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Fruit-Stuffed Crepes with Dulce de Leche Recipe

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Carissa Giacalone, Executive Chef
Hilton San Diego Bayfront

Contents

Ingredients

  • 5 cups assorted sliced fruit (strawberries, raspberries, blueberries, blackberries), divided
  • 2 - 3 tablespoons sugar
  • Crepes, recipe follows
  • Dulce de Leche, recipe follows
  • Sweetened whipped cream, for garnish
  • Mint leaves, for garnish
  • Powdered sugar, for garnish
  • Bananas
  • Sugar for caramelizing bananas
  • Blow Torch
  • Banana Cotton Candy, for garnish

20 minutes prior to serving, add approximately 4 ½ cups strawberries, blueberries and blackberries to a bowl, reserving ½ cup of fresh fruit to garnish your plate. Add sugar and gently combine. Allow the berries to macerate together for 20 – 30 minutes. Right before serving, add raspberries to the bowl and stir gently to combine. Spread dulce de leche over one side of the crepe and sprinkle with fresh fruit. Close the crepe like a burrito, arrange a few slices of bananas over the middle, sprinkle with sugar and caramelize the top. Dollop with whipped cream, sprinkle with powdered sugar, add a small ball of banana cotton candy and garnish with a mint sprig. Serve immediately garnished with additional assorted fresh fruit scattered over the top and around the plate.

Dulce de Leche

  • 2 (14-ounce) cans sweetened condensed milk
  • ½ teaspoon vanilla extract

Prepare your grill to cook indirectly. Preheat your grill to medium-high (425 degrees F).

Pour condensed milk into a small soup pan and cover with aluminum foil. Place in a roasting pan and add enough hot water to the pan to reach halfway up side of the soup pan. Bake sweetened milk until thick and golden, approximately 1 ½ hours.

Carefully remove soup pan and cool completely. Add vanilla to sweetened condensed milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.)

Crepe Batter

  • 1 cup flour
  • ½ cup sugar
  • 4 eggs, whole
  • 3 egg yolks
  • 2 cups milk
  • ¼ cup + 3 tablespoons cooled brown butter (beurre noisette)

In one bowl, mix together the flour and sugar. In a separate bowl, whisk together the eggs, egg yolks, milk and ¼ cup cooled brown butter, reserving the remaining 3 tablespoons brown butter for later use.

Add the wet ingredients to the dry ingredients and whisk together. Strain mixture through a fine mesh chinois and allow to sit for 30 minutes at room temperature before using.

Heat an 8-inch nonstick saute pan over medium-low heat. Lightly brush the pan with reserved melted brown butter. Add enough batter to lightly coat the bottom of the pan (approximately ¼ cup). Twirl the pan so that the batter spreads out evenly into a very thin layer. Cook for approximately 30 - 45 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking for an additional 20 – 30 seconds until lightly golden brown. Transfer to a plate and repeat cooking crepes until all the batter is used.

Yield: Approximately 15 – 20 crepes

Recipe Summary

  • Difficulty: Medium
  • Prep Time: 30 minutes
  • Inactive Prep Time:
  • Cook Time: 1 hour 40 minutes
  • Yield: 8 servings