Creme Brulee Crepe
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.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 160 ml Whole milk (2/3 cup)
- 30 g All purpose flour (1/4 cup)
- 15 g Cornstarch (2 tbsp)
- 25 g Granulated sugar (2 tbsp)
- 2 Large eggs
- 15 g Unsalted butter, melted (1 tbsp)
- Vegetable oil, for greasing the pan
- 2 Egg yolks
- 37 g Granulated sugar (3 tbsp)
- 1+1/2 tbsp Cornstarch
- 1 tsp Vanilla extract
- 180 ml Whole milk (3/4 cup)
- 15 g Unsalted butter ( 1 tbsp)
- 240 ml Heavy/thickened cream (1 cup)
- 100 g Granulated sugar (1/4 cup)
- Assorted fruits e.g. strawberries, blueberries, kiwifruit, etc.
Instructions
- 1
Combine the milk, flour, cornstarch, sugar, eggs and melted butter in a blender and blitz until smooth
- 2
Pour the batter through a fine-meshed sieve into a large bowl
- 3
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
- 4
Pour a 1/4 cup of crepe batter, while swirling, to coat the bottom of the pan
- 5
Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
- 6
Repeat with the remaining batter
- 7
Allow crepes to come to room temperature
- 8
While the dough is proofing make the custard
- 9
Combine the egg yolks, sugar, and cornstarch in a large heatproof bowl and whisk to combine
- 10
Combine the milk and vanilla extract in a small saucepan over medium heat and heat until steaming
- 11
Remove from the heat and pour into the egg yolk mixture, whisking constantly until smooth
- 12
Return the mixture to the saucepan and heat over medium-low, whisking constantly until thickened
- 13
The mixture should be thick enough to draw lines in it
- 14
Remove the pan from the heat and add the butter, stir until melted
- 15
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
- 16
Place in the fridge to cool completely
- 17
Transfer the custard to a piping bag fitted and cut off a large opening
- 18
Whip the cream and sugar together to stiff peaks, transfer to a piping bag
- 19
Lay a crepe on your work surface and fold it in half
- 20
Pipe a line of whipped cream, and top with your favorite fruits
- 21
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)
- 22
Sprinkle the custard with sugar and use a blow torch to caramelize the top
- 23
Enjoy immediately!