Tuesday, March 16, 2010

Crepes with Almond Cream


I went to a cooking class last week, just for fun.  It's great entertainment!  The class was called "Celebrating Julia."  The instructors showed us how to make these delicious crepes.  They were a really nice change in pace for dessert.  The filling reminds me a lot of marzipan.  I had to make them the next day.  Crepes are so versatile.  You can make them savory or sweet, and they can be refrigerated or frozen and and used later.  I made a batch of them and used half for this dessert, and the other half for strawberries and cream breakfast crepes.

All-Purpose Crepes

1 1/4 C unbleached flour
2/3 C cold milk
2/4 C cold water
3 large eggs
dash of salt
3 tbsp melted butter

Mix all ingredients using an immersion blender (my favorite) or a blender or food processor.  Use an electric crepe maker or a nonstick frying pan to make the crepes.  If you are using a pan, add a little butter and cook them on medium low heat.  Pour in some batter and tilt the pan so the batter spreads out thin and evenly.  Cook for a minute and them flip them over to quickly brown the other side.

Almond Cream

1 egg
1 egg yolk
3/4 C sugar
1/3 C flour
1 C hot milk
3 tbsp butter
2 tsp vanilla
1/4 tsp almond extract
1/2 C pulverized almonds

Beat the egg and egg yolk in a mixing bowl.  Add the sugar and beat until the mixture is pale yellow and forms a ribbon.  Beat in the flour.  Beat in the milk in a thin stream.  Pour into sauce pan and cook over medium heat, stirring constantly.  When the mixture begins to thicken into lumps beat it vigorously until it smooths and thickens into a stiff paste.  Continue beating and cooking the mixture for 2-3 more minutes.  Remove from heat and add the butter, vanilla, almond extract and almonds.

Crepes with Almond Cream

Spread some almond cream onto a crepe.  Fold into wedge and place in baking dish.  Drizzle 2 tbsp of melted butter over the crepes.  Grate some semi-sweet chocolate on top of the crepes.  Put in a 350 degree oven until the chocolate has melted.  Dust with powdered sugar.

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