Dish
Crêpes Mylene
Mylene Crepes
To make Crêpes Mylene, crêpes are filled with a mixture of cream cheese, sugar, and vanilla extract. The crêpes are then rolled up and topped with a warm fruit compote made from fresh or frozen fruit, sugar, and a splash of lemon juice. The dish is typically served warm, and can be garnished with a sprinkle of powdered sugar or a dollop of whipped cream.
Origins and history
Crêpes Mylene is named after the French singer Mylene Farmer, who is known for her love of crêpes. The dish is a variation of the classic French dessert Crêpes Suzette, which is made with a flambéed orange sauce.
Dietary considerations
Crêpes Mylene is high in sugar and calories, and should be enjoyed in moderation. It is not suitable for individuals with lactose intolerance or dairy allergies.
Variations
Variations of Crêpes Mylene include using different fruit compotes such as blueberry or raspberry, or adding a splash of liqueur such as Grand Marnier or Chambord to the fruit mixture. Some chefs also add a sprinkle of cinnamon or nutmeg to the cream cheese filling for added flavor.
Presentation and garnishing
Crêpes Mylene should be served warm, with the fruit compote spooned over the top of the crêpes. A sprinkle of powdered sugar or a dollop of whipped cream can add an extra touch of sweetness and visual appeal.
Tips & Tricks
When making Crêpes Mylene, be sure to use a non-stick pan to prevent the crêpes from sticking. The cream cheese filling can be made ahead of time and stored in the refrigerator until ready to use.
Side-dishes
Crêpes Mylene can be served with a side of fresh fruit or a simple green salad. The dish should be the star of the show, so it's best to keep the side dishes simple and complementary.
Drink pairings
Crêpes Mylene pairs well with a cup of coffee or tea, or a glass of sparkling wine such as Champagne or Prosecco.
