MARKET's cream puff pancakes with creme brulee custard

Better than any pancake you've ever had

cream puff pancake recipe

These pancakes, conceived by MARKET restaurant's pastry chef, Kevin Yang, turns the base for cream puffs and into the lightest, fluffiest eggy flapjacks you'll ever put on the table. Douse them in maple syrup or try making Yang's simple creme brulee custard as a sweet dipping sauce on the side. 

Need something to get your Stampede week started right? MARKET is offering all of its wine bottles at half price (even the reserve lists) on Mondays.

During Stampede week, MARKET will be featuring Stampede-inspired dishes, including Last Best Beer barbecue pork ribs, barbecue ribeye for two, a specialty Stampede burger, and its spin on the classic corn dog, as well as a number of Stampede-esque dessert items. (Can we get a "deep fried!").

Taco Tuesday is taking on new meaning at MARKET. Stop by for a tasty (and affordable) gourmet snack. Its popular duck and fish tacos are only $3 all day long! It's cheaper than eating on the midway and it's on the way to the Stampede grounds.

Stampede happy hour will be taking place Monday to Friday from 2-6 p.m. and will offer thirsty Stampede goers $5 draft, $7 MARKET specialty highballs and $8 glasses of wine.

Happy Stampede!

Creme brulee custard (makes 4 cups)

200 g egg yolks
150 g brown sugar
750 g heavy cream
5 g vanilla paste

Preheat oven to 325 F.

Whisk together yolks and brown sugar, add in cream and vanilla and combine until smooth.

Pour the custard into an oven-safe pan, bake for 20 minutes or until the top starts to caramelize.

Let the custard cool for 10 minutes, scrape the custard into a electric mixing bowl with whisk attachment, whip on medium speed, until the custard is emulsified.

Serve warm or cold.

Cream puff pancake (Makes 10 medium pancakes)

225 g water
330 g milk
225 g butter
30 g sugar
9 g salt
295 g bread flour, sifted
12 g baking powder, sifted
9 large eggs

In a medium pot over high heat, bring water, milk, butter to boil. When the liquid comes to a boil, add all dry ingredients at once, turn off heat, and stir the dough with a wooden spoon for about 3 minutes.

When the bottom of the pot starts to coat with a thin layer of dough, transfer the mixture into a electric mixer with paddle attachment.

Set the speed on low and start to incorporate eggs one at the time. The final result should look like smooth yellow custard.

Preheat oven to 325 F.

Add olive oil to a nonstick pan over medium heat. Once it starts to get warm, add cream puff pancake batter, sear for for 2 minutes, flip over, sear for one minute, then put the whole pan in the oven. Bake for 3 minutes, then flip the pancake once again and bake for 2 minutes more. Take the pancakes out and fill it immediately. Serve warm.