How to prepare simple Crepes in Custard? anyone can prepare it with just a little effort. Despite their elegant appearance, crepes are actually quite easy to make. Frying crepes is just like making pancakes, except they don’t have leavening so they don’t rise. Once they’re cooked, you can assemble this European dish which is jam filled crepes baked in a creamy custard in no time. Recipe makes 4 servings. Follow the simple directions:
SIMPLE CREPES IN CUSTARD RECIPE
INGREDIENTS AND DIRECTIONS FOR CREPES:
2⁄3 cup sifted Carol’s Sorghum Blend
1 tablespoon sugar
¼ teaspoon xanthan gum
1⁄8 teaspoon salt
1 cup 1% milk (cow’s, rice, soy, potato, or nut)
2 large eggs
1 tablespoon canola oil
1 teaspoon pure vanilla extract
Combine all the ingredients in a blender and process until very smooth. Heat an 8-inch skillet or seasoned crepe pan over medium high heat until a drop of water dances on the surface. Lightly oil the pan with canola oil.
Pour a scant ¼ cup (or more, if using a larger pan) batter into the pan and immediately tilt the pan to coat the bottom evenly. Cook until the underside of the crepe is brown; turn the crepe over and cook other side for about 20 to 30 seconds. Remove crepe from pan and lay on a sheet of wax paper. Repeat with remaining batter, layering the crepes between wax paper or parchment paper.
INGREDIENTS :
8 homemade Crepes (See Ingredients and directions for crepes)
½ cup boiling water
¼ cup dried currants
1 package (8 ounces) cream cheese, or cream cheese alternative, such as Tofutti, softened
¼ cup apricot preserves
2 large eggs, at room temperature, separated
½ teaspoon grated lemon zest
2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
Pinch salt
¾ cup whole milk (cow’s, rice, soy, potato, or nut)
¼ cup powdered sugar for dusting
DIRECTIONS :
Prepare the dessert crepes; set aside. Then, put the boiling water and currants in a heatproof bowl and let stand 15 minutes. Drain the currants well and pat them dry between paper towels; set aside.
In a medium bowl, beat the cream cheese, preserves, 1 egg yolk, lemon zest, 1 tablespoon of the sugar, and vanilla extract with an electric mixer on medium speed until well blended; set aside.
In a separate clean bowl with clean beaters, beat 1 of the egg whites with a pinch of salt to the soft peak stage. Add the remaining 1 tablespoon of the sugar and beat until it forms stiff peaks. Gently fold the cheese mixture into beaten egg white and then fold in the currants.
Preheat the oven to 400°F and lightly butter a 13×9 inch glass baking dish. Place an oven rack in the middle position of the oven. Spread 2 generous tablespoons of the filling on each crepe, leaving a ½-inch border all around, and roll up the crepes jelly roll fashion. Place the crepes in the prepared baking dish, seam-side down.
In a small bowl, whisk together the remaining egg yolk, egg white, and 1 tablespoon of sugar, and milk and pour over crepes.
Bake 30 to 35 minutes or until crepes are puffed and the custard is set. Cool the crepes 15 minutes on a wire rack until they are just warm. Dust with powdered sugar ad serve immediately.
Follow this simple directions carefully and you will be amazed how nice this crepes really are. Enjoy the crepes and Bon Apetit.
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