Crêpes

Now these little things are quite a delight to try and make. My personal experience with them is rather limited but they are still really great. As an amateur I mate these little sweet treats

Those were made quite simply by making the crêpes then,

1) Covering half of the crêpe in strawberry perserves

2) Fold the crêpe in half

3) Cover the half crêpe in about three or four mandarin orange segments

4) Fold again

5) Cover with pastry cream

6) Put on assorted nuts (optional)

Here is the crêpe recipe

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted (no substitutions please!!!)
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon vanilla (optional)
1/4-1/2 teaspoon cinnamon (optional)Directions:

1
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Note: Crêpes are a bit challenging to flip also this recipe should make approximately 8 crêpes.

Here is the pastry cream recipe
  • 2 cups milk

  • 1/4 cup white sugar

  • 2 egg yolks

  • 1 egg

  • 1/4 cup cornstarch

  • 1/3 cup white sugar

  • 2 tablespoons butter

  • 1 teaspoon vanilla extract

Directions

  1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom.
  3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Note: This makes 2 1/2 cups of the cream so if you think you need more then double, triple, or multiply the recipe as you see fit.

Both of these recipes were provided to me by food.com

Hope you all enjoy and remember that you can fill these crêpes with whatever you want. At all of you request I will also make posts on things like crêpe cakes and savory crêpes

Author: Dustin

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