Best Creme De La Crepe Recipes

CREME DE LA CREPE

Steps:

• Make the crepes: Combine the flour, eggs, milk, melted butter, granulated sugar, rum and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set the batter aside, covered, 1 hour.
• Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter. Pour a scant 1/4 cup batter into the center, then quickly tilt and swirl the skillet to coat with the batter. Cook until the bottom of the crepe is golden brown and the top is set, about 1 minute. Flip and cook until lightly browned on the other side, about 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make 16 to 20 crepes, stacking them as you go; lightly brush the skillet with more butter as needed. Don't worry if a few crepes tear-they can be layered in the middle of your cake.
• Make the filling: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the confectioners' sugar in 2 batches until fluffy, then beat in the rum.
• Set aside the best crepe for the top layer. Put 1 crepe on a platter and top with about 1/4 cup filling, spreading it to the edge. Repeat, layering the remaining crepes and filling; top with the reserved crepe. Refrigerate until set, at least 2 hours or overnight.
• Before serving, sprinkle the granulated sugar evenly over the top crepe; brulee with a kitchen torch. Chill 15 minutes before serving.

THE WILLIAM TELL CREPE

Steps:

• For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour; mix until thoroughly incorporated and free of lumps. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds. Let stand for 12 hours or overnight to allow the gluten to relax.
• For the apple filling: Heat a pot over medium heat. Add the butter and sugar. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes. Stir in the cinnamon, vanilla and lemon juice. Set aside to cool.
• For the caramel sauce: Heat a small saute pan over medium-high heat. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown. Add the butter, stirring until fully incorporated, 2 minutes. Slowly drizzle in the cream; boil for 1 minute. Remove from the heat and add the salt. Set aside to cool before using the sauce will thicken upon cooling.
• Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat. Spin 1/2 cup of the batter on the crepe plate. Cook for 1 minute. Flip, and add 3/4 cup of the apple filling to the crepe. Cook for 2 minutes, then fold the crepe over into a half moon. Cook for another 2 minutes and then fold into thirds. Drizzle some caramel sauce over the crepe and serve. Repeat with the remaining batter.

CREME DE LA CREPE

Steps:

• Make the crepes: Combine the milk, egg, flour, cocoa powder, confectioners' sugar, 1 tablespoon melted butter, the vanilla and salt in a blender; pulse until smooth.
• Lightly brush a 10-inch nonstick skillet with some of the remaining melted butter; set over medium heat. Pour in 1/2 cup batter and swirl to coat the bottom of the pan; cook until almost set, about 4 minutes. Flip with a rubber spatula and cook until set, about 2 more minutes. Transfer to a baking sheet and let cool. Brush the skillet with more butter and repeat with the remaining batter to make 3 crepes.
• Make the filling: Preheat the oven to 375 degrees F. Spread the coconut on a baking sheet and bake until toasted, about 10 minutes; let cool.
• Beat the butter, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until smooth. Spread on the crepes, leaving a 1/2-inch border. Sprinkle with the coconut.
• Starting about 1 1/2 inches from the bottom of each crepe, arrange the kiwi, mango and raspberries in horizontal strips. Fold the crepes over the fruit to cover, then tightly roll up. Chill until firm, about 1 hour.
• Cut the crepe rolls into pieces. Thin the dulce de leche with 1 tablespoon water; serve on the side.