Berry Brûlée Crinkly Crêpes

Yields 4-6 servings

If you’re looking for a showstopping brunch dish, look no further! Crinkly crêpes with little pockets of bumbleberry jam and crème brûlée (aka brûléed pastry cream) are made to satisfy a sweet tooth. Isn’t it also kind of fun when you can whip out the torch for a little tableside presentation?? While you might be thinking, “I don’t really want to make all of this first thing in the morning”, most components can actually be prepared ahead of time. The jam and pastry cream can easily be store in the fridge for a few days, and all you have to do is prepare the crêpes the day of.

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Assembly

Step 1
Bumbleberry Jam: In a small pot, combine all ingredients and bring to a boil over high heat. Reduce to medium heat and simmer uncovered for about 45 minutes. Lightly mash the fruit, and set aside to cool.

Step 2
Prepare pastry cream and cool in an ice bath.

Step 3
Prepare crêpes batter. If you are not following the recipe from Bon Appétit, be sure to cook crêpes in browned butter to create crispy, browned edges.

Step 4
To assemble: Scrunch up the cooked crêpes onto a plate/platter. Dollop a few tablespoons of jam in the folds, and top with a few tablespoons of pastry cream. Sprinkle a thin, even layer of sugar over the piles of pastry cream, then brûlée with a blow torch. Serve immediately.

Ingredients

Bumbleberry Jam:

2 cups Frozen mixed berries

¼ cup Water

½ cup Sugar

2 tbsp Strawberry Rosé Living Vinegar

⅛ tsp Cardamom

Zest of ½ a lemon

¼ tsp Vanilla extract

Pastry cream (we used a recipe from King Arthur Baking)

Crêpes (we used a recipe from Bon Appétit)

Superfine sugar

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