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Almond Cream Filling:

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  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2030 Calories from Fat 846

% Daily Value*

Total Fat 97 g149.8%

Saturated Fat 36 g180.1%

Trans Fat 0 g

Cholesterol 912.5 mg304.2%

Sodium 252.2 mg10.5%

Total Carbohydrates 255 g84.9%

Dietary Fiber 9.6 g38.3%

Sugars 217.1 g

Protein 43 g86.8%

Vitamin A 45.5% Vitamin C

Calcium 55.4% Iron 38.2%

*Based on a 2000 Calorie diet

Almond Cream Filling: Recipe