Crepes with Vanilla Mousse

Crepes with Vanilla Mousse

 download and print recipe

Recipe from Chef Gabriele Riva

Components: Crepe Batter • Vanilla Mousse

Crepe Batter

Ingredient

 

Quantity

 

Procedure

 

Cake flour
Granulated Sugar
Whole eggs
Salt
Milk
Heavy Cream
Melted Butter

 

2-1/4 cups
1/2 cup + 2 TBSP
5 units
1 tsp
1-3/4 cups
1-1/2 cups
1/2 cup

 
  1. Scale out all ingredients and in a blender; combine together and pulse for 10 seconds.
  2. Place the crepe batter in the refrigerator for 1 hour to rest. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
  3. Heat a small non-stick pan. Add butter to coat, remove excess. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from heat.
  4. Let the crepes cool down completely. Take care not to let them dry out.

Vanilla Mousse

Ingredient

 

Quantity

 

Procedure

 

Sugar
Heavy Cream
Whole Milk
Egg Yolks
Vanilla Bean
Gelatin Leaves

 

1 cup
2-1/4 cups
2-1/4 cups
10 units
1
1 sheet

 
  1. In a small saucepan add milk, heavy cream and vanilla bean (cut in half and scrape out the vanilla seeds).
  2. Bring to a boil. While the mixture is coming to a boil, mix the egg yolks and sugar with a whisk vigorously in a bowl.
  3. When the liquid comes to a boil pour over the egg yolks and whisk vigorously.
  4. Add gelatin (previously soaked and excess liquid removed) and mix well until dissolved. Strain this vanilla crème anglaise and refrigerate for at least 4 hours, ideally 24 hours.
  5. Whip the other 2 cups of cream and keep in the refrigerator.
  6. Whip well the crème anglaise to obtain a light texture. Fold in the whipped cream. Keep refrigerated.

Assembly

  1. Arrange the crepes on the Roul'Pat. Overlap the edges of the prepared crepes so there is complete coverage.
  2. Outer edges can be trimmed for the uniform rectangular shape. Pipe the vanilla mousse onto the crepe's surface. An offset spatula can be used to even out the filling.
  3. Gently roll out the crepe with vanilla mousse. Use the Roul'Pat to shape the cylindrical form.
  4. Refrigerate the crepe roll to allow mousse to set a bit. The roll can be cut to individual servings.
  5. Serve with cut strawberries and/or other fresh berries on the side.


Crepes with Vanilla Mousse
 

 

 

Tools & Equipment

  • Roul'Pat
  • Crepe pan or shallow frying pan
  • Kitchen Aid mixer, whisk attachment
  • Small pot
  • Whisk and mixing bowl
  • Strainer
  • Measuring cups
  • Measuring spoons
  • Piping bag
  • Small offset spatula
  • Small ladle for pouring crepe batter
  • Chef knife, paring knife
  • Cutting board


moderate difficulty

 
  Crepes with Vanilla Mousse

Back to Recipe List →

Loading...