Almond Cream Crepes


Almond Cream Crepes

Nutritional Facts
Serving Size: 
2 crepes
Calories from Fat: 
79.86kcal
Calories: 
232
Total Fat: 
8.95g
Saturated Fat: 
2.44g
Cholestrol: 
92.50mg
Sodium: 
55.39mg
Dietary Fiber: 
0.90g
Total Carbohydrate: 
32.02g
Sugars: 
19.87g
Protein: 
6.80g
Calcium: 
97.57mg
Total Time: 1 hour
Source: 
Makers of LACTAID® Brand Products

A French import, crepes epitomize elegance in desserts. In this rendition, the ultra-thin pancakes are stuffed with a scrumptious almond filling and folded into triangles.

Yields/Serves: 
10
servings
Ingredients: 
Almond filling:
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1 cup LACTAID® Reduced Fat Milk
1 egg
1 egg yolk
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup finely chopped toasted almonds
Crepes:
2 beaten eggs
1 1/2 cups LACTAID® Reduced Fat Milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cooking oil
1/2 teaspoon vanilla extract
1 tablespoon shortening
1/4 cup sliced almonds, toasted
1/2 cup sifted powdered sugar
Mixed fresh berries (optional)
  1. For filling, in a small saucepan combine the 1/3 cup granulated sugar and the 3 tablespoons flour. Add the 1 cup LACTAID® Reduced Fat Milk; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Beat the whole egg and the 1 egg yolk together slightly. Gradually stir half of the hot mixture into the beaten eggs. Return all of the mixture to the saucepan. Cook and stir over low heat for 2 minutes (do not boil). Remove from heat. Stir in the 1 tablespoon butter, the 1 teaspoon vanilla, the almond extract, and the finely chopped toasted almonds. Cover and set aside.
  2. For crepes, combine the 2 beaten eggs, 1 1/2 cups LACTAID® Reduced Fat Milk, 1 cup flour, 2 tablespoons granulated sugar, oil, and 1/2 teaspoon vanilla; beat until well mixed. Lightly grease a 6-inch skillet with some shortening. Heat skillet over medium heat; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or, cook on a crepe maker according to manufacturers directions.) Invert over paper towels; remove crepe. Repeat with remaining batter to make 20 crepes, greasing skillet occasionally.
  3. To assemble, spread about 1 tablespoon of the filling onto one half of each crepe; fold other half over filling, then fold in half again to form a triangle. Serve immediately or cover and chill until serving time. Sprinkle with sliced almonds and powdered sugar. If desired, serve with fresh berries.
Notes: 

Nutrition information does not include optional ingredient.
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