½cupalmond meal(or pulverize almonds in a food processor)
¼teaspoon almond extract
Serving
3tablespoonssugar
Instructions
Crepes
Combine crepe ingredients in a blender in the order listed. Blend until smooth. Refrigerate at least1 hour before cooking for best results to allow the flour to absorb the liquid. Can be made the day before cooking.
Spray a small 5 or 6 inch skillet with cooking spray. and heat to medium. To test if the pan is at the right temperature, place a tablespoon of batter in the middle, if it cooks completely in 20 seconds the pan is ready. Adjust the heat up or down if it cooks faster or slower.
Respray pan if needed. Pour ¼ cup of batter into pan and swirl until the batter covers the bottom of the pan. Cook for 20-30 seconds until crepe looks cooked and edges just begin to brown, flip, cook for another 20 seconds to brown the other side.
Remove from pan, place on a plate and repeat until all crepes are cooked. Crepes can be stacked, placed in a zip to lock bag in the refrigerator or freezer. If freezing, remove a few hours before preparing to defrost.
Filling
Prepare the Orange Butter recipe below.
In a small bowl combine 1 cup of softened Orange Butter with almonds and almond extract. Can be done ahead of time and refrigerated. Remove from refrigerator about 15-20 minutes before prepping to allow the butter to soften.
Orange Almond Crepes
Spread a spoonful of butter mixture on a third of each crepe, roll into a cylinder and place in a single layer in a large casserole dish. Cover and refrigerate until ready to serve (up to a day in advance).
Move the oven rack to the upper third of the oven. Preheat to 375°F.
Sprinkle sugar on top of crepes and bake for 15 minutes until sugar has lightly caramelized. Serve immediately.