Almond Cream Crepes
Submitted by koric
Delicate crepes filled with homemade almond cream, folded in quarters, and garnished with shaved chocolate. Elegant brunch or dessert for special occasions.
YIELD
2 dozenPREP
10 minCOOK
25 minREADY
40 minA cooked custard base gets enriched with butter, vanilla, almond extract, and toasted almonds for a filling that’s silky and intensely flavored.
Mini crepes get spread with the cooled cream, then folded into neat triangular packets before a quick warm-up in the oven.
Shaved chocolate over the top adds visual drama and a hint of bitterness to balance the sweet almond filling.
Pro Tips
- Cook the custard just to boiling, then immediately remove from heat to prevent curdling
- Cool filling completely before spreading on crepes to prevent tearing
- Fold crepes gently to avoid breaking the delicate edges
- Warm filled crepes just until heated through so they don’t dry out
Ingredients
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
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