Crepes with Almond Cream

By Lsweetnell

Ingredients

• Crapes:
• 12 cooked crepes 6 inches in diameter
• 1.5 cups frangipane (almond custard)
• 2 ounces or squares of semi sweet baking chocolate
• 2 Tb melted butter
• 1 Tb granulated sugar Crepes Fines Sucrees (light batter)
• 3/4 cup milk
• 3/4 cup cold water
• 3 egg yolks
• 1 Tb granulated sugar
• 3 Tb orange liqueur, rum, or brandy
• 1 cup flour (scooped and leveled)
• 5 Tb melted butter
• Frangipane (Almond custard filling)
• 1 egg
• 1 egg yolk
• 3/4 cup granulated sugar
• 1/3 cup flour
• 1 cup boiling milk
• 3 Tb butter
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup pulverized macaroons or pulverized almonds

Details

Adapted from foodflight.wordpress.com

Preparation

Step 1

Directions for Crape: Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hours or overnight

Directions for Almond custard : Beat the egg and egg yolk in he mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon. Beat in the flour. Then beat in the boiling milk in a thin stream of droplets. Pour into saucepan and set over moderate heat. Stir slowly with the whip, reaching all over the bottom of the pan. When mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste. Then over moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly. Be careful the custard does not scorch on the bottom of the pan. Off heat, beat in the butter, then the flavorings and macaroons or almonds. If not used immediately, clean custard off sides of pan and dot top with softened butter to prevent a skin from forming on the surface. Frangipane will keep for a week under refrigeration, or may be frozen.

Directions: Use any of the three recipes for crepes (I used dessert crepe recipe and that’s what I’ll include here). Spread 2 Tb of frangipane on the less-good side of each crepe. Fold the crepes into wedge shapes, or roll them, to enclose the filling, and arrange in the baking dish. Grate the chocolate over the crepes, sprinkle on the melted butter, then the sugar. About 20 minutes before serving, set in a preheated 350-degree oven until the chocolate had melted. Serve hot or warm.