Monday, April 5, 2010

Almond Cream Crepes

I made these for Easter Sunday breakfast. They are SO delicious! I love crepes for breakfast. I usually fill one with scrambled eggs and potatoes and the other with fresh fruit and cream.

If you're just going to do dessert crepes, you can add more sugar so they will be sweeter. The key to perfect crepes is to have the skillet hot and greased. If it's not hot enough the first few won't brown well and if it's not greased enough they will stick and fall apart. I usually make the first few small because it usually takes a few tries to get them just right. Also, I served this one with strawberries, but raspberries would actually go better- the strawberry flavor was a bit too strong for the almond cream.

1 cup flour
1/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Mix flour and eggs. Add milk and water. Add salt & butter and beat until smooth. Pour onto heated, lightly oiled griddle. Tilt pan and spread batter over entire surface in circular motion so batter will expand to size of pan. Cook for 2 minutes or until browned. Flip once, just until brown. Serve warm with fruit, eggs, or desired filling. Makes 8 crepes.

Almond Cream Filling
1/3 cup sugar
3 tablespoons flour
2/3 cup milk
1 egg
1 egg yolk
1 tablespoon butter, melted
1 teaspoon vanilla
1/4 teaspoon almond extract

1/4 cup toasted almonds, for garnish (just broil a few minutes- careful not to burn)

In small saucepan combine sugar, flour and milk. Cook over medium heat until thickened and bubbly, cook and stir 1-2 minutes. Beat the whole egg with egg yolk. Gradually stir in half the hot mixture into the eggs then return all the mixture back to the pan. Cook a few minutes more over low heat, careful not to boil. Stir in butter, vanilla and almond extract.

Spread filling in each crepe and roll as desired. Top with cream, toasted almonds and fresh fruit. Print Friendly and PDF
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