Crème Brûlée Crêpe Recipe
This super simple recipe is such a treat, light and delicate crepes with a thin layer of caramelised sugar, creating a delightful combination of creamy and crunchy textures
Crème Brûlée Crêpe
Whitworths Sugar
6
15 minutes
20 minutes
If you're a fan of both Crème Brûlée and crêpes, then this recipe is the ultimate dessert mashup you've been waiting for! The Crème Brûlée Crêpe brings together the best of both worlds: a soft, delicate crêpe and the rich, creamy custard of crème brûlée, finished off with a caramelised sugar topping that delivers that satisfying crack when you break into it.
Ingredients
For the Crepes
- 160ml Whole Milk
- 30g Plain Flour
- 15g Cornflour
- 25g Whitworths Granulated Sugar
- 2 Large eggs
- 15g Unsalted Butter, melted
For the Custard
- 2 Egg yolks
- 37g Whitworths Granulated Sugar
- 1½tbsp Cornflour
- 1tsp Vanilla extract
- 180ml Whole milk
- 15g Unsalted Butter
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!