Strawberry Cream Crepes

September 30, 2020
Created by Harmons
30 minutes
Serves 8
  • Cream
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 2 Tbsp butter
  • Topping
  • 1-2 lb strawberries, hulled and sliced
  • 1/4 cup sugar
  • Powdered sugar, for garnish

To make cream, in a medium saucepan over medium heat, add milk and warm just until wisps of steam appear.

Meanwhile, in a bowl, add sugar, salt, and cornstarch and stir to combine. Add egg yolks and whisk into dry ingredients until thoroughly combined.

Slowly pour hot milk into sugar-egg mixture, whisking to combine. Pour everything back in pan. Return heat to medium and cook, whisking constantly until it has a pudding-like consistency. If large bubbles begin bubbling to surface, remove pan from heat.

Stir vanilla into pastry cream. Pour cream into a strainer set over a clean bowl. Using a wooden spoon or silicone spatula, push cream through strainer. Discard any egg bits. Add butter to top of pastry cream. Cover with a piece of plastic wrap, touching surface of cream. Refrigerate until completely chilled.

To make topping, in a bowl add strawberries and sugar and toss to combine.

To assemble, fill one crepe with 1/4 cup pastry cream. Fold sides toward center and roll bottom edge toward center. Continue to roll until cream is enclosed, edge-side down. Top with sweetened strawberries. Dust with powdered sugar. Continue with remaining crepes.