Crepes Galliano
Source: Thibodaux Regional Medical Center
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
- Melt butter. Sift dry items.
- Beat eggs until fluffy.
- Add milk and butter to eggs.
- Add dry items and mix until smooth.
- Grill one #20 scoop on hot griddle or crepe pan.
Crepes Galliano
- Fill crepes with Pastry Cream and .75 ounces or 1 ounces if citron is added.
- Melt butter in Rondeau. Add sugar and reduce to light caramel. Finish with Galliano.
- Add orange zest or lemon zest.
- Heat crepes in pan with butter and add sauce 1.5 ounces per 2 crepes.
Pastry Cream
- Boil milk and first sugar. Mix together and add remaining items except butter and vanilla.
- Add half of hot milk and stir.
- Return to rest of milk and stir continually, until it comes to a boil.
- Remove from heat and stir in butter and vanilla.