Salesforce Culinary TeamThe Chef's Counter

Jasmine Coffee Crepes with Tapioca Pudding and Rhubarb Jam

Delicate crepes are rolled with creamy jasmine-infused coffee tapioca pudding and a tart rhubarb passionfruit jam for an irresistible dessert that’s finished with a crisp, caramelized sugar crust.

Recipe bySamantha Baum

Jasmine coffee crepes filled with tapioca pudding and rhubarb passionfruit jam
Prep45 min
Cook45 min
Total1 hr 30 min
Makes6 to 8 servings (about 8 to 10 crepes)
DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Crepe Batter

  • ¼ cup57 gButter, unsalted
  • 1 ½ cups360 mlWhole milk
  • 1 cup125 gAll-purpose flour
  • 33Eggs
  • 1 Tbsp13 gSugar, granulated
  • ½ tsp5 gVanilla extract
  • ¼ tsp2 gSalt

Coffee Jasmine Tapioca Pudding

  • ⅓ cup50 gSmall tapioca pearls
  • 2 ½ cups600 mlMilk
  • ½ cup120 mlHeavy cream
  • 1 tsp5 gInstant espresso powder
  • ½ cup100 gGranulated sugar
  • ¼ tsp2 gSalt
  • 3 ½ Tbsp28 gCornstarch
  • ¼ cup60 mlMilk
  • 2 Tbsp28 gButter, unsalted
  • 1 tsp5 mlVanilla paste
  • 1 tsp5 mlJasmine extract

Rhubarb Passion Jam

  • 1 lb450 gRhubarb, diced small
  • ½ cup120 gPassionfruit, puree or pulp
  • 1 cup200 gSugar
  • 1 Tbsp15 gLemon juice
  • 2 Tbsp18 gApple Pectin

Special Equipment

  • Piping bags
  • Torch, for sugar brulee

Method

Brown the Butter

  1. Place the unsalted butter in a small skillet or saucepan over medium heat.
  2. Melt the butter and let it cook, swirling the pan occasionally. It will foam, and the milk solids will begin to toast at the bottom.
  3. Once it smells nutty and turns golden-brown (about 3–5 minutes), immediately remove it from the heat and pour it into a small bowl to cool slightly. Scrape in all the browned bits.

Mix the Batter

  1. Add the milk, eggs, cooled brown butter, sugar, vanilla, salt, and flour to a blender. Blend on medium for 10–15 seconds until completely smooth.
  2. Cover the batter and let it sit at room temperature for at least 30 minutes (or refrigerate for up to 24 hours, whisking again before use).

Cook the Crepes

  1. Heat a 10-inch or 12-inch non-stick skillet over medium heat. Lightly coat with butter, neutral oil, or pan spray.
  2. Pour about ⅓ cup (80ml) of batter into the center, immediately swirling the pan so the batter coats the bottom evenly.
  3. Cook for 1 to 2 minutes until the edges are dry and golden.
  4. Flip gently with a spatula and cook for another 30 seconds. Transfer to a plate and repeat.
  5. These can be stored wrapped in the fridge or freezer until ready to use. If using right away, leave them out at room temperature until ready to assemble.

Coffee Tapioca Pudding

  1. Combine the tapioca pearls, 2 ½ cups of whole milk, heavy cream, sugar, espresso powder, and salt in a medium saucepan. Letting this mixture sit off the heat for 15–30 minutes before cooking helps the pearls hydrate and reduces your stirring time on the stove.
  2. Place the saucepan over medium-low heat. Bring the mixture to a very gentle simmer, stirring frequently to prevent the milk from scorching on the bottom.
  3. Once simmering, turn the heat down to low. Continue to cook, stirring often, for 15 to 20 minutes. The pudding is ready for the next step when the tapioca pearls are mostly translucent and tender.
  4. In a small bowl, whisk the cornstarch and the ¼ cup of cold milk together until completely smooth.
  5. While whisking the hot pudding constantly, pour in the cornstarch slurry.
  6. Turn the heat back up to medium. Keep whisking vigorously until the pudding bubbles and thickens significantly. Once it starts bubbling, cook for exactly 1 more minute to activate the cornstarch and cook out its raw flavor. It will look extremely thick and heavy.
  7. Remove the saucepan from the heat. Stir in the butter, jasmine extract, and vanilla extract until the butter is melted and incorporated.
  8. Transfer the pudding to a shallow container. Press a piece of plastic wrap directly against the surface of the pudding to prevent a skin from forming.
  9. Refrigerate for at least 4 hours (or overnight) until completely cold and firmly set. Once chilled, this will have a texture similar to a firm pastry cream or a thick set custard. You can stir it up slightly to pipe it, and it will hold its shape beautifully inside your rolled crepes.

Rhubarb Passion Jam

  1. In a non-reactive saucepan, combine the diced rhubarb, passionfruit puree, granulated sugar, and lemon juice.
  2. Let it sit for 15–20 minutes. The sugar will draw out the moisture from the rhubarb, creating a natural syrup before cooking.
  3. Place the saucepan over medium heat and bring to a simmer, stirring frequently.
  4. Cook for 10–15 minutes, pressing the rhubarb against the side of the pan with a wooden spoon or spatula until it completely breaks down into a smooth, thick pulp.
  5. Whisk in the powdered pectin and bring the mixture to a full rolling boil for 1 to 2 minutes while stirring constantly.
  6. Remove from heat, transfer to a bowl, and press a sheet of plastic wrap directly against the surface.
  7. Refrigerate for at least 3 to 4 hours until cold and firmly set.

Assemble

  1. Put the jam into a piping bag. Cut a small piece off the tip, about ¼ inch diameter.
  2. Put your rice pudding into a piping bag. Cut a medium size piece off the tip, about ¾-1 inch diameter.
  3. Lay your crepe flat on a cutting board.
  4. Pipe the jam in a long line across the center of the crepe from left to right.
  5. Cut the piping tip off of the pastry bag that is holding the tapioca pudding.
  6. Pipe a nice long log of tapioca pudding right over the jam.
  7. Roll the crepe tightly. Slice the crepe into bite-sized pieces.
  8. Sprinkle some granulated sugar over the top of the crepe bites and brulee them with a torch. Serve immediately, as bruleed sugar will get soggy over time.