Wednesday, August 11, 2010

Recipe: Almond Cream Crepes

I haven't been posting much recently, because I've been busily getting my eldest all set to head out to college in a few weeks. Can you believe it?? She just turned 18 today, and we all went over to my folks' place for dinner to celebrate. We taste tested smoked northern pike vs smoked walleye for appetizer. Then we had leg of lamb, potatoes, carrots, and gravy for dinner. And for dessert, my folks made an old family favorite, Almond Cream Crepes. I am sooooo full!

I had a friend ask for the crepe recipe, so here it is:

Almond Cream Crepes

Source: "To Make it Taste Right" by Ginny Wold

Preheat oven to 350F

1 c flour
2 tbs sugar
3 eggs
1 1/2 c milk
2 tbs butter, melted

Blend and beat together all ingredients. Refrigerate several hours until batter is smooth and thickened. Fry crepes on both sides in a lightly buttered crepe pan, using scant 1/4 c batter per crepe. Cool in single layer on cookie sheet. Can be frozen between 2 layers of waxed or parchment paper each. Then put the stack into freezer bags.

1 c sugar
1/4 c flour
1 c milk
3 eggs, beaten
3 tbs butter, cut into chunks
2 tsp vanilla
1/2 tsp almond extract
1/2 c ground toasted blanched almonds

Mix sugar and flour. Add milk, cook and stir over medium heat until thick. Continue cooking and stirring 2 minutes longer. Stir some of the hot mixture into the beaten eggs to temper them. Then return egg mixture to hot mixture and stir in. While stirring, bring just a boil. Remove from heat. Stir in chunks of butter, vanilla, almond extract, and ground almonds. Cool. Spread crepes with about 2 tbs filling. Roll up and place seam side down in a buttered 9"x13" baking pan. Bake in 350F oven for about 20 min until hot.

Topping: 1 part sifted powdered sugar mixed with 1 part grated unsweetened chocolate. Spoon as garnish over hot crepes.

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