Brandied Custard Crepe Filling Recipe

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Brandied Custard Crepe Filling

Vickie Parks

By
@Northwestgal

I've been making this for more than 40 years, it's about the only recipe I use any more for a filling for breakfast crepes. It's the best custard base I've ever tried, so creamy and sweet. When the kids were much younger, I left out the brandy and it's just as good. But the brandy really does liven up the filling, so I recommend using it if possible. I've also used it to sweeten up a bowl of fresh fruit.


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Rating:

Serves:

10

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 c
milk
1/2 c
granulated sugar
2 Tbsp
cornstarch
2 large
eggs, beaten
1/4 c
brandy, room temperature (optional)
1 tsp
vanilla extract
3-4 c
sliced strawberries (optional)

Directions Step-By-Step

1
In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
2
Add 1/4 of the hot milk mixture to the beaten eggs, and blend well.
3
Add the egg mixture to the remaining hot milk mixture in the saucepan and stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
4
For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: French
Dietary Needs: Low Sodium, Low Carb
Other Tag: Quick & Easy