A thin and delicate crepe filled with fresh fruit and whipped cream. Top it with custard and a thin layer of torched sugar for a satisfyingly creamy and crunchy creme brulee crepe.
Jump to:
What is a crème brûlée crepe?
These creme brulee crepe cones are inspired by the crepes in Japan. With the power of social media we are exposed to so many different foods from around the world, and these creme brulee crepes had been trending in Japan.
Similar to their typical crepes that are filled with cream and fruits, this one is then topped with custard cream and sugar. This is then torched to create a sweet and crunchy shell that pairs perfectly with the crepe below.
You can fill the crepe with your favorite kinds of fillings, but the torched custard on top is going to be a game-changer for sure!
Ingredients
Crepes
- Whole milk: Whole milk makes crepes that are more tender, but you can use skim or non-fat milk if that's what you have on hand.
- All-purpose flour: Regular flour works great in crepes, if you want a super tender crepe you can use cake flour instead.
- Cornstarch: Cornstarch helps to give the crepes a tender texture, preventing them from getting too rubbery
- Granulated sugar: Sugar gives the crepes a little sweetness.
- Eggs: Eggs make up a large part of the crepes structure.
- Unsalted butter: Melted butter in the crepe batter makes the crepes more tender and flavourful
- Vegetable oil: Oil is needed to grease the pan, preventing the crepes from sticking too much
Custard
- Egg yolks: Egg yolks help to thicken up the custard and bring that custard flavor!
- Granulated sugar: Sugar sweetens the custard! Feel free to increase or decrease this according to your personal preferences.
- Cornstarch: Cornstarch thickens the custard mixture without it getting clumpy.
- Vanilla extract: Vanilla gives the custard flavor while also neutralizing the eggy taste of the custard
- Whole milk: Milk makes up the body of the custard. While whole milk gives the creamiest custard, you can use other kinds of milk if needed.
- Unsalted butter: Butter gives the custard a silkiness like no other!
Assembly
- Thickened cream: Also known as heavy cream. We are whipping this to stiff peaks to fill the crepe. You can use whipping cream as well.
- Granulated sugar: Sugar is added to sweeten the cream, you can change this according to your personal preference.
How to assemble the creme brulee crepe
The hardest part about making this recipe is not the crepe itself, but instead the assembly of it! You want to make sure that the crepe is in a cone shape with an opening large enough to fill with the custard.
Here are a couple of tricks for assembling that perfect cone:
- Fill the crepe up with enough fillings: The more the crepe is filled the larger the cavity to fill with custard
- Use a thick piece of paper or cardboard: This will help the cone that surrounds the crepe to be more supportive, keeping it all together.
- Roll the piece of paper/cardboard into a tight cone: A loose cone will just cause the assembled crepe to fall down into the cone. Make sure the cone is tight enough that the crepe sits slightly above the rim of the cone.
Frequently Asked Questions
How long does this last?
When the elements are stored individually they will last up to 3 days.
When assembled the crepe cones should be consumed immediately. This way the sugar topping will be crunchy and the crepe will stay fresh and not soggy.
Can I make these ahead of time?
If you want to make these ahead of time I'd recommend keeping everything stored separately. When ready to consume just assemble and torch the sugar for a crunchy top.
I'm having a hard time filling my crepe with custard
The hardest thing about this recipe is filling the crepe! The trick to getting it to stand is making the paper cone. Make sure you use a sturdy piece of paper and roll it into a small tight cone.
Can I make this without a blow torch?
Unfortunately, it'll be a little difficult to make these without a blow torch.
However a way to work around this is to melt some sugar in a pan until it caramelizes, pour little discs of caramel onto a sheet of baking paper, and allow those to set. Once set you can place them on top of the assembled crepes to recreate that sugar topping.
Can I change the filling?
Yes, you can! I filled these with whipped cream and fresh fruit but you can use anything from Nutella to ice cream. Use whatever flavors and fillings you like to create your perfect crepe.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Creme Brulee Crepe
A thin and delicate crepe filled with fresh fruit and whipped cream. Top it with custard and a thin layer of torched sugar for a satisfyingly creamy and crunchy creme brulee crepe.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 Crepes 1x
- Category: Pastry
- Method: Easy
- Cuisine: Japanese
Ingredients
Crepes
- 160ml Whole milk (⅔ cup)
- 30 g All purpose flour (¼ cup)
- 15g Cornstarch (2 tbsp)
- 25g Granulated sugar (2 tbsp)
- 2 Large eggs
- 15 g Unsalted butter, melted (1 tbsp)
- Vegetable oil, for greasing the pan
Custard
- 2 Egg yolks
- 37g Granulated sugar (3 tbsp)
- 1 ½ tbsp Cornstarch
- 1 tsp Vanilla extract
- 180ml Whole milk (¾ cup)
- 15g Unsalted butter ( 1 tbsp)
Assembly
- 240ml Heavy/thickened cream (1 cup)
- 100g Granulated sugar (¼ cup)
- Assorted fruits e.g. strawberries, blueberries, kiwifruit, etc.
Instructions
Crepes
- Combine the milk, flour, cornstarch, sugar, eggs and melted butter in a blender and blitz until smooth
- Pour the batter through a fine-meshed sieve into a large bowl
- Heat a little vegetable oil in a medium non-stick frying pan over medium-low heat, and wipe the excess oil with a paper towel
- Pour a ¼ cup of crepe batter, while swirling, to coat the bottom of the pan
- Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
- Repeat with the remaining batter
- Allow crepes to come to room temperature
Custard
- While the dough is proofing make the custard
- Combine the egg yolks, sugar, and cornstarch in a large heatproof bowl and whisk to combine
- Combine the milk and vanilla extract in a small saucepan over medium heat and heat until steaming
- Remove from the heat and pour into the egg yolk mixture, whisking constantly until smooth
- Return the mixture to the saucepan and heat over medium-low, whisking constantly until thickened
- The mixture should be thick enough to draw lines in it
- Remove the pan from the heat and add the butter, stir until melted
- Transfer the custard to a bowl and cover with cling wrap, pressing the cling wrap onto the surface of the custard to prevent it from forming a skin
- Place in the fridge to cool completely
- Transfer the custard to a piping bag fitted and cut off a large opening
Assembly
- Whip the cream and sugar together to stiff peaks, transfer to a piping bag
- Lay a crepe on your work surface and fold it in half
- Pipe a line of whipped cream, and top with your favorite fruits
- Roll the crepe up into a cone and fill the top with the custard (make a paper cone and place the crepe inside it to help support the sides)
- Sprinkle the custard with sugar and use a blow torch to caramelize the top
- Enjoy immediately!
Related Recipes
Comments
No Comments