Filled Desert Crepes
Desert crepes with an easy creme filling. Any fruit, fresh, frozen, or canned, can be used.
Desert crepes with an easy creme filling. Any fruit, fresh, frozen, or canned, can be used.
- Carbohydrate 44.3130074863508 g
- Cholesterol 161.1373008 mg
- Fat 29.8574960365588 g
- Fiber 0.829996062165343 g
- Protein 7.00637176509454 g
- Saturated Fat 15.0159190318292 g
- Serving Size 1 1 Serving (157g)
- Sodium 80.5858007113445 mg
- Sugar 43.4830114241855 g
- Trans Fat 1.81975545109349 g
- Calories 470 calories
Step-by-step
- The first thing to do is to set the bowl and wisk you will be using for the filling in the freezer. Since it will be going in the freezer I dont recommend glass bowls.
- If using fresh fruit cut into small pieces.
- You can also use canned or bottled fruit, just be sure to drain thuroughly.
- Next you will start the crepes.
- In a large bowl mix all the crepe ingredients together.
- Make sure to mix thuroughly getting all the lumps out.
- Heat a skillet and brush with a small amount of oil.
- You can use any size skillet to get the size crepe you want.
- Once the skillet is hot pour some of the batter into the pan and immediatly start to swirl the pan around in a circular motion until all the batter has spread out evenly onto the pan.
- Put the pan back onto the heat and let sit.
- When the edges start to look dry and slightly brown flip over.
- If you make a hole when flipping just add a tiny bit of the batter to the spot to cover it up and let cook.
- When cooked on the other side remove to a plate.
- If the crepe came out a bit dry immediatly cover with a kitchen towel, this will allow the steam from the crepe to soften it up a bit.
- Dont forget to brush on oil after each crepe is done.
- Once all the batter has been used set crepes to the side.
- Get your ingredients together for the creme filling. Get them measured and started as much as possible.
- You will be moving quickly because you want to whip the heavy cream while the bowl is still cold.
- When you have your filling ingredients take the bowl and wisk from the freezer.
- Immediatly pour the heavy cream and Instant vanilla pudding into the bowl and begin whipping.
- When the mixture gets to the point where you can make soft peaks add the sugar and vanilla. Continue whipping until as firm as you desire it.
- If not using immediatly put into air tight container in the refrigerator..
- But be sure to use within the next few hours.
- Once you are ready to assmeble the crepes get everything together.
- Take a crepe and fill with the filling and add your fruit of choice on top.
- Roll crepe up. when done filling crepes arrange on your plate.
- Top each crepe with a small amout of the filling and top with the fruit that was used in the crepe.
- Enjoy!
- P.S For more presentation just dust lightly with powdered sugar.
Swapping all-purpose flour for cake flour alters the protein matrix, yielding a more delicate, tender crepe that tears easily during the flip. Achieving this thinness requires swirling the batter immediately upon contact with a preheated skillet while the pan is off the heat to ensure even distribution before the proteins coagulate. Metal bowls outperform glass ones for whipping heavy cream because aluminum conducts thermal energy efficiently, keeping the butterfat chilled below 40 degrees Fahrenheit to trap air bubbles.
Balancing the heavy fat content of heavy cream and butter requires high-acid accompaniments such as macerated fresh berries or tart citrus segments. These sharp components cut through the dairy richness by stimulating saliva production, resetting the palate between bites. Tannic beverages like black tea or lightly roasted coffee provide a similar astringency that counteracts the concentrated sugars in both the vanilla pudding filling and the fruit.
Assembled crepes degrade rapidly in texture because moisture from the pudding and fruit migrates into the fragile starch structure, causing sogginess within two hours. Storing unfilled cooked crepes stacked between sheets of parchment paper inside a sealed plastic bag prevents this moisture transfer for up to forty-eight hours in the refrigerator. Reheating chilled crepes in a dry skillet over medium-low heat for thirty seconds reactivates the residual water inside the starch molecules, restoring flexibility without requiring additional butter.
Freezing cooked crepes is feasible if each layer is separated by wax paper to prevent adhesion, though the thawing process often weakens the cellular structure of the wheat proteins. Thaw frozen crepes overnight in the refrigerator rather than the microwave to minimize localized boiling of trapped moisture, which creates tough, rubbery patches.
