Ingredients
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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 teaspoons 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 teaspoons 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
Method
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1To 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.
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2To 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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3Grease 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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4To make topping, stir chocolate and butter in a saucepan over low heat until smooth.
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5Drizzle topping over crepes and top with almonds.
Source: taste.com.au
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