RECIPES
Creamy Custard Crepe Rolls
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Creamy Custard Crepe Rolls
Ingredients:
For the Crepes:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (375ml) milk
- 2 tablespoons melted butter or vegetable oil
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
For the Custard Filling:
- 2 cups (500ml) milk
- 4 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon butter (for added richness)
For Garnish:
- Powdered sugar for dusting
Instructions:
- Prepare the Crepe Batter:
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Gradually add eggs, milk, melted butter, and vanilla (if using), whisking until smooth.
- Let the batter rest for 15–20 minutes.
- Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat.
- Lightly grease the pan with butter or oil.
- Pour a small amount of batter (about 1/4 cup) into the pan, tilting it to spread the batter thinly.
- Cook for 1–2 minutes until the edges lift easily, then flip and cook for another 30 seconds.
- Repeat with the remaining batter. Stack the crepes and set them aside.
- Make the Custard Filling:
- In a saucepan, whisk together milk, sugar, and cornstarch.
- Heat the mixture over medium heat, stirring constantly, until it begins to thicken.
- In a small bowl, whisk egg yolks, then temper them by adding a small amount of the hot milk mixture while whisking.
- Slowly add the tempered egg yolks back into the saucepan, stirring constantly.
- Cook until thickened and smooth, then remove from heat. Stir in vanilla extract and butter (if using). Let cool slightly.
- Assemble the Rolls:
- Spread a thin layer of custard filling over each crepe.
- Roll the crepes tightly into logs.
- Optional: Refrigerate for 15–20 minutes to help them set.
- Slice and Garnish:
- Slice the rolled crepes into smaller pieces.
- Dust with powdered sugar before serving.