Almond Cream Crepes
Yield
2 dozenPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
milk
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| ¼ | cup |
almonds
toasted |
*
|
| 24 | each |
crepes
mini |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 59 | ml |
almonds
toasted |
*
|
| 24 | each |
crepes
mini |
* |
Directions
In small saucepan combine sugar and flour.
Add milk and cook and stir until thickened and bubbly, then cook 2 minutes more.
Beat egg and yolk together slightly; gradually stir in ½ of the hot mixture into eggs.
Return all to saucepan.
Cook and stir just to boiling.
Remove from heat, beat smooth.
Stir in remaining ingredients except chocolate; cool.
Spread 1 tablespoon filling on unbrowned side of 24 mini crepes, fold in quarters.
Place in ungreased pan and heat uncovered in 350℉ (180℃). oven 10 minutes.
Garnish with shaved chocolate
