Crepes Stuffed with Fresh Fruit, Maple Syrup, and Creme Anglaise

Total Time:
56 min
Prep:
35 min
Inactive:
1 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Crepes:
  • 2 eggs
  • 2 teaspoons milk
  • 1 tablespoon flour
  • 1 teaspoon sugar
  • Butter
  • Creme anglaise or custard:
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, split
  • 4 1/2 tablespoons sugar
  • 4 egg yolks
  • 4 cups sliced fruit
  • Maple syrup
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    CHICKEN_CREPES_017.tif

    Not what you're looking for? Try:

    Chicken and Asparagus Crepes

    Recipe courtesy of Food Network Kitchen