Light eggless crepes stacked with creamy white chocolate saffron custard!
This tastes out of the world – yummy crepes layered with a white chocolate saffron custard and very few calories. Let me show you how!
Ingredients:
FOR THE EGGLESS CREPES
- 6 tablespoons white flour
- Pinch of pure saffron
- Pinch of baking powder
- 3 tablespoons of sugar
- 3 tablespoons of butter
- Milk as needed to make a thin batter ( i used skimmed milk)
FOR THE WHITE CHOCOLATE SAFFRON CUSTARD
- 500ml + 4 tablespoons skimmed milk
- 150 grams of white chocolate ( or more depends on how sweet you want it)
- Pinch of pure saffron
- 2 tablespoons custard powder
Recipe:
FOR THE SAFFRON CREPES
- Mix all the dry ingredients together and with an electric beater.
- Add the milk and make into a thin batter.
- Keep aside for an hour.
- Heat an iron non stick pan, girdle till hot.
- Add a tiny piece of butter and with a ladle pour the batter and with the back of a spoon even it out to a thin round.
- Cook on one side and then flip and cook on the other. Make all the pancakes like this and keep .
FOR THE CUSTARD
- Heat the milk in a pan and add the saffron. Add the white chocolate and let it melt.
- Mix the other milk with the custard powder and pour into the heated milk and cook till thick. Taste and if you need it sweeter and some more white chocolate.
- Don’t add sugar, let it cook till thick and cool it.
TO MAKE THE TORTE
- In a plate put one crepe and then spoon the cooled custard on top of it and cover with another crepe, repeat till all the crepes and custard is used up.
- Decorate with nuts of your choice and refrigerate overnight for the flavors to blend.
EAT AND ENJOY THIS AMAZING DESSERT!
Time: 2 Hours
Recipe Contributed by:
NITU CHUGANI
Valencia
Spain