Ingredients for the milk custard
200ml liquid whipping cream
5-6 dried linden flowers
One teaspoon of vanilla extract
4 egg yolks
One teaspoon of starch
Ingredients for the crêpe batter:
Two cups of flour
One and a half cups of milk
One sachet of baking powder
One teaspoon of cinnamon
Two tablespoons of sugar
A drop of vanilla extract
Preparation of custard
Boil the milk, liquid whipping cream and vanilla extract together. When reaching the boiling point, add the dried linden flowers, cover the pan and leave to infuse for 10-15 minutes. Meanwhile, beat the 4 yolks with the sugar until dissolved, and the batter has become lighter in colour. After the linden flowers have infused, strain the milk and add it gradually over the mixture of yolks and sugar, while whisking. Bring the mixture to low heat and whisk it for 5-6 minutes. If you stir the yolks continuously, they will not coagulate. Finally, for a thicker composition, add the starch and continue stirring continuously for 30 seconds until your composition becomes smooth and curdled; thus, tto be firm when you create the layers of the crêpe cake. Take the curd off the stove, cover it with foil and let it cool. Meanwhile, you can prepare the crêpe batter.
How to make crêpes:
In a large-enough bowl, add the milk, the eggs and the vanilla extract and mix them with a whisk or mixer until you get a homogenous mixture. Then add the flour, baking powder, sugar and cinnamon and mix again until you get a thick, consistent batter. Refrigerate the composition for 30 minutes, while the eggnog cools down.
Heat a non-stick pan with a drizzle of sunflower oil; carefully smear the oil on the entire pan surface with a piece of paper towel. Once the pan is heated, pour the crêpe batter with a ladle, forming 15-18cm crêpes. Fry the crêpes on each side for one minute, at the most, or until beautifully golden. Pour the eggnog on each crêpe and build a small crêpe cake that will delight the entire family; add pieces of your favourite fruit on top. Bon appétit!
This recipe was created by Pancake Planet, who chose our 100% natural dairy products for the preparation of this delicious dessert. Happy to see how our yoghurt turn into dishes made with skill and respect for ingredients and taste, we thank them for choosing us for this recipe that we share with you.