Almond Cream Crepes

For the Almond Filling

1. In a small saucepan, combine the ⅓ cup granulated sugar and the 3 tablespoons flour. Add the 1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk. Cook and stir until thickened and bubbly. Then cook and stir 1 to 2 minutes more.
2. Beat the whole egg and the 1 egg yolk together slightly. Gradually stir half of the hot mixture into the beaten eggs.
3. Return all of the mixture to the saucepan. Cook and stir over low heat for 2 minutes (do not boil). Remove from heat.
4. Stir in the 1 tablespoon butter, the 1 teaspoon vanilla, the almond extract, and the finely chopped toasted almonds.
5. Cover and set aside.

For the Crepes

1. Combine the 2 beaten eggs, 1 ½ cups LACTAID® Reduced Fat 2% Lactose-Free Milk, 1 cup flour, 2 tablespoons granulated sugar, oil, and ½ teaspoon vanilla. Beat until well mixed.
2. Lightly grease a 6-inch skillet with some shortening and heat skillet over medium heat. Once heated, remove from heat.
3. Spoon in 2 tablespoons batter, lifting and tilting the skillet to spread batter.
4. Return skillet to heat and brown on 1 side only. Invert skillet over paper towels to remove crepe.
5. Repeat steps 3 and 4 with remaining batter to make 20 crepes, greasing skillet occasionally.
6. Alternatively, you can cook the crepes using a crepe maker according to the manufacturer’s directions.

For Assembly

1. Spread about 1 tablespoon of the filling onto one half of each crepe.
2. Fold the non-filling side of the crepe over the filling side. Then, fold in the crepe in half again to form a triangle.
3. Serve immediately or cover and chill until serving time.
4. Sprinkle with sliced almonds and powdered sugar. If desired, serve with fresh berries.