Recipe By : Giuseppe Manco, Quisiana Trattoria, NY
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Godiva
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepes:
1 lg Egg
2/3 c All-purpose flour
2/3 c Milk
2 tb Butter -- melted
1/4 c Godiva Liqueur
3/4 tb Sugar
Pastry Cream:
5 lg Egg yolks
1/3 c Sugar
2/3 ts Orange zest
7 tb Flour
2 2/3 c Milk -- scalded
3/4 c Godiva Liqueur -- divided
Whipped cream -- as needed
Strawberries -- for garnish
Fresh mint leaves -- for garnish
For the crepes, combine the eggs and flour in a blender and blend until
smooth. Gradually add the milk until fully mixed. Pour in the butter,
Godiva Liqueur and sugar; stir, cover, refrigerate and allow to rest for
two hours. For each crepe, pour 2 tb (1 oz) of batter onto a lightly
greased 8" non-stick saute pan and tilt to cover the bottom of the
pan. Cook on medium-high heat until the edges are light brown, turn
over and cook for one additional minute. Stack the crepes with wax
paper between each, cover and refrigerate.
Yield: 8 crepes.
For the pastry cream, beat the egg yolks, sugar, and orange zest in a
mixer, add the flour and mix until smooth. Gradually add the milk and
1/2 cup of Godiva Liqueur until blended. Pour into a saucepan and
bring to a boil; boil for four minutes, stirring constantly. Remove
from heat and stir in the remaining Godiva Liqueur. Strain the pastry
cream into a bowl, cover and refrigerate.
Yield: 1 Quart
To Serve:
Fill each crepe with 1/2 cup pastry cream, fold it in half and
garnish with whipped cream, strawberries, and fresh mint.
