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Crack of Dawn

Instructions

SERVINGS: 1
PREPARATION TIME: 1 HR 15 MIN

CREPES

Combine flour, sugar, and salt. Combine milk, eggs, oil, and vanilla in a separate bowl and whisk. Combine liquid mixture with dry
mixture. Strain the batter to remove any lumps and chill at least 1 hour. Once chilled, the batter will be poured into a hot greased pan in a very thin layer. Cook the first side until it has released from the pan and is nicely browned. Flip the crepe and allow the other side
to brown as well.

PASTRY CREAM

Place the first 1 tbsp. of sugar, vanilla extract, and all but 1/2 tbsp. of milk in a saucepan. Whisk together the remaining milk, sugar, egg
yolk, and cornstarch in a separate bowl. Bring the milk, sugar, and vanilla to a boil. Once it is boiling, slowly incorporate into the other
ingredients, whisking constantly. Transfer mixture back into the saucepan and heat, whisking constantly until thickened. Remove from the heat and mix in the butter. Pour half of the cream over the chocolate, add the S&D Espresso Coffee Extract, and mix. Strain out any lumps if necessary. Cover with plastic wrap and chill. Take the remaining pastry cream and add the zest of 1 lemon and 1 orange, as well  As the S&D Black Tea Extract. Mix and strain out the zest and any lumps. Cover with plastic wrap and chill. Once the pastry cream
is cooled completely, fold in an equal amount of prepared Crème Chantilly to create diplomat cream.

CREME CHANTILLY

Place all ingredients in the bowl of a mixer fitted with a whip attachment. Whip on medium speed until medium peaks form.

CARAMEL SAUCE

Combine sugar and small amount of water in a medium saucepan; cook until it is caramelized. Do not stir while the sugar is caramelizing. After it is caramelized, add butter, stirring constantly. Add the warmed cream and remove from heat. To assemble crepes, drizzle honey on the vanilla crepe, pipe the tea diplomat cream in the middle, and roll the crepe. Then, drizzle caramel sauce on the chocolate crepe, pipe the mocha diplomat cream in the middle, and roll the crepe.

Ingredients

CREPES

1 oz. all-purpose flour
1/2 tbsp. granulated sugar
1/4 cup whole milk
1 egg
1/2 tbsp. vegetable oil
1/2 tbsp. vanilla extract
Pinch of salt

PASTRY CREAM

1/2 cup whole milk
1/2 tbsp. vanilla extract
2 tbsp. granulated sugar
1/2 tbsp. cornstarch
1 egg yolk
1/2 tbsp. butter
.75 oz. dark chocolate
1 lemon zest
1 orange zest
1 tbsp. S&D Espresso Coffee Extract
1 tbsp. S&D Black Tea Extract
Honey for drizzle
Prepared caramel sauce for drizzle

CREME CHANTILLY

1 cup heavy cream
1 tbsp. confectioner’s sugar
1/2 tbsp. vanilla extract

CARAMEL SAUCE

1/2 cup granulated sugar
1 tbsp. butter
1/2 cup and 1/2 tbsp.
heavy cream, warmed
Water