Jane's Almond Crepes

Ingredients

Instructions

Crepes

2/3 c. flour, sifted
2 tbls. sugar
1/8 tsp. salt
2 eggs
2 egg yolks
1 1/3 c. milk
4 tbls. unsalted butter, melted

Filling

1 1/2 c. sugar
1/4 c. plus 2 tbls. flour
1 1/2 c. whole milk
3 eggs
3 egg yolks
5 tbls. butter
1 tbls. vanilla
1/4 tsp. almond extract
1 c. toasted slivered almonds

Garnish

grated unsweetened chocolate
powdered sugar
whipped cream

Place flour, sugar, salt, eggs, egg yolks, butter, and milk in blender. Blend for 30 seconds, scrape down side with spatula and blend for 30 more seconds. Pour into stainless steel bowl and refrigerate for 30 minutes to 1 hour. Heat a heavy bottomed 6 inch skillet over medium high heat and grease lightly with unsalted butter. Add 2 tbls. batter, lift skillet from heat and tilt from side to side until underside of the crepe is lightly browned about 1 1/2 –2 minutes. Loosen the sides of the crepe and invert the skillet onto paper towels. Crepes can be refrigerated for about 3 days or frozen indefinitely. Store crepes between layers of paper towels.

Mix sugar and flour well in saucepan. Add milk and cook and stir until thick, then cook and stir 2 minutes longer. Remove from heat. Beat eggs with egg yolks with mixture. Return the custard to the heat and bring just to a boil, stirring constantly. Remove from heat, stir in butter, vanilla, almond extract and almonds. Cool to room temperature. Fill each crepe with about 2 tablespoons filling on the unbrowned side. Place folded side down in a buttered 9 x 13 baking dish. Brush with melted butter and heat 20 to 25 minutes at 350 or until hot. Sprinkle with grated chocolate; sift powdered sugar over and serve with a dollop of whipped cream.