Berry crepes with vanilla bean cream

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By Andrew Michalscheck By Andrew Michalscheck

Crepe batter

4 eggs
1 cup whole milk
1/2 cup flour
2 Tbsp sugar
1/2 tsp vanilla extract
Butter, cubed

Place all ingredients except butter in a blender. Process on low until all ingredients are well blended. Melt a small cube of butter in a non stick sauté pan over medium high heat. Add 1/4 cup of batter to pan and swirl to cover bottom of pan. Allow to cook 1-2 minutes or until bottom is set enough so that you can flip it. Use a high heat spatula if necessary to help flip the crepe. Cook until set. Place on a sheet tray and place in a warm oven, continuing process until batter is used.
Fold crepes into triangles and arrange on a plate with a variety of berries such as strawberries, raspberries and blueberries. Drizzle 2 tbsp of vanilla bean cream over the top and garnish with powdered sugar if desired.

Vanilla bean cream

2 cups heavy cream
1/2 cup egg yolks
1/4 cup granulated sugar
1 vanilla bean

Place heavy cream in a small sauce pan with the vanilla bean after splitting bean lengthwise.
Allow cream to reach a simmer. Meanwhile place egg yolks and sugar in a small mixing bowl and whisk together until sugar is dissolved. Once cream has reached a simmer, remove vanilla bean, being sure to scrape the insides of the bean into the cream. Temper hot cream mixture into egg and sugar mixture, whisking continually. Place ingredients back into sauce pan and return to low heat. Continue to whisk until the consistency is thick enough to coat the back of a spoon. Serve warm or chilled.