Crepes amandine

Method

• 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 centre.Gradually whisk in milk mixture until smooth. Rest in fridge for 20 minutes.
• 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.
• 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.
• 4
  To make topping, stir chocolate and butter in a saucepan over low heat until smooth.
• 5
  Drizzle topping over crepes and top with almonds.