There is a tiny little shop in the ski town of Breckenridge, Colorado that serves scrumptious warm crepes. A number of my extended family and I stood shivering outside in the 30+ minute line surrounded by snow being assured by others it was all worth it. We paid about $12 each to have one of their custom crepes, and they were yummy no doubt! A couple weeks later, my husband and I flew to San Francisco and ended up having a dessert crepe there as well. As we were eating the crepe, we discussed that this was absolutely something we could make at home. So we bought this crepe pan (although my sister assures me you can use a large fry pan as well) and began our little adventure of creating crepes.
We tinkered with the ingredients, and tried different fillings, and this one is our favorite: a mix of chocolate chips (part semi sweet and part milk), a scoop of Creamy Vanilla Custard, sliced strawberries and sliced bananas. So very delicious!
We definitely hit the sweet spot when we added the Creamy Vanilla Custard, now we can’t enjoy any dessert crepes without it!
Sometimes we use Nutella instead of chocolate chips, but we have found a mix of chocolate chips added to the fruit and custard is pretty sensational! You can absolutely play with these recipes and create something that your family will adore! Good Luck and tag us on Instagram when your make this deliciousness! 🙂
Creamy Vanilla Custard
Ingredients
- 1 cup Sugar
- 3/4 cup Flour
- 1/2 tsp salt
- 3 cups milk
- 3 egg yolks
- 3 tbsp butter
- 1 tsp vanilla
- 3/4 cup heavy whipping cream
Instructions
- In a medium saucepan mix together the sugar, flour and salt.
- Add in the milk a cup at a time and whisk as you go.
- Whisk in the egg yolks and mix well.
- Place the pan on medium to medium high heat and stir continuously while bringing the mixture to a boil.
- The mixture will thicken to a pudding.
- Take the pudding off the heat and mix in the butter and vanilla.
- You now have a luscious custard, that will need to cool. I leave it on the counter for 15-20 minutes, stirring randomly to allow the heat to escape. When it is cooler, I cover it with a lid and stick the whole pan in the fridge. The covering allows the pudding to not form a "skin"
- About an hour later should be enough time for the custard to have cooled. Stick the bowl in the freezer that you will use for whipping the cream. (Just a couple minutes)
- Now whip up the heavy whipping cream until it forms peaks and gently fold the cream into the custard. (Take a tiny taste and understand the yumminess for yourself!)
- You can chill this creamy custard in the fridge until you are ready to serve with crepes, or with fresh fruit or sneakily by the spoonful. Yum!
Crepes
Ingredients
- 2 eggs
- 1 cup Milk 2% is great
- 1/2 cup water
- 1 tbsp Sugar
- 1 tsp vanilla
- 1 cup flour all purpose flour
- 1/8 tsp salt just a tiny pinch
- 3 tbsp melted butter
Instructions
- This recipe is super easy! Add the ingredients into your blender and blend it up for 10 seconds! Or if you are without a blender, just whisk them up in a bowl.
- Place the blender or bowl in the fridge to rest for one hour. The batter will thicken slightly.
- Heat your crepe griddle or pan. Coat with butter or cooking spray.
- You will want to pour a little less than a 1/4 cup of batter on the hot griddle. Swirl that pan allowing the batter to coat the pan, or use a small wooden t-bar to distribute the crepe.
- Let cook for about one minute on medium heat and then flip to the other side. There is a slight learning curve here, be bold!
- Add the chocolate chips and any toppings on 1/4 of the circle of the crepe. Then fold crepe in half, and then in half again leaving the toppings in a nice little quarter fold. Transfer to plate and eat happily!
Notes
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