CREPES AMANDINE

INGREDIENTS

Pancake World Luxury French Crepe Mix

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 topping

150g 70% cocoa dark chocolate, chopped

50g butter, chopped

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

Category:

Description

LUXURY FRENCH CREPE MIX

THE PERFECT MIX

Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Blend together until there are no lumps for the perfect batter mix.

Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until golden on bottom side. Flip crepe with spatula and repeat on other side.

INSTRUCTIONS

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.

Place 1 crepe on a plate. Spread with a little custard. Continue with remaining crepes and custard, finishing with a crepe.

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

Drizzle topping over crepes and top with almonds.