Crepes with Easy Pastry Cream and Caramel

Prepare the crepe batter: In a mixing bowl, whisk the eggs, milk, and melted butter.

Add the flour, maple syrup, and salt, mixing until smooth and lump-free. If the batter is lumpy, strain it through a sieve.

Refrigerate the batter for at least one hour to rest.

Prepare the filling: In a non-stick saucepan, combine the egg yolks, cornflour, sugar, and salt. Gradually add the milk and place over low heat, stirring constantly until the mixture thickens.

Once thickened, add the butter and vanilla, stirring until the butter melts. Strain if necessary to remove any lumps.

Transfer the cream to a bowl, cover with cling film touching its surface, and refrigerate until cool.

Cook the crepes: Heat a non-stick pan over low heat. Pour a small amount of batter into the pan, swirling to create a thin layer. Cook each crepe for about 30 seconds on each side. Repeat until all the batter is used.

Let the crepes cool slightly.

Prepare the caramel: Heat the brown sugar with 2 tablespoons of water over medium heat, stirring constantly, until it melts and turns golden.

Carefully add the heavy cream, stirring continuously (be cautious as it may bubble).

Once combined, add the butter and stir until smooth and velvety.

Spread a layer of pastry cream onto each crepe and roll it up tightly.

Repeat with the remaining crepes and cream. Stack the rolled crepes on a serving platter to create height.

Drizzle the crepes with caramel sauce and sprinkle with chopped roasted walnuts. Enjoy!

Crepes with Easy Pastry Cream and Caramel

Servings

Preperation

Cooking

Waiting

For the crepes

For the filling:

For the caramel:

For the garnish:

See more recipes:

Panna cotta with marinated strawberries

Bounty-inspired coconut Ice cream

Pavlova with cream cheese, blackberry sauce, figs, and pistachios

Melomakarona

Crepes with Easy Pastry Cream and Caramel

Servings

Preperation

Cooking

Waiting

For the crepes

For the filling:

For the caramel:

For the garnish:

See more recipes:

Panna cotta with marinated strawberries

Bounty-inspired coconut Ice cream

Pavlova with cream cheese, blackberry sauce, figs, and pistachios

Melomakarona

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