Almond Crêpes

SUBMITTED BY Jeffrey Stahl Jr., Executive Chef; Glen Oaks Country Club; West Des Moines, IA

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt Ingredient
1/3 cup  granulated sugar
3 tbsps. all-purpose flour
3 tbsps. milk
1  egg
1  egg yolk
1 tbsp. butter
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup  almonds, roasted
3 scoops ice cream (any flavor)

Procedure: 
• Combine sugar and flour in a small sauce pan. Add milk and cook, stir until thickened and bubbly, the cook 2 minutes more.
• Slightly beat egg and yolk together, slowly stir in 1/2 of the hot mixture. Return all to sauce pan and cook and stir until just boiling.
• Remove from heat and beat until smooth. Stir in remaining ingredients and cool.
• Using an 8-inch pan, melt 1 tbsp. of butter evenly, then add a spoonful of the batter. Rotate pan until batter is evenly dispersed. Cook for about 1 minute on medium heat until edges brown, turn crêpe over and cook for another 20 seconds or so.
• