Crepes with Berries
Ingredients
- For the crepe
- 250 grams Pastry flour
- 2 eggs
- 50 grams butter
- 350 milliliters milk
- 50 milliliters mineral water
- 1 pinch salt
- vegetable oil (for frying)
- For the custard
- 500 milliliters milk
- 1 Vanilla bean
- 5 egg yolks
- 60 grams sugar
- For the berry sauce
- 300 grams Frozen berry (frozen)
- 1 handful fresh Strawberries
- 100 milliliters Currant juice
- 2 tsps cornstarch
- sugar (to taste)
- mint (for garnish)
Preparation steps
For the custard: Bring the milk and vanilla bean to a boil. Remove from heat.
Beat yolks with the sugar in a bowl until creamy. In a thin stream, slowly stir the hot milk into the egg yolk. Pour everything back into the pot and stir constantly on low heat to thicken. Do not boil.
Fill a sauceboat with the custard. Sprinkle the surface with sugar to prevent a skin from forming. Let cool.
For the crepes, melt the butter in a pot. Mix the flour with the water and some of the milk until smooth. Stir in the eggs, salt, and butter. Gradually mix in the rest of the milk (leave some out if batter is becoming too thin). Let the batter rest for about 30 minutes. Heat a little oil in a frying pan. Add a small ladle of batter into the hot pan and spread evenly by swirling. Once the surface of the crepe is dry and the edges come away from the pan, turn over.
Keep the finished crepes warm in an 80°C (approximately 175°F) oven if desired.
For the berry sauce, rinse the strawberries and cut into quarters. Defrost the remaining berries. Mix the cornstarch with some juice until smooth. Heat the remaining juice with the berries and sweeten to taste. Stir dissolved cornstarch into the berry pot and bring to a boil. Remove from heat and set aside.
Fold some of the crepes into quarters and arrange on a serving dish drizzled with the vanilla sauce. Roll up some others and top with the berry sauce. Garnish with mint. Serve with sauceboat of vanilla custard.
