Whaou! Crêpes-potty with vanilla sauce

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 10 minutes

Serving size: 3


  • 1 package IBIS Whaou! Crêpes with nut nougat cream filling
  • 130 g sour cream
  • 130 ml milk
  • 1 egg (size M)
  • 1 egg yolk (size M)
  • 2 packets vanilla sugar


  • 3 small casserole dishes ( approx. 8 cm in diameter, 5 cm high)
  • butter for the molds
  • powdered sugar for dusting
  • vanilla sauce for serving


Grease the small casserole dishes with butter. Cut the IBIS Whaou! Crêpes into 4 pieces (approx. 4 cm each) with a kitchen scissors and place them upright in the molds.

Whisk sour cream, milk, egg, egg yolk and vanilla sugar together and slowly pour over the crêpes pieces. Cover everything and let it rest for 20-30 minutes so that the crêpes-rolls can draw egg milk.

Preheat the oven to 175 °C top/bottom heat. Spread the forms on a baking sheet and put in the oven on the middle shelf for about 25 minutes. Take out, dust with powdered sugar while its still warm and serve drizzled with a little vanilla sauce.