Caramelized Crepe Napoleons

by Caterina Borg, Good Food Gourmet on June 10, 2012

As a Pastry Chef, I’m always trying to come up with new ways of serving and presenting new or traditional desserts. When I had to come up with a few new ways to serve up some beautiful Summer berries, I knew I wanted to do a layered dessert. I didn’t want to use the traditional baked puff pastry or filo layers, so I decided to see if I could caramelize thin crepe layers to get the same effect. I had never seen it done before or tried it myself, so I didn’t really know if it was going to work.

I made a double batch of my crepe base and baked them off. I then used the largest round cutter I had to cut out perfect rounds, then drizzled granulated sugar over them on both sides and baked quickly on the top rack of a hot 375° oven until the sugar caramelized on one side, then I flipped them over, added more sugar and repeated the baking in the oven.

I was actually pleasantly surprised that this worked so well!

I piped out sweetened whipped cream in between the layers but you can also add any flavored custard of your choice. In the past, I have made vanilla, chocolate and butterscotch…so whichever you prefer will be delicious!

You can add berries in between the layers, on top or around the plate…just make sure there are plenty of them! 

Caramelized Crepe Napoleon

Double recipe crepe base (will make 10-6” or 8- 8″ crepes)

2 cups sweetened whipped cream (use powdered sugar to sweeten)

Vanilla **optional, add as much as you like to whipped cream

2 cups assorted berries, rinsed

1 recipe strawberry sauce

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