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.
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:6 Crepes 1x
Category:Pastry
Method:Easy
Cuisine:Japanese
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
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 1/4 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