Pancakes with custard
4 servings
60 minutes
Crepes with custard are a refined French delicacy that can captivate any gourmet. The origins of this dish trace back to the era of exquisite French cuisine, where the combination of delicate pancakes and velvety cream became a symbol of morning elegance. Thin, airy crepes are infused with the aroma of vanilla, and their filling—a soft and sweet custard—offers an unparalleled harmony of flavors. The cream has a delicate texture that melts pleasantly in the mouth, while the addition of coconut flakes adds a light exotic touch. These crepes are perfect for both a morning breakfast and an elegant dessert for tea. They can be adorned with fresh berries or chocolate sauce, creating a true work of gastronomic art.
1
Make a dough from 200 g of flour, 500 ml of milk, 2 eggs, 1 tablespoon of sugar, baking powder, salt on the tip of a knife, and vanilla to taste. Prepare pancakes.
- Wheat flour: 250 g
- Milk: 1.1 l
- Chicken egg: 4 pieces
- Sugar: 270 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Vanillin: to taste
2
Mix 1 cup of sugar with 2 eggs. Then add 3 tablespoons of flour and vanillin. Pour in 2.5 cups of cold milk and mix until smooth (a mixer can be used). Place on medium heat and continuously stir until it boils. Add 70 g of butter. If you want the cream thicker, cook for 5-10 minutes until it thickens.
- Sugar: 270 g
- Chicken egg: 4 pieces
- Wheat flour: 250 g
- Vanillin: to taste
- Milk: 1.1 l
- Butter: 70 g
3
Place the pancake on a board and trim the edges. Put 2-3 spoons of cream on the edge of the pancake, spread it a little but keep most of the cream at the edge. Carefully roll the pancakes into a tube. We roll all the pancakes this way.
- Milk: 1.1 l
4
If desired, we sprinkle them with coconut flakes.
- Coconut flakes: to taste