Almond Cream Filling: Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Egg yolks | 2 | |
| Butter/Margarine | 3 Tablespoon | |
| Vanilla | 2 Teaspoon | |
| Almond extract | 1⁄2 Teaspoon | |
| Almonds | 1⁄2 Cup (8 tbs), ground (blanched, toasted) |
Nutrition Facts
Serving size: Complete recipe
Calories 2030 Calories from Fat 846
% Daily Value*
Total Fat 97 g149.8%
Saturated Fat 36 g180.1%
Trans Fat 0 g
Cholesterol 912.5 mg304.2%
Sodium 252.2 mg10.5%
Total Carbohydrates 255 g84.9%
Dietary Fiber 9.6 g38.3%
Sugars 217.1 g
Protein 43 g86.8%
Vitamin A 45.5% Vitamin C
Calcium 55.4% Iron 38.2%
*Based on a 2000 Calorie diet
Directions
Add milk; cook and stir till thick, then continue cooking and stirring 1 or 2 minutes longer.
Beat the eggs and the egg yolks slightly; stir some of the hot mixture into the eggs and then return it to the hot mixture.
While stirring, bring just to a boil and remove from heat.
Stir in remaining ingredients.
Cool to room temperature.
To serve: Spread about 2 tablespoons of Almond Cream Filling on un-browned side of each crepe; roll up and place folded side down in a buttered 13x9x2-inch baking dish.
Brush the crepes with melted butter and heat in a moderate oven (350°) for about 20 to 25 minutes or till hot.
Sprinkle tops of crepes with grated unsweetened chocolate and sift confectioners' sugar over all.
Serve warm with whipped cream.
Chef
