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Non-illustrated recipe

Cream Stuffed Crepes

  • For : 4 servings
  • Time : 30 minutes
  • Difficulty : easy

Ingredients for Cream Stuffed Crepes :

  • 4 large crepes
  • 3 eggs
  • 25 cl milk
  • 1 vanilla pod
  • 10 g cornstarch
  • 10 g flour
  • 60 g sugar + 2 tablespoons
  • 40 g raisins
  • 5 cl rum
  • 40 g butter

Technical stages for Cream Stuffed Crepes :

  • Prepare a crepe batter. Cook 4 large crepes and keep them warm.
  • In a pot, flamb the boiling rum. Add the raisins and leave them to macerate.
  • Infuse the spliced vanilla pod for 5 minutes in the boiling milk, then remove it.
  • Clarify the eggs. Whisk the yolks and sugar until pale and thick. Combine the cornstarch and dilute with the boiling milk. Cook until thick, constantly stirring. Away from the heat, add 25 g butter. Let cool.
  • Combine the raisins with the rum, and then the stiff egg whites.
  • Spread this mixture on the warm crepes. Fold them in half and put them in a buttered dish. Sprinkle with sugar and bake in a preheated oven at 210°C or 410°F for 5 minutes.
  • Serve immediately.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

CornstarchCornstarch 3.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 37.81 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Stainless Steel whisk 35 cmStainless Steel whisk 35 cm 12.70 Euro
The book of crêpesThe book of crêpes 36.00 Euro
Krampouz standard gas crepe maker 6 KwKrampouz standard gas crepe maker 6 Kw 310.00 Euro
Krampouz standard crepe maker Ø 35 cm - 2500 WKrampouz standard crepe maker Ø 35 cm - 2500 W 289.00 Euro