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Home / Coffee Crunch Crepes

Coffee Crunch Crepes

Coffee Crunch Crepes

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

  • Components Of Recipe
  • Crepe Batter
  • Vanilla Diplomat Cream
  • Final Assembly

Crepe Batter

500g (17.6oz)
100g (3.5oz)
200g (7.1oz)
42g (1.5oz)
6g (0.2oz)
60g (2.1oz)

Method of Preparation

  1. Combine all of the ingredients except for the butter in a blender and blend until completely smooth.
  2. Add in the melted butter and mix until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  4. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Vanilla Diplomat Cream

100g (3.5oz)
250g (8.8oz)
1000g (35.3oz)
20g (0.7oz)
548g (19.3oz)

Method of Preparation

  1. Combine sugar and in a bowl. Add some milk and whisk to fully dissolve.
  2. Heat the remaining milk on the stove.
  3. Slowly add the hot milk to the other ingredients, then transfer back to pot on stove.
  4. Bring to a simmer, and cook for one minute.
  5. Remove from heat, and transfer to bowl or other storage container, cover and refrigerate.
  6. When cool, mix pastry cream until it is smooth. Whip the cream, and fold into the pastry cream.

Final Assembly

as needed

Final Assembly

  1. Spread a thin layer of diplomat cream on the crepes.
  2. Fold crepes and place on serving dish.
  3. Drizzle with PreGel
  4. Top with a scoop of gelato or a dollop of whipped cream.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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