Home Baked Kitchen, recipes from the past... brought back to life, Blueberry Bavarian Crepes, National Bavarian Crepe Day

Blueberry Bavarian Crepes

did you know???
March 22nd is National Bavarian Crepe Day

12

Chilled Crepe Shells (1 batch)

21 oz

Vanilla Bavarian Cream (1 batch)

20 oz

Blueberry Pie Filling (1 can)

Lay the crepe shells out on a work table. Using a pastry bag fitted with a large star tip, draw a line of 1-1/2 ounce of bavarian cream down the center of each of the 12 crepes.

Roll the crepes one by one, placing them on a serving tray. When finished cover the tray with plastic film and chill until ready to serve.

Pour the blueberry topping down the center of the displayed crepes. Garnish the top with rosettes of reserved bavarian cream.

This can be prepared and chilled until serving. Any other combination of fresh, canned or frozen fruits could be used.

Crepe Shells

8 oz Flour - All purpose

1 tablesppon Granulated Sugar

1/2 teaspoon
Salt

2 oz Unsalted Margarine

4 oz Milk (fresh)

2 Eggs (fresh)

8 oz Water

Measure flour, sugar and salt together in a mixing bowl. Add milk, eggs and water.

Using a wire whip stir until smooth.

Add melted margarine, stir until smooth.

Pour through a sieve into a clean container and store two hours in the refrigerator.

Preheat a Crepe pan or a non-stick skillet over medium heat.

Using a 1/4 cup measure, pour 2 ounces of batter into the heated pan, quickly swirl the pan about to cause the liquid batter to run out to the edges of the pan . Forming a round 7" crepe .

Cook about 2 minutes on the first side, until batter is dry looking, flip over and cook another 30 seconds or so, on the second side.

Store stacked on a plate. Cover with plastic wrap to keep them moist.

Use immediate for dinner crepes, or store in the refrigerator until ready for use. Separate with small squares of waxed paper for longer storage.

Bavarian Cream

10 oz Whipped Whipping Cream

10 oz Vanilla Pastry Cream

1 pkt - 1/4 oz Un-flavored Gelatin

1 oz Boiling Water

Beat chilled Pastry Cream until smooth. Whip the whipping cream.

In a separate container add Gelatin to Boiling Water and mix until completely dissolved.

Add Gelatin mixture to Pastry Cream, mix smooth.

Using a rubber spatula fold Whipped Cream into Pastry Cream mixture. Fold until creamy and smooth.

Use promptly.

Add any additional flavor (Vanilla, Ganache, Kirschwasser or Triple Sec) in stage #1 with Pastry Cream.

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Last Updated: March 20, 2006