combination of Petite Crème and fruit preserves, but I think it works especially well with vanilla or plain and apricot. A little drizzle of real maple syrup at the end really brings it all together.



1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1 (5.3 ounce) container Vive La Vanilla! Petite Crème
1/41/2 cup apricot preserves
Real maple syrup, optional


Mix dry ingredients in one bowl and wet ingredients in another. Pour wet ingredients into dry and beat until smooth. Cover bowl and refrigerate for at least an hour.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Place a line of  Petite Crème down the center of each crepe. Roll to close and smear about a tablespoon of apricot preserves on top of each. Drizzle lightly with maple syrup if you wish, and enjoy!


  • Serving Size:
  • Calories: 149
  • Sugar: 7.7 g
  • Sodium: 112.2 mg
  • Fat: 4.9 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 21.9 g
  • Fiber: 0.5 g
  • Protein: 4.5 g
  • Cholesterol: 57.2 mg

Keywords: crepes, dessert crepes, vanilla crepes

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