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| Baileys Berries & Creme Anglaise Crepes |
"Crepes smothered in Baileys Crème Anglaise and crowned with heat berries are the perfect addition to brunch!"
Ingredients :
- half of cup whole milk
- half of cup half of and 1/2
- 4 big egg yolks
- 1/4 cup sugar
- half teaspoon salt
- half of cup Baileys® Irish Cream
- four cups blended berries
- eight crepes, homemade or save-bought
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 55M |
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- Place the milk and 1/2 and 1/2 right into a saucepan over medium heat and convey to a bubble. While the aggregate is heating up, whisk the egg yolks, sugar, and salt in a medium glass bowl. Once the milk combination is hot, slowly pour the hot combination into the egg yolks and sugar, whisking constantly. Once mixed, pour the mixture returned into the saucepan and convey again to a bubble till thickened, about a minute or two.
- Place a first-rate strainer or sieve over a pitcher bowl and strain the creme anglaise mixture into the bowl. Add in the Baileys and whisk till clean. Chill.
- Place blended berries right into a skillet and permit warm via.
- To construct a crepe, unfold some tablespoons of the creme anglaise onto the crepe and fold into quarters. Place folded crepes onto a serving plate and top with heat berries.
Notes :
- Stay Stylish, Drink Responsibly. Baileys Irish Cream Liqueur. 17% Alc/Vol. Paddington Bottling Co., Norwalk, CT.
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