If you’re a fan of custard, you’re going to love this creamy crepe.  Samantha, being a true English girl, finally found the perfect custard recipe……after much searching.  Try them out and see if you agree.  You can add any fruit you wish.  We used persimmons and strawberries.

The Fixings:

For your custard…

• 3/4 pint of milk
• 4 egg yolks
• 3-4 tbsp sugar
• 1 vanilla pod

For your crepes…

• 1 cup all purpose flour
• 1 tbsp sugar
• 1/4 tsp coarse salt (we used Kosher)
• 1 1/2 cups milk (substitute almond, soya etc.)
• 4 large eggs
• 3 tblsp unsalted butter (melted)

How To:

Making your custard…

1. Heat the milk over medium heat
2. Open up the vanilla pod and scrape out the seeds with a knife.  Put the seeds and the pod in the milk
3. When small bubbles appear in the milk remove from heat and set aside for 15 minutes
4. After this time, remove the pod from the milk
5. In a mixing bowl, beat egg yolks and sugar until they are light and creamy
6. Heat a sauce pan of water and leave on the stove
7. Gradually pour the milk into the creamy yolk and sugar mixture.  Stir continuously as you add the milk
8. Once all the milk has been added, place the bowl over the pan of hot water
9. Ensure the water does not boil and continue stirring until the custard thickens to the desired consistency.  This will take about 10-15 minutes
10. Remove from heat and  with a sieve strain the custard into a bowl

Preparing your crepe…

1. In a blender, combine flour, sugar, milk, eggs and  melted butter
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds.  Let batter sit at least 15 minutes at room temperature (or refrigerate in an air tight container up to one day but make sure you whisk before using)
3. Heat 12″ non stick skillet over medium heat. Lightly coat with butter. Add 1/3 cup of batter and swirl to completely cover the bottom of the skillet.  Cook until underside of crepe is golden brown, 2-3 minutes
4. Loosen edge of crepe with rubber spatula and then with finger tips.  Quickly flip your crepe
5. Cook 1 more minute.  Slide crepe off skillet
6. Repeat the process until you’ve reached your desired number of crepes

***Tip: Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.

Crepe Construction

Put in your desired amount of custard and fruit, fold crepe in half.  Dress with fruit and some slivered almonds. If you’re feeling indulgent, sprinkle some icing sugar on top.  Enjoy!

Makes 10 crepes.

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