Cream-Filled Crêpes



makes 6 to 8 crêpes

for the crêpes
10 eggs
200 g / 7 oz. almonds
200 g / 7 oz. sugar
50 g / 1 ¾ oz. cocoa
30 g / 1 oz. Coffee

for the cream
1 L / 1 qt. milk
200 g / 7 oz. sugar
100 g / 3 ½ oz. cornstarch
1 lemon
250 g / 9 oz. orange marmalade (see recipe on p. 100)
semisweet chocolate flakes
confectioners’ sugar

difficulty 2/5 | preparation time 30 minutes

In a saucepan, heat the milk, sugar and zest of 1 lemon. Dissolve the cornstarch in some milk. When the milk and sugar mixture starts to boil add the cornstarch. Over low heat, stir with a wooden spoon until the cream has thickened, making sure it
doesn’t stick to the bottom of the saucepan. The cream is ready when it clings to the spoon. Let cool on a large plate.
Dissolve the cocoa in a cup of hot water. Meanwhile, prepare the crêpes: beat the eggs, add the cocoa cream, then add the other ingredients to make the batter. Make the crêpes in a nonstick pan. They should be 10 cm (4 in.) in diameter. Fill the crêpes with a tablespoon of orange marmalade, a tablespoon of the milk cream, and a few bits of semisweet chocolate.
Roll each crêpe to resemble a cannolo. Dust with confectioners’ sugar and cinnamon before serving.


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