Week 7 : Crepes

In love with crepes? Well today is your lucky day because I'm going to show you on how to make 3 different types of crepes

1. Crepes Normandes (Filled pancakes with apple stewed)

2. Crepes Forrees (Filled pancakes with pastry cream)

3. Aumoniere De Crepe Creme Anglaise (Filled pancake with Chantilly cream serve with Custard sauce)

Let's get to work shall we!

1)Pancake Batter

• sieve flour and combine with dry ingredients into a big bowl

• make a well at the center and add eggs

• add in milk gradually,stir until smooth
• add in melted butter

• strain and rest in the chiller for 5-10 minutes

2)Apple Stew (Crepes Normandes)

• peel apples, remove core and seeds
• rub apples with lemon to prevent discoloration
• cut into cubes
• put in sugar,cinnamon and water ( just to cover apples)
• stew slowly until soft
• mash and cook until dry

3)Pastry Cream (Crepes Forrees)

• boil milk and vanilla essence

• cream yolk and sugar until light
• add in corn flour and mix well

• add in milk gradually while stirring

• put the mixture back on stove until it is thick

4)Chopped Fruits (Crepes Forrees)

• chop apple and strawberry roughly

Additional : Mix a little bit of Chantily in your Pastry Cream to get a better taste

5)Leek to Tie (Aumoniere De Crepe Creme Anglaise)

• blanch the leek by adding sugar to water and boil
• take one leek and cut it vertically
• it will look like a one long ribbon

6)Chantily (Aumoniere De Crepe Creme Anglaise)

• combine cream and vanilla essence
• whisk until thick
• add in icing sugar to finish
• make sure the chantily is stiff

7)Creme Anglaise (Aumoniere De Crepe Creme Anglaise)

• boil milk with vanilla essence
• cream egg yolk and sugar till light

• stir in double boiler until it coat at the back of the spoon(nape)

*make sure the mixture doesn't drip after you slice your finger at the back of the spoon

• strain and rest until required

8)Cook the Pancake

•  add butter on the skillet
• make sure the batter is a complete circle
• don't over cook the pancake

9)Add Fillings, Garnish and Serve

Crepes Normandes (Filled pancakes with apple stewed)

• spread filling
• fold it into half and another half, you will get a triangle shape
• add vanilla ice cream on top for garnish

Crepes Forrees (Filled pancakes with pastry cream)

• spread filling
• fold 1/3 and roll until the end
• cut both end of crepe before serving

Aumoniere De Crepe Creme Anglaise (Filled pancake with Chantilly cream serve with Custard sauce)

• put filling in the middle 
• make into aumoniere
• tie with blanched leek
• serve with creme anglaise
• garnish with strawberries

ENJOY!!!