↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Crepes With Pastry Cream and Passion Fruit Sauce
Pastry Cream:
3 large egg yolks
6 tablespoons sugar
2 tablespoons cornstarch
1 cup milk
1/2 teaspoon vanilla
Passion Fruit Sauce
6 passion fruit, about 1/2 pound
3/4 cup plus 1 tablespoon sugar
1/2 cup water
1/2 stick cold unsalted butter, cut into pieces
Crepes:
4 large egg yolks
5 tablespoons sugar
1/4 cup all purpose flour
3 tablespoons unsalted butter, melted and cooled, plus additional for cooking crepes
1 cup milk
3 large egg whites
Garnish:
confectioners sugar for dusting
Make pastry cream: In a large heatproof bowl whisk together yolks, sugar, and cornstarch, mixture will be very stiff. In a heavy saucepan bring milk and vanilla just to a boil. Add 1/2 cup milk mixture to egg mixture in a stream, whisking, and whisk until smooth. Whisk egg-milk mixture into remaining milk in pan and simmer, whisking constantly, until very thick, about 2 minutes. Transfer hot pastry cream to a clean heatproof bowl and cool, surface covered with buttered wax paper. Chill pastry cream at least 2 hours and up to 2 days. Whisk pastry cream before using.
Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a fork, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce over low heat before serving.
Preheat oven to 350 degrees.
In a bowl whisk together yolks and 3 tablespoons sugar until thick and pale. Sift flour over mixture and whisk until combined. Add 3 tablespoons butter and milk and whisk until smooth. In another bowl beat whites with remaining 2 tablespoons sugar until they just hold soft peaks and fold into milk mixture gently but thoroughly.
Heat an 8 inch non-stick skillet over moderately high heat until hot and brush with some additional butter. Pour 1 cup batter into skillet, swirling to coat bottom, and cook until crepe loosens from side of skillet and underside is pale golden, about 3 minutes. Crepe will be puffed, almost like a souffle. Transfer skillet to middle of oven and continue cooking crepe until top is set, about 2 minutes.
Put about 1/4 cup pastry cream in center of crepe and fold in half. With a wide metal spatula carefully slide crepe onto a lightly greased baking sheet. Make 3 more crepes in same manner with remaining batter and pastry cream, gently stirring batter occasionally so egg whites remain incorporated. Reheat crepes in oven before serving.
Dust crepes with confectioners sugar and serve with passion fruit sauce.
Serves 4.
view more member recipes
Crepes With Pastry Cream and Passion Fruit Sauce
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Crepes With Pastry Cream and Passion Fruit Sauce
Pastry Cream:
3 large egg yolks
6 tablespoons sugar
2 tablespoons cornstarch
1 cup milk
1/2 teaspoon vanilla
Passion Fruit Sauce
6 passion fruit, about 1/2 pound
3/4 cup plus 1 tablespoon sugar
1/2 cup water
1/2 stick cold unsalted butter, cut into pieces
Crepes:
4 large egg yolks
5 tablespoons sugar
1/4 cup all purpose flour
3 tablespoons unsalted butter, melted and cooled, plus additional for cooking crepes
1 cup milk
3 large egg whites
Garnish:
confectioners sugar for dusting
Make pastry cream: In a large heatproof bowl whisk together yolks, sugar, and cornstarch, mixture will be very stiff. In a heavy saucepan bring milk and vanilla just to a boil. Add 1/2 cup milk mixture to egg mixture in a stream, whisking, and whisk until smooth. Whisk egg-milk mixture into remaining milk in pan and simmer, whisking constantly, until very thick, about 2 minutes. Transfer hot pastry cream to a clean heatproof bowl and cool, surface covered with buttered wax paper. Chill pastry cream at least 2 hours and up to 2 days. Whisk pastry cream before using.
Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a fork, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce over low heat before serving.
Preheat oven to 350 degrees.
In a bowl whisk together yolks and 3 tablespoons sugar until thick and pale. Sift flour over mixture and whisk until combined. Add 3 tablespoons butter and milk and whisk until smooth. In another bowl beat whites with remaining 2 tablespoons sugar until they just hold soft peaks and fold into milk mixture gently but thoroughly.
