Crepes & Cream

NEW CREAM RECIPE
Makes 1 1/4 cups

• 1/4 cup sugar
• 2 TBSP cornstarch
• Pinch of kosher salt
• 1 cups whole milk
• 2 large egg yolks
• 1 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract

• 1/2 Cup Heavy Whipping Cream
• 3 TBSP Powdered Sugar

Directions:

1. 1) Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
2. 
   

   2) Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
3. 3) Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to stiff peaks and fold into pastry cream. 
4. 
   

CREPE RECIPE
Makes: 6-7 Big ones 12"
              12 Small ones 9"

Ingredients:

• 1 Cup Flour
• 1 TBSP Sugar
• 1 Pinch of Salt
• 3 Eggs
• 1 2/3 Cups Milk (room temp)
• 2 TBSP Melted Butter

Directions: 

1) Sift flour, sugar, salt into bowl. Whisk in eggs and half of the milk until all the lumps are gone. Add the rest of the milk and butter and whisk until combined.

2) Heat non stick pan to medium high heat. Wipe some butter in the pan. For 9" pan at 1/4 cup of batter or for 12" pan add 1/2 cup of batter to the pan and swirl it entirely around bottom of the pan. Can use crepe tool to help in 12" pan. Cook until underside is golden brown and releases from the pan about 1-2 minutes. 

3) Lift edge of the crepe and flip the crepe over. Cook just 30 seconds or so on the second side. 

4) Fill crepe with cream filling, nutella, and strawberries or any other filling like lemon and sugar or blueberry compote.

Note: Crepes can be refrigerated and reheated in the microwave.

OLD CREAM RECIPE
Makes:  

Ingredients:

Step 1 

• 1 Cup Milk
• 3 TBSP Sugar
• Pinch of Salt

Step 2

• 2 Egg Yolks
• 1 TBSP Cornstarch

Step 3

• 1TBSP Butter
• 1/2 tsp Vanilla

Step 5

• 1/2 Cup Heavy Whipping Cream
• 4 TBSP Powdered Sugar

Directions: 
1) In small sauce pan on Medium heat, combine milk, sugar, and salt. Cook until mixture comes to a simmer.

2) In a medium bowl, whisk together egg yolks and cornstarch. Whisking constantly, slowly pour about 1/4 cup hot-milk mixture into egg yolk mixture. Continue slowly adding milk-mixture until it's all incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes. 

3) Remove pan from heat, add butter and vanilla and stir until butter melts and mixture cools.

4) Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refridgerate until chilled, at least 2 hours and up to 2 days.

5) Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to stiff peaks and fold into pastry cream.