Tortine di crêpes con crema alla vaniglia e fragole

Sono proprio contenta di questa ricetta! Avevo voglia di preparare un regalino per un caro amico che ha compiuto 30 anni qualche giorno fa ed avevo bisogno di un dolcetto piccolo,fresco, da mangiare in piedi, per strada, senza troppe complicazioni di tagli, coltelli, porzioni ecc. (quante pretese!! 🙂 )
Le crêpes mi sono sempre piaciute, ogni tanto le preparo ma, fino ad ora, le ho sempre mangiate salate, queste invece sono dolcissime e golose.

Ingredienti per 12 tortine:

Per la crema:
250 gr di latte intero
40 gr di zucchero di canna
1 uovo bio
20 gr di farina
un pizzico di estratto di vaniglia
200 gr di panna montata (io l’ho presa fresca e poi l’ho zuccherata con 2 cucchiai di zucchero a velo ma credo venga bene anche con la panna spray)
10 fragole pulite e tagliate a pezzi piccolissimi (5 mm)

Per le crêpes:
200 gr di latte (meglio se intero)
100 gr di farina setacciata
2 uova bio intere
25 gr di burro (+ q.b. per il pentolino)

Accessori utili: coppa pasta diametro 7/8 cm (se non lo avete usate una tazzina e/o un bicchiere) – pentolino antiaderente (io ne ho utilizzato uno da 16 cm ma considerate che tanto poi vanno tagliate) – paletta per girare le crêpes, pirottini di un diametro poco più grande di quello dei cerchi che taglierete.

Per prima cosa preparare la crema che raffredderà mentre preparerte le crêpes.
Versare il latte in un pentolino, unire le uova, la farina e la vaniglia, cuocere a fuoco lento per circa 10 minuti (fino a che la crema non si sarà un po’ addensata, controllatela a vista e continuate a mascolare).
Mettere la crema in una terrina e lasciarla raffreddare.
Raffreddando si indurirà un po’, quindi, prima di iniziare a farcire, aggiungere 4 cucchiai di panna montata e mescolare delicatamente per amalgamare ed ammorbidire la crema.

Nel frattempo preparare le crêpes.
Per prima cosa sciogliere il burro (io l’ho fatto nello stesso pentolino che poi ho usato per cuocerle), versare il latte in una terrina, aggiungere il burro fuso, l’uovo, la farina setacciata e, con una frusta, mescolare bene per togliere tutti gli eventuali grumi.
Scaldare il pentolino antiaderente a fuoco lento e versare un mestolo di pastella, tenete conto che le crêpes dovranno essere alte circa 2 mm (magari la prima non verrà benissimo ma fare le crêpes è facile, la seconda sarà già stupenda!).
Dopo un minuto girare la crêpes e continuare a cuocere l’altro l’alto, in 2/3 minuti sarà pronta.
Metterla su un piattino per raffreddare e procedere così fino ad esaurimento della pastella.
Una volta che le crêpes saranno tiepide ricavare dei cerchi con il coppapasta (io ne ho ottenuti 3 per ogni crêpes).

A questo punto iniziare a creare le tortine.
Adagiare in ciascun pirottino un disco di crêpes, versare un cucchiaio di crema facendo attenzione a non arrivare fino al bordo, appoggiare la crema solo nel centro perché poi il peso degli altri strati la farà andare verso i bordi, mettere 3 o 4 pezzettini di fragola, appoggiare un altro disco di crêpes senza premere, poi di nuovo crema e fragole e chiudere con il terzo dischetto. Spalmare un po’ di panna montata sull’ultimo disco, decorare con qualche pezzettino di fragola e mettere in frigorifero.
Procedere così fino ad esaurimento degli ingredienti.

Il mio consiglio è di lasciare le tortine in frigorifero un paio d’ore prima di servirle.


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