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Crepes Galliano
Sweeten up your dessert menu with these crepes, featuring fruit, crunch and Pastry Cream.
Servings
50
50
Cuisine Type
- american
Menu Part
- dessert
Main Ingredient
- Dairy
- Eggs
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.
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