Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.
Crepes With Vanilla Cream Sauce
CREPES With Vanilla Cream Sauce
Bob Evans Recipe
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
Vanilla Cream Sauce
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
CREPES: 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 inch 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 paper or wax paper to separate each one. Fill crepes with the Vanilla Cream Sauce.
VANILLA CREAM SAUCE: 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 little bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes.