Sweet Crepe Trio
User Reviews
0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
-
Total Time
1 hr 50 mins
-
Servings
8 Crepes
-
Course
Dessert
-
Cuisine
International
Sweet Crepe Trio
Report
A recipe for a Sweet Crepe Trio inspired by our time in Fort Walton Beach, Florida! These sweet crepes are paired with three options: strawberry, peaches and cream, and Nutella.
Share:
Ingredients
Vanilla Bean Custard:
- 2 cups milk 470 milliliters
- 1 vanilla bean
- 1/4 cup granulated sugar 50 grams
- 2 egg large yolks
- 2 tablespoons corn starch 16 grams
- 2 tablespoons water
Strawberry Sauce:
- 8 ounces strawberry hulled and quartered, fresh, 227 grams
- 2 tablespoons granulated sugar
- 1/2 lemon zest and juice
- 1/2 tablespoon corn starch 4 grams
- 1 tablespoon water 15 milliliters
Peaches:
- 4 peaches pitted and sliced, medium
- 2 tablespoons granulated sugar
- 1/2 lemon zest and juice
- 1 cup Whipped Cream plus more for serving, 240 milliliters
Crepes:
- 1 cup all-purpose flour 125 grams
- 1 tablespoon granulated sugar 13 grams
- 1/4 teaspoon salt
- 1 cup milk 240 milliliters
- 2 egg large
- 2 tablespoons butter melted and slightly cooled, plus more for greasing the pan, unsalted
For Serving:
- Nutella
- powdered sugar
Instructions
To make the Vanilla Bean Custard:
- In a medium saucepan, heat the milk and scrapings from vanilla bean over medium heat until it begins to steam but not yet boil.
- In a small bowl, whisk together the sugar, egg yolks, cornstarch, and water.
- While continuing to whisk, slowly add about 1/4 cup (60 milliliters) of the heated milk.
- Repeat with about 1/2 cup (120 milliliters) more milk, until the eggs are heated.
- Slowly pour the eggs into the saucepan of milk, continuously whisking. Continue to stir the mixture over low heat until it thickens.
- Remove from heat and transfer to a medium bowl. Cover the top with plastic wrap, making sure it is touching to prevent a film from forming, and refrigerate until chilled and ready to serve.
To make the strawberry sauce:
- In a small saucepan, combine the strawberries, sugar, lemon zest, and lemon juice over medium heat.
- Cook, stirring and breaking up the strawberries often, until the strawberries have slightly softened, about 5 minutes.
- In a small bowl, whisk together the cornstarch and water. Whisk into the strawberry sauce and continue to cook until the mixture thickens.
- Remove from heat. If desired, blend to make a smooth sauce. Cover and refrigerate for up to four days.
To prepare the peaches:
- In a medium bowl, gently toss together the peach slices, sugar, lemon zest, and lemon juice.
- Set aside until ready to assemble.
To make the crepes:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a medium bowl, whisk together the milk, eggs, and melted butter. Whisk into the flour mixture until smooth and no lumps remain.
- Cover the bowl and set aside for 30 minutes.
- Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
- Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer.
- Cook until the top is nearly set, about 1 minute. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
To assemble:
- Allow the crepes to cool to room temperature, then spread a thin layer of the prepared vanilla custard over one side of 1/3rd of the crepes. down the center of the crepe.
- Fold in half, then fold over again to make a triangle and transfer to serving plates.
- Place the nutella in a small bowl and microwave until warm with a thinner consistency, about 30 seconds. Drizzle over the vanilla custard crepes.
- Fold another 1/3rd of the crepes into triangles and place on serving plates. Top with prepared strawberry sauce.
- For the remaining 1/3rd of the crepes, spread one side with whipped cream. Place the sliced peaches over half of each crepe. If the whipped cream is not sweetened to desired taste, sprinkle with some powdered sugar. Fold into triangles and place on serving plates.
- Top the crepes with additional whipped cream and powdered sugar.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
