Crème Brûlée Crepes (Millet Crepes Copycat Recipe)

Indulge in the ultimate fusion of French culinary artistry with my latest creation: Crème Brûlée Crepes. Featuring thin, buttery crêpes, oozing with a luscious vanilla pastry cream, and crowned with a gloriously caramelized sugar crust, these stuffed crepes are pure indulgence on a plate. They're inspired by the delicious creations at Millet Crepe in Los Angeles!

During a recent drive over through Los Angeles, I stumbled upon a hidden gem called Millet Crepes. Their menu included a local favorite - their creme brulee crepe which sounded absolutely delicious. As you take your first bite, you're greeted by the unmistakable crackle of caramelized sugar. It’s a signature of crème brûlée, and adds both a delightful crunch and a gorgeous golden sheen to these sweet cream crêpes.

I immediately started dreaming up how I can recreate this at home sans the infamous LA traffic. My crepe recipe + pastry cream recipe + a touch of bruleed sugar seemed to be the steps to success for making at home!

Best of all, you don't need a ton of ingredients to make a batch of filled crepes that’ll bring the house down. With just 8 simple items you likely already have on hand, you can whip up a batch of my Parisian crepes AND my creme patissiere. Then, all that's left to do is fill, sprinkle, and torch your way to gastronomic bliss!

⭐ Why You’ll Love This Crème Brûlée Crepe Recipe 

Every recipe has its own charm, but these sweet cream crepes stand out as a true masterpiece in the world of sweet indulgences. Here's why I'm wholly obsessed (and think you will be, too!):

• Fusion of Favorites: Combining two iconic French desserts, this dish offers the best of both worlds. The creamy richness of crème brûlée and the soft, tender embrace of a perfectly made crêpe create a match made in heaven.
• Sensorial Delight: From the gorgeous golden crust to the satisfying crackle of the brûléed top, and the creamy sweet crepe filling, every aspect of this textural wonderland offers a feast for the senses.
• Surprisingly Simple: Despite its luxurious taste and sophisticated appearance, this recipe is astonishingly straightforward. With only eight ingredients, you can create a treat that proves gourmet doesn't mean inaccessible.

🍴Ingredients 

While making these filled crepes might seem intimidating, you only need a few simple items. Here’s what to grab:

• Parisian Crepes - Essentially unleavened thin pancakes, these tasty rounds are perfect for filling with whatever your heart desires. They’re made using just flour, salt, eggs, milk, melted butter and water, and are no more technically difficult than making a stack of flapjacks.
• Pastry Cream - You couldn’t ask for a better cream filling for crepes than this versatile custard. Again, you’re looking at very simple ingredients: milk, egg yolks, vanilla extract, butter, sugar, cornstarch, and salt.
• Granulated Sugar - While you’ll need sugar for both the crepe filling recipe and the crepes themselves, I wanted to call it out since this is what creates the crackly bruleed topping.  
• Blowtorch - Not technically an ingredient, I know, but necessary for torching the sugar into a crisp caramel top. Using one is just as fun as you’d imagine. 😉

See the recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

While this recipe is practically perfect in every way for Calvin and I, I want you to feel empowered to make it just the way your family likes. Here are a few ideas to get you started:

• Gluten-Free: Substitute the regular flour with your favorite gluten-free flour blend when making the crepes. Look for a blend that's designed for a 1:1 substitution to ensure the texture of your crêpes remains light and delicate. Remember to check the blend for xanthan gum, which helps in binding the ingredients, similar to gluten in regular flour.
• Different Flavors of Pastry Cream: Vanilla pastry cream is like a little black dress — it'll never go out of style! That said, don't hesitate to get creative with how you stuff your crepes. Here are a few ideas:
  • Chocolate Pastry Cream: Try adding a couple of tablespoons of Dutch-processed cocoa powder to your pastry cream mixture for a rich, chocolaty experience. Double down on the chocolate vibes with some crunchy cacao nibs for an added layer of texture and interest.
  • Fruit-Infused Cream: Add a burst of sunshiny flavor with lemon cream, or a taste of the tropics with passion fruit pastry cream. 
  • Coffee or Matcha Pastry Cream: Give your crepes a coffee shop twist by mixing in some instant espresso powder or high-quality matcha powder.  
  • Spiced Cream Variations: For a warm and fuzzy feeling, try incorporating some warming spices into the pastry cream. Pumpkin pie spice is always a winner, as is cinnamon, nutmeg, or cardamom.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

🛠️ Tools & Equipment

Here's a few of the tools I use to make the perfect creme brulee crepe:

• Kitchen Torch or Blow Torch: Essential for that signature crème brûlée effect. It's what turns your crepe from simply delicious to delightfully decadent with caramelized sugar on top.
• Whisk, Blender or Food Processor: To mix your crêpe batter into a smooth mixture. This gadget is your best friend for achieving that airy, cloud-like texture to the thin crepes.
• Medium Bowl and Small Bowl: For separating and mixing your ingredients. It's like organizing your thoughts before pouring them out onto the skillet.
• Non-Stick Skillet (8-inch skillet or 10-inch preferred): A non-stick surface means your perfect crepes will glide off the pan effortlessly, keeping them intact and ready for filling.

📖 How to Make Creme Brulee Crepes: Step-by-Step Instructions

Making these cream-stuffed rolled crepes is simpler than you might think. Here’s how it’s done:

Step 1: Make Crepes using crepe batter over medium heat. You can make them up to a few days in advance.

Step 2: Make Pastry Cream. Feel free to make this up to 3 days in advance.

Step 3: Fold your thin crepe in half and gently roll into a cone.

Step 4: Create a Parchment Paper Cone shape and place your crepe inside to make a crêpe cone.

Step 5: Fill the delicious crepe cone with pastry cream. 

Step 6: Sprinkle with a thin layer of sugar before using a blow torch to caramelize the top. Enjoy!

👩🏻‍🍳 Expert Tips/Expert baking tips

Here's how to ensure your crepe-making experience is a success:

Making the Pastry Cream in Advance

• Time Management: Preparing the pastry cream a day in advance allows the cream to cool and thicken to the perfect consistency, ensuring a luxurious filling for your crêpes.
• Proper Cooling: After cooking, transfer the pastry cream to a clean bowl. To prevent a skin from forming on top, place a piece of plastic wrap directly on the surface of the cream. Refrigerate until it's completely cool and set.
• Stir Before Using: Once chilled and ready to use, give the pastry cream a good stir to smooth it out. This makes it easier to evenly fill your crêpes.

Secrets to Folding a Crepe into a Cone

• The Perfect Crepe: Ensure your crepes are thin and flexible. If they're too thick, they won't fold neatly into a cone.
• The Initial Fold: Place the large crepe flat on a surface. Fold it in half, and then in half again to form a quarter circle.
• Forming the Cone: Gently separate the layers at the pointed end of the quarter circle, creating a pocket. Shape the crepe into a cone by rolling it slightly between your fingers, keeping the pocket open for the filling.

Learning to Use a Blowtorch

• Safety First: Always use the blowtorch in a well-ventilated area and keep it away from flammable materials. Before using, read the manufacturer's instructions carefully.
• Even Caramelization: When torching the sugar, hold the flame about 6 inches away from the crepe's surface. Move it in a slow, circular motion for an even caramelization. Don't linger too long in one spot to avoid burning the sugar.
• Practice Makes Perfect: If you're new to using a blowtorch, practice on a few sugar-coated spoons first. This will give you a feel for how quickly the sugar caramelizes.

💭 Recipe FAQs

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