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brandied custard crepe filling

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

I've been making this for more than 40 years, it's about the only recipe I use any more for a filling for breakfast crepes. It's the best custard base I've ever tried, so creamy and sweet. When the kids were much younger, I left out the brandy and it's just as good. But the brandy really does liven up the filling, so I recommend using it if possible. I've also used it to sweeten up a bowl of fresh fruit.

(1 rating)
yield 10 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For brandied custard crepe filling

  • 1 c
    milk
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    cornstarch
  • 2 lg
    eggs, beaten
  • 1/4 c
    brandy, room temperature (optional)
  • 1 tsp
    vanilla extract
  • 3-4 c
    sliced strawberries (optional)

How To Make brandied custard crepe filling

  • 1
    In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
  • 2
    Add 1/4 of the hot milk mixture to the beaten eggs, and blend well.
  • 3
    Add the egg mixture to the remaining hot milk mixture in the saucepan and stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
  • 4
    For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.
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