Servings: 0
Equipment
Non-stick skillet or crepe pan
Mixing bowls
Whisk
Fine sieve
Ingredients
For the Crepes:
- 1 cup spelt flour or fine whole wheat flour
- 2 large eggs
- 1 1/2 cups almond milk or cow's milk
- 1 tablespoon melted ghee clarified butter
- A pinch of Himalayan pink salt
- 1 teaspoon organic sugar optional
For the Saffron Custard Filling:
- 2 cups organic milk or almond milk
- A generous pinch of saffron threads
- 4 egg yolks
- 1/4 cup organic sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Crepe Batter:
Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a bit of ghee.
- Pour a small amount of batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Set aside the cooked crepes.
Make the Saffron Custard:
- In a saucepan, heat the milk with the saffron threads until warm. Allow it to infuse for about 10 minutes.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch.
- Gradually add the saffron-infused milk to the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens.
- Remove from heat and stir in the vanilla extract. Strain the custard through a fine sieve for a smooth texture.
Assemble the Crepes:
- Fill each crepe with a generous amount of saffron custard. Fold or roll the crepes.
Serve:
- Serve the crepes warm, garnished with a sprinkle of powdered sugar or a few strands of saffron for an elegant presentation.
Optional Garnishes:
- Consider serving with fresh berries or a dollop of whipped cream for added flavor and visual appeal.
Tried this recipe?Let us know how it was!
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06/10/2024 08:11 am GMT
