Amuse Crepe with White Chocolate, Matcha Mousse, and Strawberries by Breizh Cafe
Bertrand Larcher shares an original crepe recipe from his book ‘Crepes and Galettes: From the Breizh Cafe.’
© Marie Pierre Morel
In his book Crepes and Galettes: From the Breizh Cafe, Bertrand Larcher showcases quality raw ingredients, combining products from Brittany with various flavours. He proposes recipes for crepes and galettes, from classics to more original creations like this Amuse crepe with white chocolate, matcha mousse, and strawberries.
The recipe has a Japanese flavour, and Bertrand Larcher knows the country well, having opened the first Breton crêperie in Japan in 1996, followed by six branches of the Breizh Cafe between 2005 and 2008.
Bertrand Larcher is also head of a Breizh Cafe establishment in Cancale, with La Table de Breizh Cafe, a Japanese gastronomic restaurant, on the first floor.
For 3 crêpes
240 g pancake batter
180 g strawberries
220 g white chocolate and matcha mousse
For the white chocolate and matcha mousse:
80 g single cream
45 g milk
120 g white chocolate, chopped into small pieces (Valrhona Ivoire chocolate)
5 g green matcha tea
Prepare the mousse: melt the white chocolate in a bain-marie, without exceeding 55°C. Heat the milk and matcha tea in a pan, whisking to make sure the ingredients are mixed well. Combine the two mixes and leave to cool completely.
Whip the cream to form Chantilly cream. Once it has been whipped well, gradually add the chocolate-matcha mixture. Pour the mousse into a stainless-steel bowl, cover with clingfilm, and leave to cool completely in the fridge, for around 3 hours.
Make three crepes and leave to cool flat on a board.
Wash and hull the strawberries.
Spread the chocolate-matcha mousse on the lower half of the crepes. In the centre of the mousse-covered section, arrange the strawberries in a horizontal line. Roll the crepes from the bottom without leaving any air inside and wrap them in clingfilm, squeezing tightly.
Leave the crepes in the fridge for at least 1.5 hours.
Cut off the ends of the rolls and slice each one into 8 mouthfuls. When slicing, dip the knife in hot water. Serve the pieces on a plate.
Crepes and Galettes: From the Breizh Cafe (2015), by Bertrand Larcher, is published by Jacqui Small.
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