Cream Of Almond Crepes
|Milk||1 Cup (16 tbs)|
|Almond extract||3 Ounce|
|Sugar||1 Cup (16 tbs)|
|Grand marnier liqueur/Rum||1⁄4 Cup (4 tbs)|
|Chopped candied cherries||1⁄3 Cup (5.33 tbs)|
|Chopped angelica||1⁄3 Cup (5.33 tbs)|
|Candied orange peel||1⁄3 Cup (5.33 tbs)|
Melt butter; blend in flour.
Cook 1 minute.
Add cold milk; bring to simmer.
Cook 2 to 3 minutes, stirring constantly; remove from heat.
Add almond extract, egg yolks, sugar, and salt; beat.
Adjust sweetness to taste.
Add Grand Marnier and candied fruits; refrigerate until cold.
Divide mixture among crepes; roll up package-style.
Place in ovenproof dish; dot with butter.
Sprinkle tops with sugar.
Place under broiler 3 to 4 minutes, until sugar is browned, or stack crepes with filling between each layer and top with a little filling.