The crepe was born in the country of France.  They are very thin pancakes and are either sweet or savory.  Terry John Zila creates a dessert version for us.

Makes approximately 18 crepes


¾ cup all-purpose flour
2 eggs
¼ teaspoon kosher salt
1 cup whole milk
Olive oil, for pan
4 tablespoons (½ stick) unsalted butter, melted

  1. Place the flour in a mixing bowl, add the eggs, one at a time, and whisk until thoroughly incorporated.
  2. Add the salt and then whisk in the milk a little at a time until all the milk is incorporated. Allow the batter to stand for 20 minutes.
  3. Heat a 6-inch nonstick pan over high heat until hot and brush with olive oil. Turn heat down to medium and pour 1 ½ tablespoons of batter into the pan. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side.
  4. Remove and set aside. Continue the process until all the batter has been used.

White Chocolate Pastry Cream

2 cups whole milk
6 egg yolks
⅓ cup sugar
¼ cup cornstarch, sifted
1 teaspoon vanilla
3 tablespoons unsalted butter, cut into small pieces
3 ounces white chocolate, finely chopped

  1. In a mixing bowl, beat egg yolks and sugar until thick and pale. Beat in sifted cornstarch.  Set aside.
  2. In a medium saucepan, bring milk to a boil.
  3. Whisking constantly, pour it over the egg yolk mixture. Return mixture to a saucepan and cook over medium heat, whisking constantly, until mixture comes to a low boil.
  4. Reduce heat and cook gently, about 2 minutes more, whisking constantly.  Sauce will begin to thicken.
  5. When pastry cream is of a thick consistency, remove from heat and strain to ensure a smooth product.
  6. Add the while chocolate and allow to stand for 2 minutes. Whisk in vanilla and unsalted     butter
  7. Chill until ready to use

Lemon Curd


1 stick (½ cup) unsalted butter
¾ cup sugar
½ cup fresh lemon juice                                                                                                                    1 tablespoon lemon extract
Pinch salt
6 large egg yolks

  1. Melt the butter in a glass or enameled sauce pan. (Any type of metal pan may react with the lemon juice and egg yolks and give the curd a metallic taste.)
  2. Remove the pan from the heat and whisk in the sugar, lemon juice, extract and salt.     Whisk in egg yolks until smooth.
  3. Cook the mixture, stirring constantly with a silicon whisk, until it thickens and coats the back of a wooden spoon. Do not allow mixture to boil.
  4. Pour lemon curd into a heat-proof glass bowl and allow to cool to room temperature,    stirring occasionally.
  5. Place plastic wrap of the surface of the lemon curd and chill for up to 2 months.
Print Friendly, PDF & Email