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Crepes amandine

  • 0:25 Prep
  • 0:35 Cook
  • 6 Servings


  • 310ml (1 1/4 cups) reduced-fat milk
  • 2 eggs
  • 150g (1 cup) plain flour
  • 2 teaspoons caster sugar

Almond custard

  • 2 eggs
  • 110g (1/2 cup) white sugar
  • 50g (1/3 cup) plain flour
  • 2 teaspoons vanilla bean paste
  • 500ml (2 cups) milk
  • 100g (1 cup) almond meal


  • 150g 70% cocoa dark chocolate, chopped
  • 50g butter, chopped
  • 60g (1/3 cup) blanched almonds, toasted, coarsely chopped


  • 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.

Source: taste.com.au


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