Basic Sweet Crepes

Crepes

Basic Sweet Crepes:
(makes a dozen small crepes)
3/4 c AP flour
2 tbs powdered sugar
1 tsp baking powder
1/2 tsp salt
2/3 c milk
2 eggs
1/2 tsp vanilla
Oil as needed, toppings as desired

Directions:
Heat a crepe pan or small non-stick skillet over medium heat. Add about a tsp of oil and get very hot - almost until oil is smoking.

At the same time, mix all dry ingredients in a medium to large mixing bowl.

Mix wet ingredients and add to dry ingredients, whisk just until combined.

Pour a scant 3 tbs of batter into pan, swirl to coat pan. Cook until dry on the top, then flip and cook for another minute on the other side.

Pour out of pan onto a waiting plate, keep stack warm with a towel until done. Continue adding oil as needed and making each crepe in the same manner. Top with whatever you desire and serve. Can be made a few days ahead with a layer of parchment between to keep them from sticking - or can be frozen for about a month.

Serve with Chocolate Pastry Cream

1 recipe basic creme patisserie
1/2 c high-quality dark chocolate, chopped
1/4 c heavy cream
1 small carton raspberries
Powdered sugar, for dusting

Directions:
Make the pastry cream. While you are stirring the cream and waiting for it to thicken, melt the chocolate and cream in another small saucepan. Once smooth and melted, stir into thickened pastry cream. Remove from heat, stir to incorporate, cover with plastic wrap and chill

Creme Patisserie (Pastry Cream):
3 egg yolks
1/4 cup sugar
2 tbs flour
2 tbs cornstarch
1 tsp vanilla extract
1 1/4 cup whole milk

Directions:
Whisk yolks with sugar, flour and cornstarch. Meanwhile, bring milk and vanilla to a boil. Add milk slowly to egg mixture to temper. Once tempered, add egg mixture back into saucepan over low heat until thickened like vanilla pudding. Cool, then refrigerate until time to stuff pastry shells, then top with fruit garnish. To glaze, melt about 2 tbs apricot preserves with a tbs of water on the stove top and gently brush onto fruit.