Nectarine and crème brûlée crepes, a dessert with summer fruit
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Total: 1 h Diners: 6
I admit that I have never been adept in the world of French crepes. It may be that I have always related it to those sweet and cloying fillings of the street stalls at fairs or similar places, but, on the other hand, I have always loved them to make the rolls of the Peking duck in many Chinese restaurants. So starting from that premise, I decided some time ago to investigate with this dough in both savory fillings such as a galette bretonne and sweet, but making some twists. And what a discovery!
At the end we are talking about a light dough, with a lot of egg flavor, which is neither sweet nor salty and is light to contain any filling. I dare to imagine tropical flavored creams, spicy jams, chutneys or even spicy chicken or pork stews. Matcha tea crepes with papaya and coconut or caramelized apple and blue cheese crepes also sound appetizing to me, the goal is to get away from those chocolate and hazelnut or liquid white chocolate creams that cloy me.
These crepes I bring them to Spain to fill them with one of our most typical desserts, a Catalan cream that will bring not only all its flavor but also the crunchiness of the superior caramel to which we are accustomed to this dessert. In addition, it is always good to keep in mind that we can tune our crema catalana with the flavors that we want: mango, strawberry, chocolate, lemon…
Then, the fruit that finishes our crepes is completely raw, washed and cut to appreciate all its naturalness. So you can use the one you like, not only nectarine, or even make a sort of fruit salad with some chopped. Now in season can be fantastic figs, cherries or even a few small pieces of melon.
How to make nectarine and crème brûlée crepes
Ingredients
.
For the crepes
Egg, 1 pc Flour, 50 g Whole milk, 80 ml Mild olive oil, 1 tsp Salt, a pinch Sugar, a pinch Nectarine, 2 pc
For the crepes
Egg, 1 pc Flour, 50 g Whole milk, 80 ml Mild olive oil, 1 tsp Salt, a pinch Sugar, a pinch Nectarine, 2 pc
For the crema catalana
Whole milk, 500 ml Egg yolks, 5 pcs Sugar, 55 g Cornstarch, 15 g Lemon rind, 1 strip Orange rind, 1 strip Cinnamon, 1/2 stick Butter, 15 g Burning sugar, c/s
Step 1
The first thing will be to make the crêpe batter because ideally it should rest in the fridge for a couple of hours before using it. To prepare it I like to put it all in a mixing glass and mix with the blender at minimum power so that not too much air enters. Another option is also to mix it in a bowl with a whisk. It is important not to mix too much so that the gluten in the flour does not develop.
Step 2
To make the crème brûlée, bring the milk with the orange and lemon peel (always without the white part, you have to scrape it very well) and the cinnamon to boil. When it starts to boil, turn off the heat, cover with plastic wrap and leave to infuse for 30 minutes. Afterwards, strain.
Step 3
Mix the egg yolks with the sugar and cornstarch in a bowl. Heat the milk slightly and gradually add it to the yolk mixture, stirring constantly with a whisk.
Step 4
Put everything in the saucepan and heat stirring constantly so that it takes consistency but does not curdle, here has much to do the hand of the cook and also the view. If we see that the temperature rises too much we will have to remove it from the heat quickly so it does not become an omelet.
The cornstarch takes effect when the temperature is high, but just before the egg curdles, it is therefore important to always stir very well with the rods; your best allies when making a pastry type cream.
Step 5
Place the cream in a piping bag and cool completely in the refrigerator.
Step 6
Bake the crepes in a crepe pan or large non-stick pan. Always put a little oil in it and spread the batter very well over the entire surface, not too high heat. When the dough is cooked on one side, turn it over and cook it on the other side.
Step 7
Place a layer of cream on the crepe, place sugar on top and burn with a blowtorch to form a film of crunchy caramel. Finish on top with the sliced nectarine pieces. Eat immediately.
