Crepes with Quatre Epice Pastry Cream and Honey Ginger Apriums

Mornings spent with my husband are few and (too) far between. This morning I was so happy to wake up and see him there; I shot out of bed and started making us a celebratory breakfast. Knowing I had apriums to use; I immediately thought crepes. I reached for my copy of Lenotre's Desserts and Pastries for inspiration. There I found a recipe for poached whole apricots with honey and candied ginger, crepes Suzette and pastry cream; with those recipes as I starting point I began to tinker.

I halved the apriums and cooked them in 1 cup of water, 1/4 cup plus 1 T sugar, 1/4 cups honey and 1 T of chopped candied ginger.


Once they were cooked; I separated the liquid from the fruit and cooked the liquid down to a syrupy consistency then strained it.



I followed Lenotre's recipe for pastry cream except I added 1/4 tsp of quatre epice and about 1 T of butter.

I based my crepe batter on Lenotre's crepes Susette. Here it is:

40 g of unstalted butter
125g flour
40g oil
30g sugar
3 eggs
1 cup milk

Method:
Brown the butter. Mix flour, sugar, oil, eggs and 1/2 cup of milk till smooth in a bowl. Add the rest of the milk whisking well making sure there are no lumps. Let rest one hour. Cook the crepes for about 1 minute on each side.



To plate spread a little (or a lot) pastry cream on half a crepe, fold over then fold over again. Put 4 filled crepes on a plate. Top with poached apriums and the reduced sauce.