Crêpes Sucrées - Featured Recipe - CookingDistrict.com
Featured Recipes

Crêpes Sucrées

Categories: Desserts, French, French-American
Portions:
8-10
Step 1
1/3 cup 1 tsp • All-purpose flour
1 • Egg
1 tbsp • Sugar
1/4 tsp • Vanilla extract
1 tbsp • Melted butter
Put the flour into a bowl and add the egg, sugar, vanilla, and half of the milk. Whisk slowly until a smooth batter is formed.

Add the remaining milk and whisk well. If time permits, allow the batter to rest 30 minutes. (As the batter rests, the granules of flour absorb the milk and swell, creating a smoother batter and a slightly stronger crêpe than if used right away.)

Whisk in the butter just before using the batter.

Heat a sauté pan* (bottom of pan measures 6”) with a nonstick surface over medium-heat. The pan is ready when a drop of water dances on the hot surface. If necessary, you can use clarified butter to grease the pan.

Hold the pan in one hand, tilting it slightly. Using a small ladle pour about 2 tablespoons of batter into the pan where the sides and bottom meet.

Turn the pan in a circular motion to spread the batter evenly. The amount of batter used should just coat the bottom of the pan. Any excess should be poured back.

Cook the crêpe until the edge begins to brown. Turn the crêpe with a spatula or flip it. The surface of the crêpe should be lacey medium brown in color. Cook the second side for only 10 to 15 seconds and slide the crêpe onto a plate.

If after making two crêpes you find the color is either too dark or too light, adjust your heat accordingly. If you find the crêpe too thick, thin the batter with a little more milk.

Repeat until all the crêpes are made, stacking them one on top of the other, and allow them to cool. Select your best crepes for presentation. Be careful to present the right side.

Bottom cooking surface of pan should measure approximately 6” diameter.
Step 2
1 cup • Milk
3 • Egg yolks
3 tbsp • Sugar
2 tbsp • Cornstarch
1 tsp • Vanilla extract
In a small saucepan, bring the milk and half the sugar (prevents milk from scalding) to a boil over medium heat.

Meanwhile, whisk the egg yolks and the other half of the sugar together in a small bowl. Add the cornstarch to the yolks and mix well until smooth and free of lumps.

Temper the egg yolk mixture with approximately 1/4 cup of the warm milk.

Return the mixture to the saucepan and whisk rapidly over high heat, whisking the bottom and the sides of the pan until the pastry cream thickens and boils, about

1 minute. Turning the pan as you whisk helps to easily reach all areas of the pan.

Reduce the heat to medium and cook an additional 2 minutes, whisking as the pastry cream gently boils. It will become shiny and easier to stir.

Pour the pastry cream into a clean bowl and stir in the vanilla.

Place plastic-wrap directly on the surface of the pastry cream (this prevents a skin from forming on the surface) and let it cool. Remember to taste.

You should whisk briskly before using to make sure pastry cream is the right texture and consistency. Taste your pastry cream before serving.

Serve inside the crêpes.
Notes

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