Go Back

Vanilla Bean Crepe Trio

A recipe for Vanilla Bean Crepe Trio inspired by our time in Fort Walton Beach!
Course Breakfast
Cuisine N/A
Keyword breakfast, brunch, crepe, nutella, peach, strawberries, strawberry, vanilla, vanilla bean
Servings 4 Servings


Vanilla Bean Custard:

  • 2 cups milk
  • 2 vanilla beans
  • 1/2 cup plus 1 tablespoons granulated sugar
  • 1 large egg
  • 3 egg yolks
  • 1/4 cup cornstarch

Strawberry Sauce:

  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1/2 tablespoon cornstarch
  • 1/2 pound fresh strawberries hulled and halved
  • 1/2 lemon zest and juice


  • 3 1/2 ounces (100 grams, scant 1 cup) all purpose flour
  • 2 large eggs
  • 1 1/3 cup milk
  • pinch salt
  • 1 vanilla bean


  • 4 medium peaches pitted and sliced
  • 1 1/2 cups whipped cream

For Serving:

  • 1/4 cup Nutella
  • Powdered sugar
  • Whipped Cream


To make the vanilla bean custard:

  • In a medium saucepan, heat milk and scrapings from vanilla bean over medium heat until it begins to steam but not yet boil.
  • In a small bowl, whisk together sugar, egg, egg yolks, and cornstarch. While continuing to whisk, slowly add about 1/4 cup of the heated milk. Repeat with about 1/2 cup more milk, until the eggs are tempered. Slowly pour the eggs into the saucepan of milk, continuously whisking. Continue to stir the mixture over medium heat until it thickens. Remove from heat and transfer to a medium bowl. Cover the top with plastic wrap, making sure it is touching to prevent a film from forming, and refrigerate until chilled and ready to serve.

To make the strawberry sauce:

  • In a small saucepan, whisk together sugar, water, and cornstarch over medium heat. Mix in the zest and juice of the lemon, then gently add in the strawberries. Cook, stirring and breaking up the strawberries often, until the sauce thickens, about 5 minutes. Remove from heat. If desired, blend to make a smooth sauce. Cover and refrigerate for up to four days.

To make the crepes:

  • In a blender, add the flour, eggs, milk, salt, and scrapings from vanilla bean. Blend until smooth. To mix by hand, whisk the ingredients in a medium bowl until smooth. Let rest for 15-30 minutes.
  • Lightly grease a large skillet or crepe pan and place over medium low heat. Once heated, add just enough batter to make a thin coating over the bottom. Cook until barely golden and the top is set, 1-2 minutes. Flip and cook until barely golden. Repeat with remaining batter and let the crepes cool slightly.

To assemble:

  • Spread prepared vanilla custard over one side of 1/3rd of the crepes. Fold in half, then fold over again to make a triangle and transfer to serving plates. Place the nutella in a small bowl and microwave until warm with a thinner consistency, about 30 seconds. Drizzle over the vanilla custard crepes.
  • Fold another 1/3rd of the crepes into triangles and place on serving plates. Top with prepared strawberry sauce.
  • For the remaining 1/3rd of the crepes, spread one side with whipped cream. Place sliced peaches over half of each crepe. If the whipped cream is not sweetened to desired taste, sprinkle with some powdered sugar. Fold into triangles and place on serving plates. Top the crepes with additional whipped cream and powdered sugar.
  • Serve immediately.