This morning, crepes with creme anglaise and topped strawberries. My favorite part of the crepe is the curling velvety edges (which I’ve realized occur due to the curve of the pan), for their crunchy. As I was tearing them from the (still cooking) crepes, I wondered how similar they are to feuilletine – and an idea was born! I sprinkled the remainder of the batch with these beautiful little wafers.
The creme anglaise (by Julia Child, with 1/2 the sugar), curled up and I could not serve it. It was perfect the first time I prepared it, and I’m wondering if the mess-up today was due to me not giving it enough attention… or it’s what I fear – that I lost my “touch” to anything baking-related, and the sweets noticed I’ve been cooking too much and baking too little, and decided to betray me.
I ended up mixing some greek yogurt with lemon curd (yum!) instead.
As for the crepes, it was Martha Stewart’s recipe, but I tried it with pastry flour instead of AP flour. Did not notice too much of a difference.
Honey Lavender Mille Crêpes Cake
Basic New York-Style Pizza Dough