2/3 cup milk
1/2 cup flour
1/2 tsp. sugar
Pinch of salt
2 egg yolks,
1/2 cup sugar
1/4 cup all-purpose flour
2 cups milk
2 teaspoons vanilla extract
1/4 cup whipping cream
1 pkg. Dr. Oetker Whip it, ( or similar stabilizer )
Melted dark chocolate, for drizzle
In a bowl whisk together milk and egg until frothy. Add flour, sugar and salt. Mix together. Set aside for 10 minutes.
Brush a large frying pan with oil or melted margarine. Place a ladle full of batter and roll the pan to evenly distribute batter on the bottom of the pan. Cook for about 1 minute or until edges start to brown. Turn on the other side. Remove from pan and stack them on a plate. Repeat until all done.
For the filling:
In bowl, whisk together egg yolks and sugar. Stir in flour and 1/2 cup of the milk.
In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk in the yolk mixture. Cook on medium-low heat until mixture has thickened. Remove from heat and stir in vanilla. Cool completely.
Place whipping cream in a small bowl; add the stabilizer. Beat until peaks form. Fold cream into the egg custard.
To serve, fill each crepe with this custard and place them on a place. Dust top with icing sugar and drizzle with melted chocolate.
TIP: Make-ahead custard. Can be refrigerated for up to 24 hours.
Leia’s Culinary Treasures