Recipe Crepes amandine : Practical and Delicious

Recipe Crepes amandine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Crepes amandine. You are currently reading Recipe Crepes amandine : Practical and Delicious. This recipe is the creation of the chef Kerrie Carr. Recipe Crepes amandine requires 25m, cook 35m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make crepes the French way: thin and light, then fill with sweet almond custard. Layer light crepes for a taste of France.

Ingredients:

13 Ingredients

• Crepes



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  310ml (1 1/4 cups) reduced-fat milk
  
  
  


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  2 eggs
  
  
  


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  150g (1 cup) plain flour
  
  
  


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  2 tsp caster sugar
  
  
  



• Almond custard



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  2 eggs
  
  
  


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  110g (1/2 cup) white sugar
  
  
  


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  50g (1/3 cup) plain flour
  
  
  


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  2 tsp vanilla bean paste
  
  
  


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  500ml (2 cups) milk
  
  
  


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  100g (1 cup) almond meal
  
  
  



• Topping



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  150g 70% cocoa dark chocolate, chopped
  
  
  


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  50g butter, chopped
  
  
  


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  60g (1/3 cup) blanched almonds, toasted, coarsely chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  To make the crepes, whisk milk and eggs in a jug. Sift the flour and sugar into a bowl. Make a well in the centreGradually. whisk in milk mixture until smooth. Rest in fridge for 20 minutes.
  
  
  


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  Step 2
  
  
  
  
  To make custard, stir eggs, sugar, flour, vanilla and milk in a saucepan over low heat for 4-6 minutes or until custard boils. Stir in almond meal. Place in a bowl. Cover surface with plastic wrap.
  
  
  


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  Step 3
  
  
  
  
  Grease a 20cm frying pan. Heat over medium-low heat. Add 2 tablespoons batter. Tilt pan to cover base. Cook for 1 minute or until the edge starts to curl. Turn and cook for 1 minute or until golden. Transfer to a plate. Keep warm. Repeat with remaining batter. Place 1 crepe on a plate. Spread with a little custard. Continue with remaining crepes and custard, finishing with a crepe.
  
  
  


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  Step 4
  
  
  
  
  To make topping, stir chocolate and butter in a saucepan over low heat until smooth.
  
  
  


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  Step 5
  
  
  
  
  Drizzle topping over crepes and top with almonds.
  
  
  

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