A silky, smooth vanilla custard makes a wonderful filling for crepes. In this case, we made raspberry crepes but you cans substitute strawberries or blueberries. If it’s peach season, make crepes with fresh peaches. We made a raspberry sauce to drizzle over the crepes.
For the crepes
1 cup all-purpose flour 1 1/2 cups milk 2 large eggs 2 tablespoons granulated sugar 1 tablespoon vegetable oil 1 pinch salt
- Sift the flour into a medium bowl. Make a well in the center.
- In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
- Heat a nine-inch crepe pan on medium high heat. Brush with butter.
- Measure batter into the hot pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
- Cook until bubbles appear and the bottom of the crepe is a nice even, golden brown.
- Use a pallet knife or thin, sturdy spatula to turn the crepe. Cook the second side only it is a blonde color, not as dark as the first side.
- Remove the crepe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.
For the custard
1 cup milk 1 cup whipping cream 1/4 teaspoon cinnamon 5 large egg yolks 1/3 cup granulated sugar 1/8 teaspoon salt
- To scald, bring the milk and cream mixture to just below a simmer. Do not boil. Set aside.
- Mix the cinnamon, egg yolks, sugar, and salt together. Immediately drizzle in the hot milk mixture while whisking constantly. (This tempers the eggs.)
- Place the milk mixture back on low heat and stir in the tempered egg mixture. A silicone or high heat spatula is best for stirring so that you can scrape the egg mixture from the bottom of the pan.
- Continue stirring and cooking until the temperature reaches 170 degrees. Do not overcook. Remove from the heat and set in a sink of cold water. Stir several times to assure that the custard cools evenly.
- Pour the hot custard through a strainer to ensure a smooth custard. Cover with plastic, pressing the plastic tight against the custard, and refrigerate until chilled.
For the raspberry sauce
You can make raspberry sauce in one of two ways: Mix a handful of fresh or frozen raspberries into warmed raspberry syrup. Or follow this recipe: 1/2 cups granulated sugar 1 tablespoon cornstarch 1/2 cup water 1 cup individually frozen raspberries
- Combine the sugar and cornstarch in a medium saucepan. Gradually add the water, stirring with a whisk. Continue stirring until the sugar dissolves.
- Bring the mixture to a boil, stirring regularly. You should have a thick sugar syrup. Add the raspberries.
To assemble your crepes
- Fill your crepes, folding as desired, with the vanilla custard.
- Spoon raspberry sauce on the crepes.
- Top with whipped cream.