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Baked cinnamon custard filled crepes with fresh stone fruit, berries and toasted almonds

Recommended with Coates Cuvee Consonance Shiraz 2011

Make this a day before so the gluten in the flour can rest - makes for better crepes!
2 eggs                                                        210ml milk
50g butter                                                100g plain flour
210ml milk                                              20g sugar
Pinch salt
Whisk eggs and milk together. Add half to flour and mix/whisk until you have no lumps. Add remaining liquid and mix well. Melt butter, add to crepe batter, mix well. Set aside in fridge overnight or for at least 2-3 hours.
Heat a crepe or non stick frying pan on med heat. When hot, wipe with oil, pour over a little mix and using your wrist tilt the pan in all directions to spread batter. If mix is too thick, thin with a little milk. When crepe has set on the top side, use your fingers and spatula, flip crepe over and cook for another minute. Or you can put it under a grill/salamander and not have to turn your crepes over - saves your fingers getting hot.
Tip onto a plate to cool don’t stack more than 10. Assemble when they are all made as they can turn brittle when placed in fridge or freezer unrolled.


Crème patisserie
Make this a day before, keeps for 4 days in fridge
700ml milk        ½ tspn cinnamon
300ml cream        80g flour         
1 vanilla pod or ½ tspn paste    10 egg yolks
200g caster sugar
Into a saucepan place milk, cream, vanilla pod, cinnamon and ½ the caster sugar, place onto medium heat and slowly bring to boil, stirring occasionally.
Separate eggs (keep whites for another use) placing yolks into a large bowl.
When liquids are almost boiling, add remaining sugar and flour to yolks and mix well.
Pour hot liquid slowly over yolks whilst continually whisking. Too quick and it will scramble, yuck!
Pour pastry cream back into saucepan and over low heat, continue to cook and stir constantly until you end up with beautiful thick custard. To make it decadent, drop in a couple of knobs of butter and mix well. Strain and keep in fridge with some baking paper directly touching the custard to prevent a skin from forming.


Lay crepes out a few at a time in a single layer. Top with a spoonful of crème patisserie at the end closest to you. Roll once, tuck edges in then roll to form a spring roll shape. Don’t roll too tightly or they can break open when they cook.

Lay filled crepes in a buttered oven proof dish. When filled, scatter with slivered almonds and a little brown sugar.

To cook and serve:
Custard filled crepes
1 cup berries, blackberries, mulberries, boysenberries or youngberries work best
1-2 ripe stone fruits i.e. nectarine or peach

Pop into the oven and bake until nuts are golden. Scatter with fresh slices of stone fruit and fresh berries.


The berries and almonds are what make this work so well with Coates sparkling Shiraz, make sure you use in season fruit that is ripe to get the best result. Drizzle with maple syrup instead of brown sugar and pecans for a different flavour.