Crepes Galliano

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
50

Sweeten up your dessert menu with these crepes, featuring fruit, crunch and Pastry Cream.

Ingredients

Crepe
6 oz. butter
2.5 lb. flour
1 oz. salt
2 oz. sugar
2.5 lb. eggs
2.75 qt. milk

Crepes Galliano
100 crepes
4.75 lb. Pastry Cream [recipe follows]
2 cups chopped citron or candied fruit (if desired)
2 lb. butter
5 lb. sugar
2 cups Galliano
1/4 cup orange zest
1/4 cup lemon zest

Pastry Cream
Yield: 2 pounds + 12 ounces
1.75 pint milk
3 oz. sugar
3 oz. sugar
3 oz. egg yolks
1.5 oz. flour
1 oz. cornstarch
4 oz. milk
.25 oz. butter
.5 oz. vanilla

Steps

Crepe

  1. Melt butter. Sift dry items.
  2. Beat eggs until fluffy.
  3. Add milk and butter to eggs.
  4. Add dry items and mix until smooth.
  5. Grill one #20 scoop on hot griddle or crepe pan.

Crepes Galliano

  1. Fill crepes with Pastry Cream and .75 ounces or 1 ounces if citron is added.
  2. Melt butter in Rondeau. Add sugar and reduce to light caramel. Finish with Galliano.
  3. Add orange zest or lemon zest.
  4. Heat crepes in pan with butter and add sauce 1.5 ounces per 2 crepes.

Pastry Cream

  1. Boil milk and first sugar. Mix together and add remaining items except butter and vanilla.
  2. Add half of hot milk and stir.
  3. Return to rest of milk and stir continually, until it comes to a boil.
  4. Remove from heat and stir in butter and vanilla.
Source: Thibodaux Regional Medical Center

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources