Vanilla Bean Crepes With Vanilla Bean Custard and Warm Nutella Drizzle
And now I present you with a list of random things which I am too lazy to connect into one cohesive paragraph.
1. I took our family photo yesterday. I actually got one where Boots wasn't making a funny face and Cookie was looking at the camera. Plus the color coordination and lighting turned out pretty amazing. I am proud.
2. I think I should inform the government that I have discovered a new weapon of mass destruction. The putrid stench of Boots' feet could literally wipe out an entire nation. I kid you not.
3. I really like vanilla beans in stuff. They're awesome. But they're so expensive that I can't afford them.
4. JUST KIDDING. I found this website called Beanilla where you can get them waaaay cheaper than the six bucks that they want you to pay at the grocery store. I think somebody should try the vanilla bean paste. That's what I'm probably going to get next time. If you get it, tell me how it is.
5. I like Nutella.
6. ...a little too much for my own good. Maybe.
Vanilla Bean Crepes with Vanilla Bean Custard and Warm Nutella Drizzle
Vanilla Bean Custard (adapted from the pastry cream from Baking by James Peterson)
2 cups milk
2 vanilla bean pods
1/2 cup plus 1 tablespoon sugar
1 egg
3 egg yolks
1/4 cup cornstarch
Bring the milk to a simmer in a heavy-bottomed saucepan over medium heat. Add the vanilla beans from the bean pod (split the pod and scrape them out with the tip of a knife).
In a bowl whisk together the sugar, eggs, yolks and cornstarch until smooth. Slowly add about half of the milk to the egg mixture and then pour the egg mixture into the saucepan containing the rest of the milk. You don't want to heat up the eggs too fast or you'll just have scrambled eggs in your custard.
Place the pan over medium heat and whisk well, making sure you get in the corners of the pan, until it comes to a boil and thickens. Keep it in the fridge with plastic wrap touching the top so that a film doesn't form on top.
Crepes (recipe adapted from Momma James)
1 1/2 cups milk
1/4 cup butter
3 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon vanilla (or one vanilla bean pod)
Simmer the milk with the vanilla beans from the bean pod. Add the butter and melt.
In a separate bowl, beat the eggs. Add the flour and salt. Combine with the milk and butter. The batter will be very thin. Heat up a pan on the stove on about medium heat. Grease it well and put just enough batter to cover the pan in a thin layer. Cook until the top is dry and then flip, cooking until both sides are done. I think it made about a dozen.
To assemble, fill each crepe with some custard, then roll it up. Put a little bit of Nutella in the microwave for about 20 seconds or until it's smooth and drizzle it on. Top with whipped cream.
I always have my brother Tay take the bites out of my food for the photos. For some reason he's really good at it. I mean, this bite could be in National Geographic, people!
1. I took our family photo yesterday. I actually got one where Boots wasn't making a funny face and Cookie was looking at the camera. Plus the color coordination and lighting turned out pretty amazing. I am proud.
2. I think I should inform the government that I have discovered a new weapon of mass destruction. The putrid stench of Boots' feet could literally wipe out an entire nation. I kid you not.
3. I really like vanilla beans in stuff. They're awesome. But they're so expensive that I can't afford them.
4. JUST KIDDING. I found this website called Beanilla where you can get them waaaay cheaper than the six bucks that they want you to pay at the grocery store. I think somebody should try the vanilla bean paste. That's what I'm probably going to get next time. If you get it, tell me how it is.
5. I like Nutella.
6. ...a little too much for my own good. Maybe.
Vanilla Bean Crepes with Vanilla Bean Custard and Warm Nutella Drizzle
Vanilla Bean Custard (adapted from the pastry cream from Baking by James Peterson)
2 cups milk
2 vanilla bean pods
1/2 cup plus 1 tablespoon sugar
1 egg
3 egg yolks
1/4 cup cornstarch
Bring the milk to a simmer in a heavy-bottomed saucepan over medium heat. Add the vanilla beans from the bean pod (split the pod and scrape them out with the tip of a knife).
In a bowl whisk together the sugar, eggs, yolks and cornstarch until smooth. Slowly add about half of the milk to the egg mixture and then pour the egg mixture into the saucepan containing the rest of the milk. You don't want to heat up the eggs too fast or you'll just have scrambled eggs in your custard.
Place the pan over medium heat and whisk well, making sure you get in the corners of the pan, until it comes to a boil and thickens. Keep it in the fridge with plastic wrap touching the top so that a film doesn't form on top.
Crepes (recipe adapted from Momma James)
1 1/2 cups milk
1/4 cup butter
3 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon vanilla (or one vanilla bean pod)
Simmer the milk with the vanilla beans from the bean pod. Add the butter and melt.
In a separate bowl, beat the eggs. Add the flour and salt. Combine with the milk and butter. The batter will be very thin. Heat up a pan on the stove on about medium heat. Grease it well and put just enough batter to cover the pan in a thin layer. Cook until the top is dry and then flip, cooking until both sides are done. I think it made about a dozen.
To assemble, fill each crepe with some custard, then roll it up. Put a little bit of Nutella in the microwave for about 20 seconds or until it's smooth and drizzle it on. Top with whipped cream.
I always have my brother Tay take the bites out of my food for the photos. For some reason he's really good at it. I mean, this bite could be in National Geographic, people!
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