The Yummiest Crepes and Filling

I found this recipe in a Better Homes and Gardens Supplemental recipe pamphlet and we love making it! The almond filling is the best!



Here is what it says:

"A French import, crepes realized great popularity in the U.S. during the 1970s and epitomize eleganct in desserts. We featured this fabulous recipe in our September 1976 issue. "



1/3 cup sugar

3 TBSP flour

1 cup milk

1 egg

1 egg yolk

1 TBSP butter

1 tsp vanilla

1/4 tsp almond extract (it is worth buying if you don't have it)

1/4 cup finely chopped almonds, toasted (you don't need these, but it makes it that much better)

1 recipe Crepes

1/4 cup sliced almonds, toaster

sifted powdered sugar

mixed fresh berries (optional but so yummy with it,actually any fruit would be good.)



1. For Filling, in a small saucepan combine the sugar and flour. Add Milk; cook and stir until thickened and bubbly. Cook and stir for 1 to 2 minutes more. Using a fork, beat whole egg and the egg yolk together slightly. Gradually stir half of the hot moisture into the beaten eggs. Return all of the mixture to the saucepan. Cook and stir over low hear for 2 minutes (so not boil). Remove from heat/ stir in the butter, vanilla, and almond extract. Stir in almonds.



2. You can fill however you like this is the instructions from the recipe if you want to make them elegant looking: To assemble, spread about 1 TSBP of the filling onto half of one of the Crepes; fold other half over filling. Fold in half again to form a triangle. Repeat with remaining filling and crepes. serve immediately/ Sprinkle with sliced almonds and powered sugar and serve with fruit. Makes 10 servings.



CREPES: In a large bowl combine 2 beaten eggs. 1 1/2 cups milk, 1 cup flour, 2 TBSP sugar, 1 TBSP cooking oil, and 1/2 tsp vanilla. Beat with a rotary beater until well mixed. Lightly grease a 6 inch skillet with shortening (Pam works just fine). Heat skillet over medium heat;remove from heat. Spoon 2 TBSP of the batter into skillet; lift and tilt skillet to spread batter evenly. Return skillet to heat; brown crepe on one side only. (Or cook on crepe maker). Invert skillet over paper towels remove crepe from skillet. Repeat with all batter, occasionally greaseing pan.
Makes 20 crepes