Crepes with Pastry Cream and Brandy-Soaked Raspberries – GFCFSF
June 27, 2014
Crepes with Pastry Cream and Brandy-Soaked Raspberries - GFCFSF
Both the crepes and the cream can be made in advance, and the crepes can be reheated in a microwave or pan. The adventurous can try flambe'ing the crepes with brandy, which enhances the flavor beyond that of typical methods.
1 cup gluten-free flour blend
1 cup milk substitute of choice
1/2 cup warm water
3 tablespoons sugar or 1 tablespoon honey or agave
1/2 teaspoon salt
4 large eggs
4 tablespoons grape seed oil or melted coconut oil + more for pan
1 13.5-oz can full-fat coconut milk
1/4 cup milk substitute of choice, preferably light coconut milk
1/4 cup sugar, plus 2 Tablespoons sugar
1/8 teaspoon salt
5 egg yolks
3 Tablespoons cornstarch or arrowroot starch
4 Tablespoons Earth Balance Soy-Free Buttery Spread
1 vanilla bean or 2 teaspoons vanilla extract
1-2 teaspoons cognac or brandy, optional
1 pint organic raspberries (if frozen, defrost first)
1/3 cup organic sugar
1/4 cup GF brandy
Mix berries, sugar and brandy. Set aside to macerate.
Pour the canned milk and light milk into a small/medium saucepan. It’s important to uses a saucepan with a good, solid bottom, or your custard will burn easily. If you don’t have a good quality saucepan, use a pot with a nonstick finish. Add the sugar and salt. If you’re using a vanilla bean, split it in half with a knife and scrape out the seeds. Bring the mixture to a simmer on medium low heat, just until the sugar dissolves and you see tiny bubbles begin to appear on the surface of the milk.
Meanwhile, whisk the egg yolks with the remaining 2 Tablespoons of sugar in a large bowl, until the sugar dissolves. Add the starch and keep whisking until it’s completely incorporated into the egg yolks.
As soon as the milk comes to a simmer, ladle in a small amount of the hot liquid into the egg yolk mixture, whisking it all together at the same time, to make sure your eggs don’t scramble.
Gradually add more of the hot liquid, until you have all of it mixed together. Pour the mixture back into the saucepan, return it to the stove and cook on low heat, whisking constantly, until the custard thickens.
When the mixture passes the spoon test or when bubbles start to rise from the very bottom of the saucepan and burst at the top, turn off the heat. If there are any lumps, run the custard through a fine mesh strainer. Add margarine and mix until it melts. Add in vanilla extract and brandy, if using, and stir to combine. Refrigerate.
Combine all ingredients in a food processor, blender or mixer until frothy. Place in bowl or pitcher, cover and refrigerate for 30 min-2 hours.
Use a paper towel soaked in melted coconut oil to oil a pan over medium heat. Pour about 2 tablespoons of batter at a time into the pan, swirling it around so that the batter coats the entire bottom of the pan. Cook until top is set and edges are slightly browned. Flip and cook other side until it is lightly browned. Remove and put onto plate, repeating the process until all crepes are cooked.
When all ingredients are ready, if you choose to flambe', heat 2 teaspoons margarine or coconut oil in pan, when melted, add cooked crepe. Very carefully, remove pan from heat, pour 1/2 ounce GF brandy in pan, then return to burner, tipping it to catch the flame and the brandy will ignite for 10-20 seconds. After another 30 seconds, flip crepe and cook 20-30 seconds to heat other side, then remove to plate and assemble with creme and berries.
When all components are complete, take 2-3 tablespoons of pastry cream and spread over one half of a crepe. Add a good scoop of raspberries on the same half. Fold the crepe over so the half without cream touches the half with cream, and fold this half-moon in half crosswise so that the crepe looks like a cone (fold the crepe into a quarter-circle). Place on a plate and topped with additional raspberry sauce left over in the bowl and sifted powdered sugar. Garnish with grated lime zest, if desired.