Crêpes Crème Patissiere


For Crêpes:

1 cup all-purpose flour
3 eggs
1 egg yolk
1/2 teaspoon orange zest
1 1/4 Milk
3 tablespoons butter, melted
1 tablespoon sugar
1 pinch salt

For Pastry Cream:

3 egg yolks
6 tablespoons sugar
2 tablespoons cornstarch
1 cup milk
1/2 vanilla bean, split


To make pastry cream:
Bring the milk and vanilla to a boil in a heavy sauce pan. Whisk the egg yolks and the sugar until pale and then whisk in the cornstarch. Pour some hot milk into the bowl and whisk into the yolk mixture. Scrape the yolk mixture into the pan and cook over low heat, stirring constantly until thickened. Strain into a clean bowl and cool over ice, stirring until cold, or cover with plastic touching the cream in the fridge overnight.

To make the crêpes batter:
Whisk the wet ingredients into the dry ingredients quickly but thoroughly and strain out any lumps, or mix in a blender for 10 seconds and cool for at least 2 hours.

To cook crêpes:
Heat a non-stick omelet pan with a bit of butter or non-stick spray and ladle 2 oz. of batter in and swirl to just cover the pan. Cook until set, flip and remove to a plate. Repeat and stack the crepes with wax paper or parchment squares between.

To assemble, spoon some cream into each crepe and add you favorite fruit(s) cut as necessary, or a jam or preserve, and roll up into the crepe. Warm some more fruit in a pan, add some butter and crepes and warm in the oven. Serve with whipped cream if desired.

SOURCE: Recipe courtesy of Chef Jamie Smith

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