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Almond Cream Crepes

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Recipe by:
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.
Yield: 10 servings
Total Time:

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)

Preparation

  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.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 2 crepes

Amount Per Serving

Calories 232
Total Fat 8.95g
Calories from Fat 79.86kcal
Saturated Fat 2.44g
Cholestrol 92.50mg
Sodium 55.39mg
Total Carbohydrate 32.02g
Dietary Fiber 0.90g
Sugars 19.87g
Protein 6.80g
Calcium 97.57mg
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