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!
Servings: 8 Crepes
Calories: 18kcal
Ingredients
Pastry Cream (Crème Pâtissière)
- 4 cups Whole Milk
- 1 Vanilla Bean
- 5 Egg Yolks
- ⅔ cup Granulated Sugar
- ½ cup Cornstarch
- Pinch of salt
- 3 Tablespoons Unsalted Butter
Parisian Crepes
- 1 cup All-purpose flour sifted
- Pinch Salt
- 2 Eggs
- ¾ cup Milk
- 3 tablespoons Unsalted Butter melted or olive oil
- ½ cup Water
- Butter & Oil if needed for your pan
Assembly
- 1 Parisian Crepe
- ¾ cup Pastry Cream
- 1 Tablespoon Granulated Sugar
Instructions
Pastry Cream (Crème Pâtissière)
- In a heavy saucepan, add your scraped vanilla bean and milk together and bring to a simmer.4 cups Whole Milk, 1 Vanilla Bean
- Whisk the egg yolks, sugar, cornstarch and pinch of salt together in a bowl. Whisk until the mixture lightens in color and becomes a pale yellow.5 Egg Yolks, ⅔ cup Granulated Sugar, ½ cup Cornstarch, Pinch of salt
- Temper the egg mixture by slowly whisking in the hot milk to the egg mixture together until homogenous.
- Return the mixture to the saucepan and bring to a boil, stirring constantly over medium heat.
- When the pastry cream comes to a boil, continue to whisk constantly and boil for up to 2 minutes. The pastry cream should reach 200F.
- Remove from the heat and strain into a clean bowl. Stir in the butter and mix until the butter is melted and mixed into the cream.3 Tablespoons Unsalted Butter
- Cover with plastic film placed directly in contact with the surface of the cream to prevent a skin from forming and place in the fridge to cool. Make sure to whisk the pastry cream before using!
Parisian Crepes
- Begin by mixing together the all-purpose flour and salt into a medium bowl. In a separate medium bowl, lightly beat the eggs.1 cup All-purpose flour, Pinch Salt, 2 Eggs
- Slowly pour in milk, water stirring continuously. Add in the flour mixture and stir until smooth before adding in the melted butter or olive oil. The consistency should be somewhat liquid but not too runny, similar to heavy cream.¾ cup Milk, 3 tablespoons Unsalted Butter, ½ cup Water
- Allow the batter to rest for 45 minutes at room temperature. This rest period lets the flour absorb the liquids, which helps in achieving tender crepes.
- Heat a non-stick skillet or crepe pan over medium heat, lightly greased with butter or oil if needed. Pour a small amount of batter into the center of the pan, swirling it around to spread it thinly. Cook until the bottom turns light golden, then flip it carefully to cook the other side for a short duration. I find that flipping my crepe onto a spatula, then laying/draping the uncooked side on the crepe back onto the crepe pan prevents any tearing!Butter & Oil
- Stack the cooked crepes on a serving plate as you continue to cook each crepe.
Assembly
- Fold your crepe in half and gently roll into a cone. Create a cone out of parchment paper and place your crepe inside.1 Parisian Crepe
- Fill the crepe cone with pastry cream and sprinkle with granulated sugar before using a blow torch to caramelize the top. Enjoy!1 Tablespoon Granulated Sugar, ¾ cup Pastry Cream
Video
Notes
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.
- 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.
- 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.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.05mg
