Filled Sweet Crêpes

Ingredients

• 12 Sweet Crêpes
• Hide ingredients for Any fruit, poached, roasted, or sautéed 1 Any fruit, poached, roasted, or sautéed (opens in new tab) Any fruit, poached, roasted, or sautéed
  • 1 pound cherries, pitted, hulled strawberries (halved if large), or halved figs
  • 6 apricots or 3 peaches, nectarines, or large plums, halved, pitted, and sliced
  • 3 ripe pears, quartered and cored
  • 1 pound rhubarb, cut into 2-inch lengths
  • 1 pound grapes
  • ¼ cup sugar or honey
  • (Finely grated zest of 1 lemon or orange)
  • (Scraped seeds and pod from ½ vanilla bean, split lengthwise)
  • (A few herb sprigs such as thyme or rosemary)
  • (1 teaspoon vanilla or 1 tablespoon liqueur)
  • (Chopped toasted almonds, hazelnuts, or walnuts)

  Sub-recipe steps

  1. Preheat the oven to 375°F. Prepare one of the following fruits for roasting: 1 pound cherries, pitted, hulled strawberries (halved if large), or halved figs; 6 apricots or 3 peaches, nectarines, or large plums, halved, pitted, and sliced; 3 ripe pears, quartered and cored; 1 pound rhubarb, cut into 2-inch lengths; 1 pound grapes
  2. Toss the fruit in a baking dish with: ¼ cup sugar or honey; (Finely grated zest of 1 lemon or orange); (Scraped seeds and pod from ½ vanilla bean, split lengthwise); (A few herb sprigs such as thyme or rosemary)
  3. Spread the fruit in an even layer and roast, stirring every 15 minutes, until tender, juicy, and caramelized, about 30 minutes for tender fruits like strawberries and apricots, and up to 40 minutes for firm fruits such as pears. If desired (and you did not use the vanilla bean), stir in: (1 teaspoon vanilla or 1 tablespoon liqueur)
  4. Serve warm, at room temperature, or chilled. If desired, top with: (Chopped toasted almonds, hazelnuts, or walnuts)
• Hide ingredients for Any flavor Pastry Cream 1 Any flavor Pastry Cream (opens in new tab) Any flavor Pastry Cream
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 3 large egg yolks
  • 1 large egg
  • ¼ teaspoon salt
  • 1 ½ cups whole milk
  • (1 vanilla bean, split lengthwise)
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • (1 teaspoon vanilla)

  Sub-recipe steps

  1. Whisk together in a medium heatproof bowl until smooth: ½ cup sugar; 2 tablespoons cornstarch; 3 large egg yolks; 1 large egg; ¼ teaspoon salt
  2. Bring to a simmer in a medium saucepan: 1 ½ cups whole milk; (1 vanilla bean, split lengthwise)
  3. If using, remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. Immediately scrape the custard into a clean bowl and stir in: 2 tablespoons cold unsalted butter, cut into small pieces
  4. If you used a vanilla bean, scrape the seeds from the pod and stir into the pastry cream. If you did not use vanilla bean, stir in, if desired: (1 teaspoon vanilla)
  5. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2 days. When ready to use, transfer the pastry cream to a bowl, or a stand mixer with the paddle attachment, and beat on low speed until smooth and creamy.
• Hide ingredients for Whipped Cream 1 Whipped Cream (opens in new tab) Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
• Hide ingredients for Applesauce 1 Applesauce (opens in new tab) Applesauce
  • 3 pounds apples, such as McIntosh or Empire
  • ½ cup water or apple juice
  • (2 tablespoons lemon juice, or to taste)
  • (One 3-inch cinnamon stick or ½ teaspoon ground cinnamon)
  • ¼ to ½ cup white sugar, brown sugar, or maple syrup, to taste
  • (2 tablespoons butter, softened)
  • (1 teaspoon vanilla)

  Sub-recipe steps

  1. Peel, core, and chop: 3 pounds apples, such as McIntosh or Empire
  2. Combine the apples in a heavy-bottomed saucepan or pot with: ½ cup water or apple juice; (2 tablespoons lemon juice, or to taste); (One 3-inch cinnamon stick or ½ teaspoon ground cinnamon)
  3. Cover and simmer, stirring occasionally, until the apples are soft and falling apart, 20 to 30 minutes. Stir in: ¼ to ½ cup white sugar, brown sugar, or maple syrup, to taste
  4. Increase the heat to medium and cook uncovered, stirring frequently, until the applesauce thickens. For a smooth sauce, puree with an immersion blender or in a regular blender. If desired, stir in: (2 tablespoons butter, softened); (1 teaspoon vanilla)
  5. Serve warm or cold. To serve as a dessert, pair it with: Crème Anglaise or vanilla ice cream
• Jam or preserves
• Hide ingredients for Lemon Curd 1 Lemon Curd (opens in new tab) Lemon Curd
  • 3 large eggs
  • ⅓ cup sugar
  • Finely grated zest of 1 lemon
  • ½ cup strained lemon juice
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  • ½ teaspoon vanilla

  Sub-recipe steps

  1. Whisk together in a medium saucepan until light in color: 3 large eggs; ⅓ cup sugar; Finely grated zest of 1 lemon
  2. Add: ½ cup strained lemon juice; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  3. Cook, whisking, over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds. Using a silicone spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Stir in: ½ teaspoon vanilla
  4. Let cool, cover, and refrigerate to thicken. This keeps, refrigerated, for about 1 week.
• Hide ingredients for Chocolate Ganache 1 Chocolate Ganache (opens in new tab) Chocolate Ganache
  • ¾ cup heavy cream
  • 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped

  Sub-recipe steps

  1. Bring to a boil in a small saucepan: ¾ cup heavy cream
  2. Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
  3. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.
  4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.
• 3 tablespoons butter, melted
• Powdered sugar