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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:

  1. For the Crepes: In a bowl or mixing container, beat the eggs with the milk and melted butter.
  2. 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.
  3. Cover the batter and refrigerate for at least one hour to rest.
  4. 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.
  5. Once thickened, add the butter and vanilla and stir until the butter melts. If there are any lumps, strain the mixture through a sieve.
  6. Transfer the cream to a bowl and cover with plastic wrap that touches the surface. Refrigerate the cream to cool.
  7. 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.
  8. Let the crepes cool slightly before proceeding to the next step.
  9. 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.
  10. Then add the heavy cream, stirring constantly. (Caution: the sugar may foam up.)
  11. When the cream is fully incorporated, add the butter and stir until melted and the caramel has a velvety texture.
  12. Place one crepe on a flat surface and spread a layer of custard cream on it.
  13. 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.
  14. For serving, drizzle with caramel on top and sprinkle with chopped walnuts.