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.
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.