Ingredients:

• For making crepe:
• 50 g – flour
• 1 – Egg
• 1 tbsp – Sugar
• 1 tsp – vanilla essence
• 3/4th cup – Milk
• Salt – a pinch
• 1/2 tbsp – melted Butter
• Butter little – for making crepes in pan
• Custard Cream filling :
• 4 – Egg yolk
• 2 tbsp – flour
• 1/4 tbsp – vanilla paste or bean (1 scrapped)
• 1/3 cup – Sugar
• 1 cup – whole Milk
• 200 ml – whipping Cream
• 1.5 tbsp – Sugar for Cream

Method:

1. Mix the eggs together with the sugar, vanilla essence and salt in a large bowl. Add the sifted flour.
2. Mix until smooth, without lumps.
3. Add the milk little by little and melted butter and then mix well.
4. Heat the pan over a moderate heat until it is very hot. Brush with little butter.
5. Pour a ladle full of batter. Tilt (rotate as if we do aapam) and move the pan so that the bottom is completely covered with a thin layer of batter.
6. Once it is cooked flip it over to other side till it is set and browned.
7. Proceed making with the remaining batter.
8. Now the crepes are all ready. Put it in fridge for few minutes.
9. Custard cream filling :
10. In a bowl whisk yolks and sugar. Add the vanilla and flour. Whisk again.
11. Simmer the whole milk. Now add half of the milk to egg mixture, whisk again for about a minute.
12. Stir the egg milk mixture back to the boiling milk and stir them until it thickens.
13. Remove from heat, transfer to bowl.
14. Cover with cling wrap and refrigerator until cool.
15. Now whip the cream until stiff peaks are formed by adding sugar to it.
16. Now whisk the cooled custard and fold in to the whipped cream and gently mix.
17. Now for assembling:
18. Place the crepe in a plate , add the custard, 2 tbsp of custard cream and gently roll.
19. Top it with your favourite berry or citrus sauce and garnish as you like or serve with fruits.
20. Recipe courtesy: Dishes from My Kitchen.
21. http://www.dishesfrommykitchen.com/