Social-Feeds-Cookbook-2016

White ChoCOlaTE CrepEs
94
Method
Crème Anglaise
Combine milk and cream in heavy
bottomed saucepan.
Split open the vanilla bean stalks.
Scrape in seeds from the vanilla bean stalks into
the saucepan.
Bring milk mixture to simmer.
Remove from heat.
Separate the egg yolks into a medium bowl
ready for whisking.
Pour the sugar in with the egg yolks and whisk
until mixture has blended.
Continued
Gradually whisk the hot milk mixture to
combine with the yolk and sugar.
Return crème anglaise mixture to saucepan.
Stir over low heat until crème anglaise
thickens. You can tell it is the right consistency
when the mixture leaves a clear path on the
back of a spoon when your finger is drawn
across (approximately 5 minutes but do not
allow to boil).
Strain crème anglaise through a sieve and into
a bowl.
Cover and chill in the refrigerator. Note: The crème
anglaise can also be prepared a day in advance.
White Chocolate Crepes
Sift the flour into a medium bowl.
Add caster sugar and melted butter.
Combine the eggs and whisk until a smooth mixture forms.
Add in the vanilla extract.
Gradually pour and whisk in all the milk.
Chop white chocolate into small pieces and place into a
stainless steel bowl.
Fill a large pot with water and bring to the boil (use a double
boiler if you have one handy).
Hold the stainless steel bowl over the pot of boiling water and
stir until the white chocolate is completely melted.
Allow to cool for 1 to 2 minutes before adding to the
crepe mixture.
Whisk to combine the crepe mixture and white chocolate.
Place a 16cm non–stick crepe pan over medium heat.
Brush some butter over the surface of the crepe pan.
When the crepe pan is hot, reduce the heat to low / medium.
Pour in just enough crepe mixture to cover the base.
Swirl the crepe mixture around the pan so that it forms a thin
layer over the entire base.
Cook the crepe for about 1 minute (or until golden).
Now for the moment of truth! Use a spatula to flip the crepe
(practice makes perfect so if you break one, consider it a taste
test. Pop it in your mouth and try again).
After a successful flip, cook the other side for 40 seconds
(or until golden).
Turn out onto a plate and allow to cool for 30 seconds.
Whilst the crepe is still warm, use your hands to roll it up.
Remove any untidy edges with a sharp knife, ensuring each
crepe is the same length (approximately 10 to 12cm).
Repeat steps to make the crepes until you have 3 crepes ready
to go for the final assembly. Tip: Give the crepe mixture a
quick mix each time before pouring into the pan.
Final Assembly
Grab a round plate (preferably a dark colour to create contrast
and make the dish stand out!).
Place 3 crepe rolls next to one another.
Use a Chinese-style soup spoon (effectively a small ladle!) to
scoop the crème anglaise.
Lower the crème anglaise infront of the 3 crepe rolls and drag
the spoon backwards to create the “shooting comet” pattern
shown in the photo.
Place one raspberry at the narrow end of the crème anglaise
“shooting comet”.
Grab the remaining 6 raspberries and balance 3 each
between the crepes.
Top with cotton candy to serve.
Maker’s note
“Melbourne / Victoria is a melting pot of wonderful cultures
and with it comes a diverse range of food. The vibrant
colours and different origins of elements used in my recipe
are intended to represent the “Melbourne” lifestyle that we
are so lucky to be a part of.”
95