Almond Cream Crepes


Recipe by: LACTAID® Brand
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.
For the Almond Filling
⅓ cup granulated sugar
3 tablespoons all-purpose flour
1 egg
1 egg yolk
1 tablespoon butter
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ cup finely chopped toasted almonds
For the Crepes
2 beaten eggs
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cooking oil
½ teaspoon vanilla extract
1 tablespoon shortening
¼ cup sliced almonds, toasted
½ cup sifted powdered sugar
Mixed fresh berries (optional)
For the Almond Filling
- 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.
- 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.
For the Crepes
- 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.
- Lightly grease a 6-inch skillet with some shortening and heat skillet over medium heat. Once heated, remove from heat.
- Spoon in 2 tablespoons batter, lifting and tilting the skillet to spread batter.
- Return skillet to heat and brown on 1 side only. Invert skillet over paper towels to remove crepe.
- Repeat steps 3 and 4 with remaining batter to make 20 crepes, greasing skillet occasionally.
- Alternatively, you can cook the crepes using a crepe maker according to the manufacturer’s directions.
For Assembly
- Spread about 1 tablespoon of the filling onto one half of each crepe.
- Fold the non-filling side of the crepe over the filling side. Then, fold in the crepe 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.
Nutrition information does not include optional ingredient.
© Copyright 2007, Meredith Corporation. All Rights Reserved.
Nutrition Facts
Amount Per Serving
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.