I love a flashback Friday and a second look Saturday. Gives me a chance to review old work. I can showcase work that others new to may not have seen. I pause to celebrate my accomplishments and review what needs a re-evalutae. In my search of a recipe and editing photos, I found this beautiful little cake from my Master Chef Baking from Chef Eric’s Culinary Classroom. Something about the photos. I have decided to make another version of this cake but in the meantime I offer you the recipes for the basic crepes and pastry cream filling.
If you have an interest in taking a class, when classes resume, I most certainly recommend, Chef Eric’s intimate hands on lecture course. Truly, an invaluable experience.
2366 Pelham Ave. Los Angeles, CA 90064
I have since made crepes on many occasions in my kitchen. More is better here. Lately thetas a theme with my cooking and baking and adding layers. Most often, I prefer buckwheat. For the cake, the basic crepe recipe superb. If you at all interested in alternatives or my rum lemon crepes, the recipes will be at the bottom of this post.
Thinking of pancakes for the weekend? Make this instead. It is the weekend after all.
Yeild: 12-14 Crepes
1/2 Cup of All-purpose flour
1 teaspoon Sugar
1/8 teaspoon salt
3/4 Cup Milk (whole is best)
3 Tablespoons Butter
1/2 teaspoon Vanilla extract
Rasberries for the top
Powders sugar for the dusting
In a bowl, combine the flour, egg, sugar and salt. Gradually while in the milk.
Melt the butter in a small crepe or sauce pan. When the butter is melted, add it to the crepe batter, stirring constantly. Strain the batter and add vanilla.
Return the pan to medium-low heat. Add about 1 ounce of batter to the pan, swirling the pan to spread the batter as thin as possible. Cook the crepe for about 45 seconds. When the crepe is brown, gently turn the crepe over and cook for another 30 seconds. Remove from the pan and cool on a flat surface.
Repeat with the remaining batter until all the batter is gone.
4 each Egg Yolks
1 Cup Cream
1 Tablespoon Cornstarch
1/4 cup Sugar
In a medium bowl, mix together all the ingredients except the cream. In a pot, scald the cream with vanilla beans (or ginger or cinnamon or almond). Temper the cream into the yolk mixture.
Return the mixture to low heat and cook, stirring constantly, until thick. Remove from the heat and continue to stir for 2-3 minutes. Strain and cool.
Until Next Time…