Flambèe cream crepes
Instructions
For the crepes: put the eggs in a bowl and sugar and roll them into balls with lemon, oil, beer and flour.
When you have a homogeneous paste and smooth, let it rest a few hours in the bowl, covered with a towel.
Make the pancakes by pouring a spoonful at a time the mixture into a small pans.
When you have done all the crepes, fill with Chocolate custard, rounding up any cracks in the shape of a cannolo.
Arrange in a baking dish and bake for five minutes.
Before serving drizzle with another bit of liquor and give it focus.
For the custard: put chocolate in a saucepan the yolks with sugar and roll them into balls with a wooden spoon, gradually add the flour, then the hot milk in which you put the vanilla.
Cook over low heat stirring.
Do not boil the cream.
Ingredients and dosing for 4 persons
- For the crepes:
- 4 eggs
- 250 g of flour
- 1 tablespoon of sugar
- 10 cl of rum
- 5 tablespoons of olive oil
- 1 glass of beer
- == 1 lemon (zest)
- For the chocolate custard:
- 50 cl of milk
- 4 egg yolks
- 80 g of sugar
- 30 g of flour (or potato starch)
- 1 toe of vanilla
- 120 g of chocolate