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Crème Brûlée Crepes (Millet Crepes Copycat Recipe) Recipe

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This Crème Brûlée Crepes recipe is a delightful combination of silky Parisian-style millet crepes filled with rich and creamy vanilla pastry cream, topped with a caramelized sugar crust. Inspired by classic crème brûlée, these crepes offer a delicate balance of textures and flavors, making for an elegant dessert or special breakfast treat.

Ingredients

Pastry Cream (Crème Pâtissière)

  • 4 cups (976 g) Whole Milk
  • 1 Vanilla Bean, split and scraped
  • 5 Egg Yolks (90 g)
  • ⅔ cup (133 g) Granulated Sugar
  • ½ cup (64 g) Cornstarch
  • Pinch of salt
  • 3 Tablespoons (42 g) Unsalted Butter

Parisian Crepes

  • 1 cup (120 g) All-purpose flour, sifted
  • Pinch Salt
  • 2 Eggs
  • ¾ cup (183 g) Milk
  • 3 Tablespoons (42 g) Unsalted Butter, melted or olive oil
  • ½ cup (118 g) Water
  • Butter & Oil, if needed for your pan

Assembly

  • 1 Parisian Crepe
  • ¾ cup Pastry Cream
  • 1 Tablespoon Granulated Sugar

Instructions

  1. Make the Pastry Cream: In a heavy saucepan, combine the scraped vanilla bean seeds and whole milk. Heat the mixture over medium heat until it reaches a simmer.
  2. Prepare Egg Mixture: In a bowl, whisk together egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture becomes pale yellow and lightens in color.
  3. Temper the Eggs: Slowly add the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling, blending until fully combined.
  4. Cook the Pastry Cream: Return the combined mixture to the saucepan and heat over medium heat. Stir constantly and bring to a boil. Once boiling, continue whisking and boiling for about 2 minutes until the mixture thickens and reaches approximately 200°F (93°C).
  5. Finish the Cream: Remove from heat and strain the pastry cream into a clean bowl to remove any lumps. Stir in unsalted butter until fully melted and incorporated.
  6. Cool the Pastry Cream: Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Refrigerate until fully chilled, whisking again before use.
  7. Prepare Crepe Batter: In a medium bowl, combine sifted all-purpose flour and a pinch of salt. In a separate bowl, lightly beat the eggs. Gradually add the milk and water to the eggs while stirring continuously.
  8. Mix the Batter: Add the flour mixture to the wet ingredients and stir until smooth. Then incorporate melted butter or olive oil. The batter should have a pourable yet slightly thick consistency, similar to heavy cream.
  9. Rest the Batter: Let the batter rest at room temperature for 45 minutes to allow the flour to absorb the liquids and develop tender crepes.
  10. Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour a small amount of batter into the center and swirl to spread thinly and evenly. Cook until the bottom side is light golden, then carefully flip using a spatula and cook the other side briefly. Remove and stack crepes on a plate. Repeat with remaining batter.
  11. Assemble Crepes: Fold one crepe in half, then roll it gently into a cone shape. Place the crepe cone into a cone made from parchment paper for support.
  12. Fill and Caramelize: Spoon about ¾ cup of chilled pastry cream into the crepe cone. Sprinkle 1 tablespoon of granulated sugar evenly on top. Using a culinary blow torch, caramelize the sugar until it forms a golden, crisp crust. Serve immediately and enjoy!

Notes

  • Ensure to whisk the pastry cream before use if it has been refrigerated to maintain a smooth texture.
  • Be careful while tempering the eggs to prevent curdling.
  • The resting time for the crepe batter is important for tender crepes.
  • A culinary blow torch is recommended to properly caramelize the sugar topping.
  • If you don’t have a blow torch, you can use a broiler but watch carefully to avoid burning.
  • Butter and oil can be used for greasing pans to prevent crepes from sticking.

Find it online: https://justsosavory.com/creme-brulee-crepes-millet-crepes-copycat-recipe-recipe/