CREPE SAMURAI

CREPE SAMURAI

Ingredients for crepes:
1 3/4 cake flour
1 1/3 cups bread flour
85 grams sugar
1 tsp. Iodized salt
6 eggs
6 egg yolks
3/4 cup butter
3 cups warm milk
1/3 cup brandy
clarified butter




Instructions:

1. Sift the dry ingredients. Mix together the eggs and milk.

2. Mix the dry ingredients with the liquid ingredients. Add the butter and brandy.

3. Let it stand for 1 hour.

4. Cook the crepes in a pan constantly brushed with melted butter.




Ingredients for cream:


8 egg yolks

1/2 cup granulated sugar

2 cups cream

1 tsp. Vanilla

4 pc. Mangoes

1 cup powdered sugar




Instructions:

1. Whisk the eggs and the sugar and 1 cup of cream on top of double boiler until small bubbles form.

2. Whip the remaining cream to soft peaks.

3. Fold the cooled egg mixture to the cream.

Assembly: Put a little cream in the bottom of the dish. Layer crepes, mangoes and cream mixture as desired. Make sure last layer is cream mixture. Sprinkle with powder sugar. Bake at 350°F until it forms a crust. When removed from oven, sprinkle again with powdered sugar.