Almond Cream Filling:
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|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.