Crepes A La Creme Recipe
Ingredients
| Plain flour | 225 Gram | |
| 1 x 1.25 ml spoon salt | ||
| Caster sugar | 50 Gram | |
| Eggs | 4 standard | |
| Milk | 600 Milliliter | |
| Unsalted butter | 50 Gram, melted | |
| 2 x 15 ml spoons brandy oil | ||
| Egg yolks | 4 (Filling:) | |
| Sugar | 65 Gram (Filling:) | |
| Vanilla sugar | 40 Gram (Filling:) | |
| 300 ml double cream breadcrumbs | ||
| Walnuts | 200 Gram, finely chopped (Filling:) | |
| Chocolate | 225 Gram, grated (Filling:) | |
| Custard Sauce or whipped cream, to serve | ||
Directions
Sift the flour, salt and sugar into a mixing bowl and add the eggs.
Whisk in the milk and beat only until smooth, then stir in the melted butter and brandy.
The batter should have the consistency of single cream; add more milk if necessary.
To make the crepes, heat a 15 cm/6 inch pancake or omelette pan over a medium heat with a small amount of oil.
Ladle in enough batter just to cover the bottom of the pan and rotate to coat the bottom as thinly as possible.
Pour out any excess batter and trim away the trail.
After about 10 seconds, when the surface of the crepe appears dry and the edges free themselves from the sides, turn the crepe over.
Cook for a few seconds and slide the crepe on to a plate.
Repeat until all the batter is used.
If the surface of the pan looks dry, wipe with greased paper.
To make the filling, beat the egg yolks and sugars until pale and creamy.
Beat in the cream and mix well.
Butter an 18 cm/7 inch cake tin and sprinkle it with the breadcrumbs.
Place the crepes in the mould in layers, spooning some of the filling and sprinkling some of the walnuts and chocolate over each layer.
Finish with a crepe and cover with a round of buttered greaseproof paper.
Bake in a pre-heated oven for 30 minutes or until the custard has set.
Remove and leave to cool for 15-20 minutes.
Turn out and serve warm with custard sauce or whipped cream.
Whisk in the milk and beat only until smooth, then stir in the melted butter and brandy.
The batter should have the consistency of single cream; add more milk if necessary.
To make the crepes, heat a 15 cm/6 inch pancake or omelette pan over a medium heat with a small amount of oil.
Ladle in enough batter just to cover the bottom of the pan and rotate to coat the bottom as thinly as possible.
Pour out any excess batter and trim away the trail.
After about 10 seconds, when the surface of the crepe appears dry and the edges free themselves from the sides, turn the crepe over.
Cook for a few seconds and slide the crepe on to a plate.
Repeat until all the batter is used.
If the surface of the pan looks dry, wipe with greased paper.
To make the filling, beat the egg yolks and sugars until pale and creamy.
Beat in the cream and mix well.
Butter an 18 cm/7 inch cake tin and sprinkle it with the breadcrumbs.
Place the crepes in the mould in layers, spooning some of the filling and sprinkling some of the walnuts and chocolate over each layer.
Finish with a crepe and cover with a round of buttered greaseproof paper.
Bake in a pre-heated oven for 30 minutes or until the custard has set.
Remove and leave to cool for 15-20 minutes.
Turn out and serve warm with custard sauce or whipped cream.
Chef
