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Almond Cream Filling:

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Ingredients
  Sugar 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Eggs 2
  Egg yolks 2
  Butter/Margarine 3 Tablespoon
  Vanilla 2 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Almonds 1⁄2 Cup (8 tbs), ground (blanched, toasted)
Directions

Mix sugar and flour.
Add milk; cook and stir till thick, then continue cooking and stirring 1 or 2 minutes longer.
Beat the eggs and the egg yolks slightly; stir some of the hot mixture into the eggs and then return it to the hot mixture.
While stirring, bring just to a boil and remove from heat.
Stir in remaining ingredients.
Cool to room temperature.
To serve: Spread about 2 tablespoons of Almond Cream Filling on un-browned side of each crepe; roll up and place folded side down in a buttered 13x9x2-inch baking dish.
Brush the crepes with melted butter and heat in a moderate oven (350°) for about 20 to 25 minutes or till hot.
Sprinkle tops of crepes with grated unsweetened chocolate and sift confectioners' sugar over all.
Serve warm with whipped cream.

Recipe Summary

Course: 
Dessert
Ingredient: 
Almond

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