Crème Brûlée Crepes

Tokyo pastry houses and bakeries surprised me. Japanese pastry chefs took the best from European traditions and creations and perfected them even more. It was true for inexpensive street food and desserts at luxurious, exclusive places. So, don’t be surprised to see many videos and blog stories full of excitement about Japanese crepe cones, which became typical street food in Japan. Crème Brûlée crepe cone is a Japanese idea, which I transformed into a plated dessert.

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% Daily Values based on a 2,000 calorie diet

Step 1

Measure all ingredients for crepes. Combine them in a blender jar and blend for 1.5 minutes at high speed.

Step 2

Make 6 large crepes.

Step 3

Let the pile of crepes cool to room temperature.

Step 4

In a saucepan, whisk yolks, starch, and sugar together. Stir about a quarter of the half-and-half (or cream) into this mixture, stir, then add the rest and stir.

Step 5

Cook the custard over low heat until thick, constantly whisking. Let it cool covered in contact with plastic wrap. Refrigerate for several hours and up to a couple of days.

Step 6

Fill a pastry bag with creme brulee.

Step 7

Pipe a layer of creme brulee, as shown in the picture.

Step 8

Arrange 2-3 tbsp of apple confiture in a raw and roll the crepe. Place it on a serving plate and tuck the edges. Pipe a layer of creme brulee on top of the roll. Repeat plating the rest of the crepes.

Step 9

In a saute pan, combine sugar and a small amount of water (e.g., 1 tsp of water for 6 tbsp of sugar) and melt sugar into a golden caramel. Let it cool for a moment and drizzle over the plated crepes. Drizzle the leftovers of caramel on a silicone mat, let it cool, break into pieces and use them for decor.

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