Crème Brûlée Crepes (Millet Crepes Copycat Recipe)
Serves 860 mins prep0 mins cook
Indulge in the ultimate fusion of French culinary artistry with my latest creation: Crème Brûlée Crepes. Featuring thin, buttery crêpes, oozing with a luscious vanilla pastry cream, and crowned with a gloriously caramelized sugar crust, these stuffed crepes are pure indulgence on a plate. They're inspired by the delicious creations at Millet Crepe in Los Angeles!
0 servings
What you need
cup full fat milk
cup granulated sugar
cup cornstarch
tbsp unsalted butter
cup milk
cup water
cup pastry cream
Instructions
Pastry Cream (Crème Pâtissière) 10 In a heavy saucepan, add your scraped vanilla bean and milk together and bring to a simmer. 14 Whisk the egg yolks, sugar, cornstarch and pinch of salt together in a bowl. Whisk until the mixture lightens in color and becomes a pale yellow. 13 Temper the egg mixture by slowly whisking in the hot milk to the egg mixture together until homogenous. 12 Return the mixture to the saucepan and bring to a boil, stirring constantly over medium heat. 11 When the pastry cream comes to a boil, continue to whisk constantly and boil for up to 2 minutes. The pastry cream should reach 200F. 15 Remove from the heat and strain into a clean bowl. Stir in the butter and mix until the butter is melted and mixed into the cream. 16 Cover with plastic film placed directly in contact with the surface of the cream to prevent a skin from forming and place in the fridge to cool. Make sure to whisk the pastry cream before using! Parisian Crepes 0 Begin by mixing together the all-purpose flour and salt into a medium bowl. In a separate medium bowl, lightly beat the eggs. 2 Slowly pour in milk, water stirring continuously. Add in the flour mixture and stir until smooth before adding in the melted butter or olive oil. The consistency should be somewhat liquid but not too runny, similar to heavy cream. 3 Allow the batter to rest for 45 minutes at room temperature. This rest period lets the flour absorb the liquids, which helps in achieving tender crepes. 4 Heat a non-stick skillet or crepe pan over medium heat, lightly greased with butter or oil if needed. Pour a small amount of batter into the center of the pan, swirling it around to spread it thinly. Cook until the bottom turns light golden, then flip it carefully to cook the other side for a short duration. I find that flipping my crepe onto a spatula, then laying/draping the uncooked side on the crepe back onto the crepe pan prevents any tearing! 5 Stack the cooked crepes on a serving plate as you continue to cook each crepe. Assembly 9 Fold your crepe in half and gently roll into a cone. Create a cone out of parchment paper and place your crepe inside. 17 Fill the crepe cone with pastry cream and sprinkle with granulated sugar before using a blow torch to caramelize the top. Enjoy!View original recipe