Heat an 8 inch non-stick skillet over moderately high heat until hot and brush with some additional butter. Pour 1 cup batter into skillet, swirling to coat bottom, and cook until crepe loosens from side of skillet and underside is pale golden, about 3 minutes. Crepe will be puffed, almost like a souffle. Transfer skillet to middle of oven and continue cooking crepe until top is set, about 2 minutes.
Put about 1/4 cup pastry cream in center of crepe and fold in half. With a wide metal spatula carefully slide crepe onto a lightly greased baking sheet. Make 3 more crepes in same manner with remaining batter and pastry cream, gently stirring batter occasionally so egg whites remain incorporated. Reheat crepes in oven before serving.
Dust crepes with confectioners sugar and serve with passion fruit sauce.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fresh Fruit With Passion Fruit Butter
by HappyCook80
Fresh Fruit with Passion Fruit Butter 1/4 cup fresh passion fruit juice 3/4 cup orange juice 1 tbsp. sugar 1/2 cup softened butter 5 cups fresh fruit such as raspberries, sliced kiwi, peaches
by HappyCook80
Fresh Fruit with Passion Fruit Butter 1/4 cup fresh passion fruit juice 3/4 cup orange juice 1 tbsp. sugar 1/2 cup softened butter 5 cups fresh fruit such as raspberries, sliced kiwi, peaches
Passion Fruit Delight
by HappyCook80
Passion Fruit Delight 14 passion fruit to yield 1/2 cup strained fresh passion fruit juice, seeds reserved, divided or 1/2 cup frozen or bottled unsweetened passion fruit juice concentrate 1/2 env
by HappyCook80
Passion Fruit Delight 14 passion fruit to yield 1/2 cup strained fresh passion fruit juice, seeds reserved, divided or 1/2 cup frozen or bottled unsweetened passion fruit juice concentrate 1/2 env
Shrimp In Puff Pastry With Mushroom Garlic Cream Sauce
by sgre52160
1 (10 oz) pkg frozen puff pastry shells (6 shells) 1 tsp olive oil 6 fresh mushrooms, sliced 3 tsp butter, divided 1/4 cup finely chopped onion 18 medium shrimp, peeled and deveined, sliced
by sgre52160
1 (10 oz) pkg frozen puff pastry shells (6 shells) 1 tsp olive oil 6 fresh mushrooms, sliced 3 tsp butter, divided 1/4 cup finely chopped onion 18 medium shrimp, peeled and deveined, sliced
Mixed Fruit With Sour Cream Sauce
by sgre52160
1/3 cup sugar 1 cup water 6 fresh mint leaves 1 (8 oz) can pineapple chunks in juice, drained 1 banana, sliced 1 Granny Smith apple, chopped 1 cup seedless green grapes 1 cup sliced strawberrie
by sgre52160
1/3 cup sugar 1 cup water 6 fresh mint leaves 1 (8 oz) can pineapple chunks in juice, drained 1 banana, sliced 1 Granny Smith apple, chopped 1 cup seedless green grapes 1 cup sliced strawberrie
Cream Puffs With Vanilla Pastry Cream
by suemunzlinger
If you don’t have any pastry bags handy, cut off the tops of the puffs with a serrated knife, carefully spoon in the pastry cream, and replace tops. 1/2 cup whole milk 6 tablespoons unsalt
by suemunzlinger
If you don’t have any pastry bags handy, cut off the tops of the puffs with a serrated knife, carefully spoon in the pastry cream, and replace tops. 1/2 cup whole milk 6 tablespoons unsalt
view more member recipes
related CDKitchen recipes
Passion Fruit Sorbet
Frozen Papaya and Passion Fruit Rum Cocktails
Passion Fruit Mimosa
Pat O'Brien's Hurricane Punch
Crepes Suzette
Jammin' Josmopolitans (Josh's Famous Cosmo Cocktails)
Sweet Cheese-Filled Crepes
Easy Crepes
Triple Chocolate Crepes
Tart Cherry Crepes