brandied custard crepe filling
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.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 cup milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large eggs, beaten
- 1/4 cup brandy, room temperature (optional)
- 1 teaspoon vanilla extract
- 3-4 cups sliced strawberries (optional)
How To Make brandied custard crepe filling
-
Step 1In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
-
Step 2Add 1/4 of the hot milk mixture to the beaten eggs, and blend well.
-
Step 3Add 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.
-
Step 4For 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Culture:
French
Tag:
#Quick & Easy
Keyword:
#brandy
Keyword:
#crepes
Keyword:
#filling
Keyword:
#breakfast
Ingredient:
Dairy
Diet:
Low Sodium
Diet:
Low Carb
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes