Crepe Gateaux

Crepe Gateaux

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Crepe batter

1 1/2 cups plus 2 tablespoons flour

1 tsp salt

6 eggs

2 egg yolks

1 1/2 cups milk

2/3 cup water

2 tablespoons melted butter

Place all ingredients in a blender and blend until smooth. Place in the refrigerator for at least 30 minutes.

Cook crepes and set aside.

Pastry Cream

2 1/4 cups milk

1 vanilla bean split

5 egg yolks

6 tablespoons superfine sugar

1/4 cup flour

1/8 cup cornstarch

1 cup heavy cream

2 tablespoons powdered sugar

In a small saucepan place milk and split vanilla bean. Place over medium low heat and heat until it just comes to boil. Remove from heat and allow to cool slightly and remove vanilla bean. In a bowl combine egg yolks and sugar and whisk until pale and thick. Stir int the cornstarch and the flour.

Whisk the egg mixture into the milk mixture until combined well. Place on medium low heat and cook until it begins to boil and cook one more minute. Remove from heat and place in a shallow container. Cover with plastic wrap and store in refrigerator.

Whip the heavy cream and powdered sugar until stiff fold into the cooled pastry cream. Set aside.

To assemble the crepe gateaux layer the crepes with a small amount of filling and continue until all crepes are used. Place in refrigerator until ready to serve. Prior to serving sprinkle the top of the cake with sugar and caramelize the sugar with a torch.

Crepes

Crepes

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Crepes

1 cup all purpose flour

pinch of salt

eggs

1/2 cup milk

1/2 cup club soda

3 tablespoons melted butter, plus a small amount to lightly brush the pan

In a blender , blend all the ingredients until smooth. It should be a very loose batter. If too thick thin with a little milk. Allow the batter to sit for at least 30 minutes before using. Batter can be made at least 2 days in advance and refrigerated.

Brush a small amount of butter in a non stick saute pan. Be careful not to use too much butter. If it appears to be too much wipe out of pan with paper towel.

Put pan on medium heat. Add about 2 oz. of batter into preheated pan and swirl around pan to evenly cover the bottom.

When edges just begin to pull away and bottom just begins to brown, flip crepe and cook about another minute. Repeat process with remaining batter , wiping pan and very lightly buttering the pan with each crepe.

Cardamom Cream Crepes with Cranberry Compote

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Crepe Batter:

1 1/2 cups flour

1 tablespoon sugar

1/2 tsp. baking powder

1/2 tsp. salt

2 cups whole milk

2 eggs

2 tablespoons butter, melted

1/2 tsp. vanilla

Crepe Batter:

Combine dry ingredients and whisk well. Add the remaining ingredients and beat until smooth. Place in the refrigerator for at least an hour or as much as overnight. With nonstick crepe pan over medium heat, lightly brush the pan with butter. Remove pan from heat and quickly pour about 2 oz. of batter in pan and swirl pan around to cover the bottom of the pan. Place back on the heat and cook until edges just begin to look dry ; loosen edges with spatula and flip to cook other side. Place on rack to cool and continue with remaining batter.

Cardamom Cream:

1 cup heavy cream

1/4 cup brown sugar, packed

1/4 tsp. cardamom

1/3 cup sour cream

Place heavy cream , sugar, and cardamom in a bowl and beat until stiff. Fold in the sour cream. Set aside.

Cranberry Compote:

6oz. fresh or frozen cranberries

1 cup sugar

zest and juice from 1 orange

1 cinnamon stick

1/2 tsp. nutmeg

1/4 cup cranberry juice

Place all the ingredients in a sauce pan and bring to boil; reduce to simmer. Simmer until berries begin to pop. Remove from heat and allow to cool , slightly.

Assembly:

Using 2 crepes per serving, fill each crepe with a small amount of cream filling and roll or wrap up. Place 2 filled crepes on each dessert plate and drizzle cranberry compote over the top.