recipe

Crêpes With Pastry Cream And Strawberries

crepes with strawberries and pastry cream recipe

Crêpes have always been a very dear-to-the-heart dessert here in our household. We just love them to bits. This recipe or this recipe or this recipe might be a good proof of that.

When I recently stumbled upon a recipe that used pastry cream for a crêpe filling I became quite intrigued to learn what this thing called ‘pastry cream’ might be. And why have my crêpes been missing it all those years? As it turned out, the pastry cream is a simple-to-prepare vanilla custard. It tastes very lovely. And with the addition of fresh fruit, it will turn your crêpes into a finger licking summery treat! Recommended! Yum, yum!

Here’s how you can make this recipe too…

 

crepes with strawberries and pastry cream recipe

1. To make the pastry cream, in a medium saucepan or pot, combine the milk, little bit of the sugar and the vanilla bean cut in half lengthwise. Place the pot over medium heat.

2. Meanwhile, in a medium bowl, beat the eggs with the remaining sugar until the mixture has lightened in color. Then add the flour and cornstarch. Whisk again to combine.

3. When the milk is steaming and almost boiling, remove the vanilla bean halves, scrape the seeds out and add the seeds back into the milk mixture. Whisk to combine. Then pour the hot milk over the egg mixture, a few tablespoons at a time, whisking constantly, until the mixture is homogeneous. Transfer the mixture back to the pot and continue whisking constantly until the mixture has thickened and boiled for a good minute.

4. Take the mixture off the heat. Let cool. Then transfer to the fridge and let cool completely.

 
 

crepes with strawberries and pastry cream recipe

5. Prepare the crêpe batter by whisking together all the ingredients. Cook the crêpes in a buttered or oiled preheated cast-iron or a non-stick pan on medium heat.

 
 

crepes with strawberries and pastry cream recipe

6. To serve, top each crêpe with a generous dollop of pastry cream and lots of strawberries.
 
 

crepes with strawberries and pastry cream recipe

A scoop of ice cream and some chocolate topping might be good additions too.

 
 

crepes with strawberries and pastry cream recipe

Finally, fold the crêpes or roll them. And enjoy!

Love,
Petra

(This lovely recipe was adapted from kitchenhealssoul.com.)

 

5.0 from 1 reviews
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Crêpes With Pastry Cream and Strawberries
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 crêpes
 
Ingredients
  • Pastry Cream: 2 cups (500 ml) milk
  • ½ cup (100 grams) granulated sugar, divided
  • 1 vanilla bean
  • 3 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 2 eggs
  • Crêpes: ½ cup (125 ml) milk
  • ½ cup (125 ml) water
  • ½ cup (63 grams) all-purpose flour
  • ¼ cup (50 grams) sugar
  • 2 eggs
  • Finishing touches: 2 pints (1 kg) fresh strawberries, hulled, sliced and mixed with a touch of sugar to bring out the fruit juices
  • ice cream and chocolate topping (optional)
Instructions
  1. To make the pastry cream, in a medium saucepan or pot, combine the milk, little bit of the sugar and the vanilla bean cut in half lengthwise. Place the pot over medium heat.
  2. Meanwhile, in a medium bowl, beat the eggs with the remaining sugar until the mixture has lightened in color. Then add the flour and cornstarch. Whisk again to combine.
  3. When the milk is steaming and almost boiling, remove the vanilla bean halves, scrape the seeds out and add the seeds back into the milk mixture. Whisk to combine. Then pour the hot milk over the egg mixture, a few tablespoons at a time, whisking constantly, until the mixture is homogeneous. Transfer the mixture back to the pot and continue whisking constantly until the mixture has thickened and boiled for a good minute.
  4. Take the mixture off the heat. Let cool. Then transfer to the fridge and let cool completely.
  5. Prepare the crêpe batter by whisking together all the ingredients. Cook the crêpes in a buttered or oiled preheated cast-iron or a non-stick pan on medium heat.
  6. To serve, top each crêpe with a generous dollop of pastry cream and lots of strawberries.
  7. Finally, fold the crêpes or roll them. And enjoy!

