Recipe courtesy of Auberge La Goeliche
Show: The Best Of
Save Recipe Print
Total:
56 min
Prep:
35 min
Inactive:
1 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Crepes:
Creme anglaise or custard:

Directions

Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter.

Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve.

Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Crepes

Recipe courtesy of Alton Brown

Mushroom Crepes

Recipe courtesy of Marcela Valladolid

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Chicken and Asparagus Crepes

Recipe courtesy of Food Network Kitchen

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Peppers

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword