From Home Baked Memories
http://www.homebakedmemories.com
Blueberry Bavarian Crepe
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. |
Add any additional flavor (Vanilla, Ganache, Kirschwasser or Triple Sec) in stage #1 with Pastry Cream. |