Print

Creme Brulee Crepe

Japanese creme brulee crepe cone

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.

Ingredients

Scale

Crepes

  • 160ml Whole milk (2/3 cup)
  • 30 g All purpose flour (1/4 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 1/2 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 180ml Whole milk (3/4 cup)
  • 15g Unsalted butter ( 1 tbsp)

Assembly

  • 240ml Heavy/thickened cream (1 cup)
  • 100g Granulated sugar (1/4 cup)
  • Assorted fruits e.g. strawberries, blueberries, kiwifruit, etc.

 

Instructions

Crepes

  1. Combine the milk, flour, cornstarch, sugar, eggs and melted butter in a blender and blitz until smooth
  2. Pour the batter through a fine-meshed sieve into a large bowl
  3. 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
  4. Pour a 1/4 cup of crepe batter, while swirling, to coat the bottom of the pan
  5. Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
  6. Repeat with the remaining batter
  7. Allow crepes to come to room temperature

Custard

  1. While the dough is proofing make the custard
  2. Combine the egg yolks, sugar, and cornstarch in a large heatproof bowl and whisk to combine
  3. Combine the milk and vanilla extract in a small saucepan over medium heat and heat until steaming
  4. Remove from the heat and pour into the egg yolk mixture, whisking constantly until smooth
  5. Return the mixture to the saucepan and heat over medium-low, whisking constantly until thickened
  6. The mixture should be thick enough to draw lines in it
  7. Remove the pan from the heat and add the butter, stir until melted
  8. 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
  9. Place in the fridge to cool completely
  10. Transfer the custard to a piping bag fitted and cut off a large opening

Assembly

  1. Whip the cream and sugar together to stiff peaks, transfer to a piping bag
  2. Lay a crepe on your work surface and fold it in half
  3. Pipe a line of whipped cream, and top with your favorite fruits
  4. 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)
  5. Sprinkle the custard with sugar and use a blow torch to caramelize the top
  6. Enjoy immediately!

Keywords: creme brulee, custard, creme patisserie, whipped cream, fruits, harajuku, japan

Shopping cart
There are no products in the cart!
Continue shopping
0