Crème brûlée crêpes

Servings: 8 crêpes

Ingredients:

1 1/3 cups (200 g) plain Cora crêpe mix

1 1/3 cups (325 ml) milk (or plant-based beverage)

Enough sugar (to caramelize)

Custard

1/2 cup (125 ml) sugar

2 eggs

1/4 cup (60 ml) all-purpose flour

1 tbsp. (15 ml) cornstarch

2 cups (500 ml) milk

2 tsp. (10 ml) vanilla extract

Preparation:For the custard

1. On a work surface, whisk together the sugar and eggs in a saucepan. Add the flour and cornstarch and mix well. Stir in the milk and vanilla.
2. Bring mixture to the boil over medium heat, constantly stirring and scraping the bottom of the pan. Allow to simmer for 1–2 minutes.
3. Pour into a container and place plastic wrap directly on the surface to cover. Refrigerate until completely chilled, about 2–3 hours.
4. Once chilled, pour into a squeeze-type bottle.

For the crêpes

1. To prepare 8 crêpes, place the Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth.
2. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the

pan and rotate the pan to spread the batter uniformly over the surface.

1. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and

continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan.

1. Repeat Steps 5 and 6 with the remaining batter.
2. Fold the crêpes in half to form a half-moon, then fold in the opposite direction to form a triangle. Arrange the crêpes as you like one by one on a plate. It’s up to you to decide how many you put on each plate.
3. Squeeze custard from the bottle to cover the crêpes. Sprinkle them with sugar.
4. Using a kitchen torch, caramelize the sugar. Decorate as you like.

Bon appétit!