
Crepes with Easy Custard Cream and Caramel
by chef Christina Christofi
Preparation time: 1 hour
Cooking time: 30 minutes
Difficulty:
Serves: 8-10
Ingredients
For the crepes:
- • 4 eggs
- • 600ml whole milk
- • 50 gr butter (melted)
- • 270 gr all-purpose flour
- • 1 tsp Baron vanilla essence
- • 50 ml Maple Joe maple syrup
- • 1 pinch of salt
For the filling:
- • 3 egg yolks
- • 15 gr cornflour
- • 40 gr granulated sugar
- • 220 ml milk
- • 15 gr unsalted butter
- • 2 tsp Baron vanilla essence
- • 1 pinch of salt
For the caramel:
- • 150 gr brown sugar
- • 300 ml heavy cream
- • 125 gr vanilla
- • 1 pinch of salt
For garnishing:
- • 100 gr roasted walnuts
Instructions:
- For the Crepes: In a bowl or mixing container, beat the eggs with the milk and melted butter.
- Add the flour, maple syrup, and salt and mix until there are no lumps of flour. If the mixture is lumpy, strain it through a sieve to remove any remaining lumps.
- Cover the batter and refrigerate for at least one hour to rest.
- For the Filling: In a non-stick saucepan, combine the egg yolks, cornstarch, sugar, and salt and mix well. Add the milk and place the saucepan over low heat, stirring constantly until the mixture thickens.
- Once thickened, add the butter and vanilla and stir until the butter melts. If there are any lumps, strain the mixture through a sieve.
- Transfer the cream to a bowl and cover with plastic wrap that touches the surface. Refrigerate the cream to cool.
- To make the crepes: Heat a non-stick pan over low heat. Pour a little of the crepe batter into the pan and tilt the pan to spread the batter evenly over the surface in a thin layer. Cook for about 30 seconds on each side. Repeat until all the batter is used.
- Let the crepes cool slightly before proceeding to the next step.
- For the caramel: Heat the brown sugar with 2 tablespoons of water over medium heat, stirring constantly with a spatula, until it melts and turns golden brown.
- Then add the heavy cream, stirring constantly. (Caution: the sugar may foam up.)
- When the cream is fully incorporated, add the butter and stir until melted and the caramel has a velvety texture.
- Place one crepe on a flat surface and spread a layer of custard cream on it.
- Roll the crepe up, keeping the cream inside. Repeat with the remaining crepes and cream, stacking them on top of each other on a platter to create height.
- For serving, drizzle with caramel on top and sprinkle with chopped walnuts.