Aumonieres with Caramel Flavored Tangerine Cream

INGREDIENTS for crêpes:

- 125 g flour
- 25 cl milk
- 2 eggs
- 1 tablespoon Guénard French Virgin Walnut Oil
- 1/8 teaspoon salt

INGREDIENTS for the tangerine caramel pastry cream:

- 20 cl milk
- 2 egg yolks
- 7 cl tangerine juice (with pulp)
- 25 g flour
- 1 tablespoon liquid caramel
- 40 g sugar

PREPARATION for th crêpe batter :

Mix all the ingredients, except the oil. Once the mixture is smooth and without lumps, add the oil while stirring. Let rest for 12 hours at room temperature.

Using a paper towel, grease your crêpe pan with walnut oil. When the crêpe pan is hot enough, pour a ladle of batter and cook the crêpe until golden on both sides. Repeat the operation. Let cool.

PREPARATION for the tangerine pastry cream :

Boil the milk. During this time, mix the egg yolks with sugar until thoroughly mixed. Add the caramel and then the flour. Pour the milk and stir vigorously to avoid lumps. Put the cream over medium heat and stir continuously until thickened.

Garnish the center of the crêpes with the pastry cream and form small boxes by closing the top using a toothpick.