When I asked chef Ben where he got this amazing Berry Crepe recipe he said "I made it up". Now why can't I just MAKE UP recipes like this. Maybe because my culinary school consisted of a bunsen burner in college that graduated to a microwave. Not-so from young Chef Ben. He goes the tasty, delcious, yummy slow cook route. And we're so glad he does:
MIXED BERRY CREPE WITH NUTELLA CHOCOLATE SAUCE – By Chef Ben St. Clair
4 cups whole milk
2.5 cups flour
1 tbls vanilla extract
3/4 cup sugar
1. Mix all ingredients in a stainless steel mixing bowl
2. To cook the crepes: Have ready the batter, a small nonstick skillet or a crepe pan, plenty of softened unsalted butter, a flexible heatproof spatula, about 20 torn sheets of waxed paper to use as separators. Or however many you plan on making.
3. Set the skillet over medium-high heat and add about 1 teaspoon butter. Heat the butter, swirling it in the pan, until it stops bubbling. Pour in enough batter to coat the bottom of the pan, about a scant 1/4 cup, depending on the size of the pan.
4. Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of the pan. Immediately pour any excess batter back into the remaining batter. (You can cut off the "tail" this step leaves once the crepe has set.)
5. Cook until the center of the crepe is set and the bottom is lightly browned, 1 to 2 minutes, depending on the size of the skillet. Give the pan a good shake (or use a spatula to dislodge the crepe) and turn it over. Cook until the center is firm and the edges underneath are lightly browned, about 30 seconds. Stack the crepes between the sheets of waxed paper.
1 basket raspberries
1 basket blueberries
1 basket black berries
1 basket Strawberries cut in 1/4ths
1 cup of sugar
Mix all ingredients in a bowl and let sit for 30 min covered in a refrigerator
Grand Marnier Whipped Cream
2 oz of Grand Marnier liquor
2 cups heavy whipping cream
½ cup of powder sugar
Mix all ingredients in a bowl and whip until soft and fluffy
1 cup Heavy Cream
½ cup sugar
4 egg yolks
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
1. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.
2. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutella Chocolate Sauce
1 bottle of nutella
1 cup of heavy cream
Mix in a stainless steel mixing bowl (Temper the chocolate using a bain-marie)
Put the crème anglaise and the nutella chocolate sauce in plastic squeeze bottles and refrigerate
TIME TO BUILD YOUR CREPE
1. Take one warm crepe and lay flat on a plate.
2. Take a little bit of whipped cream and put it in the center of the crepe
3. Take your berries and put it on one side of the whipped cream (doesn’t matter which side)
4. Fold over the other end of the crepe so that the berries are showing out like a taco
5. Take your crème anglaise and your nutella chocolate sauce and drizzle over the top of the crepe
6. Then enjoy your beautiful creation