A light and delicate crepe with a thin layer of caramelised sugar, creating a delightful combination of creamy and crunchy textures, to make a Crêpe Brûlée.
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Directions For the Crepes
Blend the milk, flour, cornflour, sugar, eggs, and melted butter until smooth.
Strain the batter through a fine sieve into a large bowl.
Lightly grease a medium non-stick frying pan with vegetable
oil over medium-low heat, then wipe away the excess with a paper towel.
Pour some batter into the pan, swirling it around to cover the bottom evenly.
Cook until the surface looks matte, then flip with a spatula
and cook for another 10 seconds.
Repeat this process with the remaining batter.
Let the crepes cool to room temperature.
While the crepe batter is resting, prepare the custard.
For the Custard
In a large heatproof bowl, whisk together the egg yolks,
sugar, and cornstarch.
In a small saucepan, heat the milk and vanilla extract over
medium heat until it starts to steam.
Gradually whisk the hot milk into the egg yolk mixture until
smooth.
Pour the mixture back into the saucepan and cook over
medium-low heat, whisking constantly, until it thickens.
The custard is ready when you can draw lines through it with
the whisk.
Remove from heat, stir in the butter until melted.
Transfer the custard to a bowl, covering it with cling wrap
pressed directly onto the surface to prevent a skin from forming.
Chill in the fridge until completely cooled.
Once chilled, transfer the custard to a piping bag and cut a
large opening at the tip.
Assembly
Place a crepe on your work surface, fill with your favourite topping and fold it in half.
Roll the crepe and fill the top with the custard.
Sprinkle sugar over the custard and use a blowtorch to
caramelize it.
Enjoy!
