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Gallery Crepe Gateau with Strawberry Preserves and Creme Fraiche Recipe Summary Servings: 8 Yield: Makes 15 crepes
Ingredients Ingredient Checklist 3/4 cup all-purpose flour 4 tablespoons confectioners’ sugar Pinch of salt 2 large whole eggs, room temperature 2 large egg yolks, room temperature 1 1/4 cups milk, room temperature 4 tablespoons unsalted butter 1 1/2 cups creme fraiche 1/2 teaspoon pure vanilla extract 1 cup strawberry or other fruit preserves
Cook’s Notes Crepe batter can be made through step one up to one day in advance and stored, covered, in the refrigerator. When assembling the gateau, do not spread cream and jam to the edges on the bottom layers, because the weight of the top will push out the filling. The gateau should be assembled no more than two hours before serving.
Gallery Crepe Gateau with Strawberry Preserves and Creme Fraiche
Recipe Summary Servings: 8 Yield: Makes 15 crepes
Gallery
Crepe Gateau with Strawberry Preserves and Creme Fraiche
Crepe Gateau with Strawberry Preserves and Creme Fraiche
Crepe Gateau with Strawberry Preserves and Creme Fraiche
Recipe Summary Servings: 8 Yield: Makes 15 crepes
Recipe Summary
Servings: 8 Yield: Makes 15 crepes
Servings: 8
Yield: Makes 15 crepes
8
Makes 15 crepes
Ingredients
Ingredients
- 3/4 cup all-purpose flour 4 tablespoons confectioners’ sugar Pinch of salt 2 large whole eggs, room temperature 2 large egg yolks, room temperature 1 1/4 cups milk, room temperature 4 tablespoons unsalted butter 1 1/2 cups creme fraiche 1/2 teaspoon pure vanilla extract 1 cup strawberry or other fruit preserves
Directions
Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in skillet. Let the batter rest at room temperature 1 hour.
Over medium heat, warm skillet thoroughly. Lift skillet off heat; stir batter, and carefully ladle 3 tablespoons into skillet. Immediately rotate skillet so batter is thinly spread evenly across skillet to the edges. Return skillet to heat; cook crepe until edges are golden brown and lacy, about 1 minute. Using a heatproof rubber spatula, carefully flip crepe; cook other side until golden brown, about 30 seconds. Slide crepe out of skillet onto a plate. Repeat with remaining batter, stacking cooked crepes on top of one another. Let crepes cool completely.
Prepare an ice bath. Place creme fraiche in a medium bowl set in ice bath. Add vanilla and remaining 3 tablespoons sugar to bowl; whip until mixture holds a line drawn by the whisk.
To assemble: Place a crepe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over crepe, leaving a 1/2-inch border around the edge. Cover with another crepe, stacking neatly. Spread 2 heaping tablespoons creme fraiche mixture evenly over crepe, again leaving a 1/2-inch border around the edges. Continue alternating fillings with crepes, finishing with a crepe on top. If necessary, insert two long toothpicks through the layers to keep gateau in place. Refrigerate at least 15 minutes. Remove toothpicks; cut into wedges before serving.
Cook’s Notes Crepe batter can be made through step one up to one day in advance and stored, covered, in the refrigerator. When assembling the gateau, do not spread cream and jam to the edges on the bottom layers, because the weight of the top will push out the filling. The gateau should be assembled no more than two hours before serving.
Cook’s Notes
Crepe batter can be made through step one up to one day in advance and stored, covered, in the refrigerator. When assembling the gateau, do not spread cream and jam to the edges on the bottom layers, because the weight of the top will push out the filling. The gateau should be assembled no more than two hours before serving.
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All Reviews for Crepe Gateau with Strawberry Preserves and Creme Fraiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crepe Gateau with Strawberry Preserves and Creme Fraiche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