 

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Baked Egg Potato Bowls

baked egg potato bowls recipe

If you are looking for a delicious, comforting and satisfying meal, then I think I might have something interesting for you today!

These Baked Egg Potato Bowls are filled with the most delectable ingredients I can imagine – bacon, cheese and yummy green onions all combined inside a lovely baked potato. Well, all I can say to this is one big YES!

And, psst, don’t tell this to anyone, but this meal is strongly man-approved. Just try to serve it to your beloved one and see what happens! Spoiler alert: He will love you to infinity and beyond. Just sayin’…

 
 

baked egg potato bowls recipe

1. To prepare your Baked Egg Potato Bowls, first preheat the oven to 400 °F (200 °C).

2. Then wash the whole potatoes under running water thoroughly (I did that with a brush that I only use to clean my vegetables).

 
 

baked egg potato bowls recipe

3. Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes).

You can check whether your potatoes are cooked through by running a knife through their centers – if the knife runs rather smoothly and there’s not much resistance, the potatoes are done.

 
 

baked egg potato bowls recipe

4. Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands.

5. Decrease the oven temperature to 350 °F (175 °C).

6. Slice a layer off the top of each potato. Using a spoon, gently scoop out the insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve the scooped potato for another use (I made us some mashed potatoes for dinner).

 
 

baked egg potato bowls recipe

7. Brush the inside of each potato with the olive oil.

 
 

baked egg potato bowls recipe

8. Add a little salt, pepper and red pepper flakes.

 
 

baked egg potato bowls recipe

9. Sprinkle a layer of bacon, thin slices of green onions and some grated or shredded cheese into each potato (I used grated Edam cheese and some cubed blue cheese). Fill each potato about 1/2 full.

10. Crack one egg into each potato.

 
 

baked egg potato bowls recipe

11. Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes.

 
 

baked egg potato bowls recipe

12. Place the potatoes on a baking sheet and cook for about 20 minutes.

 
 

baked egg potato bowls recipe

Egg whites should be set and yolks soft.

 
 

baked egg potato bowls recipe

Serve warm.

Yum.

 
 

baked egg potato bowls recipe

We enjoyed our Baked Potato Bowls with some very simple garlic yogurt dip. To prepare it, just combine low fat yogurt with some fresh or powdered garlic and a little bit of lemon juice. Then add salt to taste – and that’s it!

Enjoy, dear friends! This is good!

Love,
Petra

5.0 from 1 reviews
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Baked Egg Potato Bowls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 6 large potatoes
  • 6 eggs
  • about 3 tbsp olive oil
  • 5 oz (150 grams) shredded or cubed cheese (any kind you like; more kinds can be combined)
  • 2 stalks green onions
  • 9 oz (250 grams) bacon, cubed and fried
  • salt
  • pepper
  • red pepper flakes
Instructions
  1. Preheat the oven to 400 °F (200 °C).
  2. Wash the whole potatoes under running water thoroughly.
  3. Bake the potatoes until they are cooked through and soft inside (it will take about 40 minutes).
  4. Remove the potatoes from the oven and let them cool to the temperature that will allow you to handle them with your hands.
  5. Decrease the oven temperature to 350 °F (175 °C).
  6. Slice a layer off the top of each potato. Using a spoon, gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve the scooped potato for another use.
  7. Brush the inside of each potato with the olive oil.
  8. Add a little salt, pepper and red pepper flakes.
  9. Sprinkle a layer of bacon, thin slices of green onions and some shredded cheese into each potato. Fill each potato about ½ full.
  10. Crack one egg into each potato.
  11. Sprinkle with a little more bacon, onion slices and cheese. Then top with more salt, pepper and red pepper flakes.
  12. Place the potatoes on a baking sheet and cook for about 20 minutes.Egg whites should be set and yolks soft.

 

(This recipe was adapted from www.ourbestbites.com).

 

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