Crepe with Custard Cream

Recipe by
Total Time:
3 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: French Recipe
Difficulty: Medium

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  • For making crepe:
  • 50 g - flour
  • 1 - egg
  • 1 tbsp - sugar
  • 1 tsp - vanilla essence
  • 3/4th cup - milk
  • Salt - a pinch
  • 1/2 tbsp - melted butter
  • Butter little - for making crepes in pan
  • Custard cream filling :
  • 4 - egg yolk
  • 2 tbsp - flour
  • 1/4 tbsp - vanilla paste or bean (1 scrapped)
  • 1/3 cup - sugar
  • 1 cup - whole milk
  • 200 ml - whipping cream
  • 1.5 tbsp - sugar for cream

How to Make Crepe with Custard Cream

  • Mix the eggs together with the sugar, vanilla essence and salt in a large bowl. Add the sifted flour.
  • Mix until smooth, without lumps.
  • Add the milk little by little and melted butter and then mix well.
  • Heat the pan over a moderate heat until it is very hot. Brush with little butter.
  • Pour a ladle full of batter. Tilt (rotate as if we do aapam) and move the pan so that the bottom is completely covered with a thin layer of batter.
  • Once it is cooked flip it over to other side till it is set and browned.
  • Proceed making with the remaining batter.
  • Now the crepes are all ready. Put it in fridge for few minutes.
  • Custard cream filling :
  • In a bowl whisk yolks and sugar. Add the vanilla and flour. Whisk again.
  • Simmer the whole milk. Now add half of the milk to egg mixture, whisk again for about a minute.
  • Stir the egg milk mixture back to the boiling milk and stir them until it thickens.
  • Remove from heat, transfer to bowl.
  • Cover with cling wrap and refrigerator until cool.
  • Now whip the cream until stiff peaks are formed by adding sugar to it.
  • Now whisk the cooled custard and fold in to the whipped cream and gently mix.
  • Now for assembling:
  • Place the crepe in a plate , add the custard, 2 tbsp of custard cream and gently roll.
  • Top it with your favourite berry or citrus sauce and garnish as you like or serve with fruits.
  • Recipe courtesy: Dishes from My Kitchen.