Creamy Custard Crepe Rolls

Creamy Custard Crepe Rolls

Ingredients:

For the Crepes:

• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1 1/2 cups (375ml) milk
• 2 tablespoons melted butter or vegetable oil
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (optional)

For the Custard Filling:

• 2 cups (500ml) milk
• 4 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 egg yolks
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon butter (for added richness)

For Garnish:

• Powdered sugar for dusting

Instructions:

1. Prepare the Crepe Batter:
   • In a mixing bowl, whisk together the flour, sugar, and salt.
   • Gradually add eggs, milk, melted butter, and vanilla (if using), whisking until smooth.
   • Let the batter rest for 15–20 minutes.
2. Cook the Crepes:
   • Heat a non-stick skillet or crepe pan over medium heat.
   • Lightly grease the pan with butter or oil.
   • Pour a small amount of batter (about 1/4 cup) into the pan, tilting it to spread the batter thinly.
   • Cook for 1–2 minutes until the edges lift easily, then flip and cook for another 30 seconds.
   • Repeat with the remaining batter. Stack the crepes and set them aside.
3. Make the Custard Filling:
   • In a saucepan, whisk together milk, sugar, and cornstarch.
   • Heat the mixture over medium heat, stirring constantly, until it begins to thicken.
   • In a small bowl, whisk egg yolks, then temper them by adding a small amount of the hot milk mixture while whisking.
   • Slowly add the tempered egg yolks back into the saucepan, stirring constantly.
   • Cook until thickened and smooth, then remove from heat. Stir in vanilla extract and butter (if using). Let cool slightly.
4. Assemble the Rolls:
   • Spread a thin layer of custard filling over each crepe.
   • Roll the crepes tightly into logs.
   • Optional: Refrigerate for 15–20 minutes to help them set.
5. Slice and Garnish:
   • Slice the rolled crepes into smaller pieces.
   • Dust with powdered sugar before serving