Ingredients:

Crème Anglaise

2 Cup                  a2 Milk™ 3.25% Homogenized Milk

½ Cup                 Cane sugar

1 Pinch               Fine sea salt

6                          Egg yolks, whisked

3 Tbsp.               Cornstarch

½ tsp.                 Vanilla extract

Crepes

1 Cup                  All-purpose flour

2 Tbsp.               Cane sugar

1 Pinch               Fine sea salt

1 ¼ Cups            a2 Milk™ 3.25% Homogenized Milk

3                          Eggs

2 Tbsp.              Butter, melted

½ tsp.                 Vanilla extract

Fillings

1 ½ Cups           Crème anglaise (see above)

1 Cup                 Fresh berries

¼ Cup                 Shredded coconut, toasted

Directions:

Crème Anglaise

Combine the milk, sugar, and salt in a saucepan. Whisking frequently, bring the mixture to a low simmer.

Once the sugar is dissolved and the milk mixture begins to steam, check that the temperature has reached but not exceeded 82 degrees C/180 degrees F. Remove from the heat.

Whisking constantly, slowly pour ½ cup of the hot milk mixture into the whisked egg yolks to temper them.

Slowly pour the tempered egg yolks back into the saucepan. Add the cornstarch and return to the heat. Whisking frequently, allow the mixture to thicken slightly but not curdle.

Strain the sauce through a mesh sieve and stir in the vanilla. Cool at room temperature for 10 minutes before serving warm or chilling (lay parchment directly on the surface to prevent a skin forming).

Crepes

In a mixing bowl, whisk together the flour and sugar. Set aside.

In a blender, combine the milk, eggs, butter, and vanilla paste. Slowly add the dry ingredients and blend until the batter is smooth.

Pour ¼ cup batter into the bottom of a non-stick pan over medium heat. Immediately lift and tilt the pan in a circular motion, working the batter to the edges of the pan in one even coat.

Cook for 1-2 minutes before flipping to brown the other side. Repeat to make 10-12 crepes.

Allow the crepes to cool slightly before stacking on a plate.

Trifold With Filling

Working one at a time, use a knife to make a single cut from the center of the crepe through the outer edge.

Working clockwise to the left of the cut, spread ¼ of the crepe with crème anglaise and sprinkle with toasted coconut. Sprinkle the next ¼ with berries and repeat to create an alternating pattern.

Begin folding with the cut facing toward you. Fold the bottom left quarter up and lay it on the top left quarter. Repeat, moving clockwise until you have a triangle.

Finish with a spoonful of crème anglaise and a sprinkle of toasted coconut.