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
¼ teaspoon kosher salt
1 cup whole milk
Olive oil, for pan
4 tablespoons (½ stick) unsalted butter, melted
- Place the flour in a mixing bowl, add the eggs, one at a time, and whisk until thoroughly incorporated.
- 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.
- 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.
- 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
- In a mixing bowl, beat egg yolks and sugar until thick and pale. Beat in sifted cornstarch. Set aside.
- In a medium saucepan, bring milk to a boil.
- 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.
- Reduce heat and cook gently, about 2 minutes more, whisking constantly. Sauce will begin to thicken.
- When pastry cream is of a thick consistency, remove from heat and strain to ensure a smooth product.
- Add the while chocolate and allow to stand for 2 minutes. Whisk in vanilla and unsalted butter
- Chill until ready to use
1 stick (½ cup) unsalted butter
¾ cup sugar
½ cup fresh lemon juice 1 tablespoon lemon extract
6 large egg yolks
- 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.)
- Remove the pan from the heat and whisk in the sugar, lemon juice, extract and salt. Whisk in egg yolks until smooth.
- 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.
- Pour lemon curd into a heat-proof glass bowl and allow to cool to room temperature, stirring occasionally.
- Place plastic wrap of the surface of the lemon curd and chill for up to 2 months.