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Crêpe Brûlée — image

Crêpe Brûlée

Surprising twist on the classic crème brûlée! Warm crêpes with cinnamon sugar, airy amaretto cream, and vanilla ice cream.You don't always need a complicated preparation to serve something special. Take a ready-made crêpe: affordable, easy to use, and surprisingly versatile. With a touch of French flair, you can instantly give it a completely new role on the plate: from a crispy Crêpe Florentine (also known as the French 'kletskop') to a warm crêpe with rum. And the trimmings? We fry them crispy into crêpe frite. C’est chique!

Ingredients

1lCrème brûlée
100gProtein
100mlAmaretto

Cane sugar
Crêpes
Vanilla ice cream
Cinnamon sugar

Preparation

  1. Heat 1 liter of crème brûlée to 70°C.
  2. Add the amaretto and mix well.
  3. Let the mixture cool to 60°C, then add the egg white.
  4. Pour the mixture into a siphon and insert two cartridges.
  5. Place the siphon in a 65°C water bath before use.
  6. The cream can be prepared in advance and stored in the refrigerator.

  1. Let the crêpes thaw and cut them into pieces.
  2. Briefly stew the crêpe pieces in butter and cinnamon sugar.
  3. Place the warm crêpe pieces in a bowl with a little vanilla ice cream.
  4. Pipe the amaretto cream over and sprinkle with cane sugar. Caramelize the top with a blowtorch.
  5. Serve with a quenelle of vanilla ice cream.