Bride’s Purse Dessert

Ingredients:

For the Crepe Batter:

• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 packet baking powder

For the Cream Filling:

• 3 cups milk
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 packet whipped cream powder (kremşanti)

Instructions:

Let’s start by preparing the cream filling. In a saucepan, combine all the ingredients except for the whipped cream powder. Stir the mixture continuously over medium heat until it thickens and comes to a boil. Once it reaches a boiling point, cook for an additional 5 minutes, then remove from the heat. Let the mixture cool to room temperature, and then add the whipped cream powder. Blend with a hand mixer until smooth. Refrigerate the cream filling while you make the crepes.

For the crepe batter, whisk together sugar and egg until well combined. Add in the rest of the ingredients and whisk until there are no lumps, and the batter is smooth.

Lightly grease a non-stick pan with vegetable oil and heat it over medium heat. Pour about half a ladle of the crepe batter into the pan and swirl it around to spread evenly. Cook the crepe on one side until bubbles form and the edges start to lift. Flip the crepe and cook for a few more seconds until it’s fully cooked. Repeat this process with the remaining batter until you have made all the crepes.

Once the crepes are ready and the cream filling has cooled down, take a crepe, place a spoonful of cream filling in the center, and fold the sides to form a purse-like shape. Repeat this process with all the crepes and filling.

You can decorate the bride’s purses with powdered sugar, cocoa powder, or chocolate sauce if desired. Serve them chilled, and they are ready to delight your guests.

Enjoy your Gelin Çantası, a delicious and unique Turkish dessert!

Recipe courtesy of yemek_kelebegi.