Crepe Creme Brulee Recipe
diplomat creme, berries, caramel, sweet milk ice cream
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Ingredients
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Crepes
Diplomat Cream
Toppings
Method
Crepes Preparation
- 1
Make the Crepe Batter
In a large bowl, whisk together the flour, sugar, and salt. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for about 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour a ladle of batter into the pan and swirl to coat evenly. Cook for about 2 minutes until the edges lift and the bottom is golden brown. Flip and cook for another minute. Repeat with the remaining batter.
Diplomat Cream Preparation
- 3
Prepare Gelatin
Soak gelatin sheets in cold water for about 5 minutes until soft. Drain and set aside.
- 4
Make Pastry Cream
In a saucepan, combine milk, sugar, and the split vanilla bean or vanilla extract. Heat until just simmering. In a bowl, whisk together egg yolks. Slowly pour the hot milk mixture into the egg yolks while whisking. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat.
- 5
Combine Gelatin
Add the softened gelatin to the hot pastry cream and stir until dissolved. Let the cream cool to room temperature.
- 6
Whip Cream
In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the cooled pastry cream until fully combined.
Assembly and Serving
- 7
Assemble the Crepes
Spread a generous amount of diplomat cream on one half of each crepe, fold over, and place on a serving plate.
- 8
Add Toppings
Top each crepe with mixed berries and drizzle with caramel sauce. Serve with a scoop of sweet milk ice cream on the side.
- 9
Serve
Enjoy the crepes warm, allowing the flavors to meld together.