|All-purpose flour||1⁄3 Cup (5.33 tbs), sifted|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1 Tablespoon, melted|
|Sugar||1 Cup (16 tbs)|
|All-purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Whole blanched almonds||1⁄2 Cup (8 tbs), ground (Toasted)|
1)In a mixing bowl, sift flour, sugar and salt together.
2)Add remaining ingredients and beat with rotary beater until smooth.
3)Refrigerate until thick.
4)Take a heavy greased 6-inch skillet and heat it.
5)Pour in 2 tablespoons batter.
6)Lift skillet off heat and tilt from side to side until batter covers bottom evenly.
7)Return to heat and cook for a minute and 30 seconds or until underside of crepe is lightly browned.
8)Invert skillet over paper towels and remove crepe.
9)Repeat until all batter is used.
10) To make almond cream filling-In a saucepan, add sugar, flour and add milk.
11)Cook mixture until thick. Keep stirring.
12)Cook for a minute stirring constantly.
13)In a bowl, beat eggs and yolks slightly.
14)Add small amount of hot mixture into eggs and mix it into hot mixture.
15)Bring to a boil, stirring constantly.
16)Remove from heat and add remaining ingredients.
17)Cool to room temperature.
18)Spread about 2 tablespoons filling on un-browned side of each crepe.
19)Roll up as for jelly roll.
20)Take a greased 13 x 9 x 2-inch baking dish, and put folded side down.
21)Brush crepes with additional melted butter.
22)Bake at 350 degrees for about 25 minutes or until hot.
23)Serve crepes with almond cream filling immediately.