Dessert
Flambéed Fresh Fruit with Pastry Cream-Filled Crêpes

This recipe was featured on "You're the Chef" episode #109. Buy this episode from WVIA.Recipe is from The Culinary Institute of America’s Contemporary French Cuisine manual.

Yield: 20 basic crêpes

Ingredients:

Step 1 - Basic Crêpes
3 each	large eggs
1 1/4 c.	milk
2 Tbsp.	butter, melted
1 c.	all-purpose flour
1/2 tsp.	salt
as needed	melted butter
Step 2 - Pastry Cream
1 1/2 c.	milk
2/3 c.	granulated sugar
1/2 c.	cornstarch
2/3 c.	granulated sugar
1/2 c.	heavy cream
6 each	egg yolk, beaten in a small bowl
1/4 c.	butter
1 Tbsp.	vanilla
Step 3 - Flambéed Seasonal Fruit
1/4 c.	cream
2 Tbsp.	granulated sugar
2 Tbsp.	butter, chopped into pieces
1 each	lemon, zested and juiced (reserve)
2 Tbsp.	brandy
2 Tbsp.	cointreau or triple sec
1/4 c.	fresh blueberries, washed
1/4 c.	fresh strawberries, washed, trimmed and sliced
2 each	crêpes
1/4 c.	pastry cream

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Step 1 - Basic Crêpes procedure:
Combine all the ingredients except the melted butter with a whisk in a kitchen bowl or food processor. Scrape down the sides of the bowl at least once during mixing. Pass the batter through a fine strainer or sieve if it is lumpy, working the lumps through the mesh. Let the batter rest about 30 minutes before making the crepes.

Using a hot 5-inch sauté pan, pour 1 oz. (or two measured Tbsp.) of batter into the center of the pan and roll the pan to spread the batter over the bottom of the pan. The bottom should be coated evenly and the crêpe should just cover the edge of the sides and the bottom. Continue cooking over medium-high heat for about 1 minute until you see a brown edge form on the sides of the crêpe. Flip the crêpe at this point and cook for an additional 30 seconds until light golden brown on the down side. Flip the crêpe out of the pan onto a sheet tray lined with waxed or parchment paper. Cover tightly and reserve until ready to use.

Step 2 - Pastry Cream procedure:
Combine the first sugar and milk in a 1-1/2 qt. sauce pan and heat until almost boiling. Combine the second sugar with the cornstarch in a kitchen bowl. Add the heavy cream and mix until smooth.

Stir the cornstarch mixture into the hot milk. Using a whisk, mix well until the mixture is smooth. Reduce the heat and pour 1/4 of the hot milk mixture into the egg yolks, stirring quickly. Add the tempered egg mixture into the hot milk in the pot and stir, heating the mixture up to just below a simmer (this will take about 1 minute over medium heat). Remove the thickened milk and eggs from the heat and stir in the vanilla and butter. Stain through a strainer or sieve if there are lumps. The pastry cream should be lightly thick, coating the back of a teaspoon when warm. This may be chilled and kept refrigerated for two days.

Step 3 - Flambéed Seasonal Fruit procedure:
Melt the sugar in the center of a hot sauté pan over high heat until it just begins to brown on the edges. Add the butter and the zest strips, and cook for about 30 seconds to candy and tenderize the fruit zest. Add the brandy and the cointreau away from the heat. Return to the heat and let the alcohol flame burn off. Add the reserved citrus juice and cook quickly until the liquid turns syrupy in the pan.

Place the crêpes into the pan one at a time, flipping over to coat both sides. Fold the crêpe over and place on a serving plate.

Top with equal portions of the pastry cream. Add the fruit to the remaining syrup. Toss the fruit until it appears to soften. Pour the fruit and the remaining syrup over the crêpes on the plate. Garnish with fresh mint out of the garden.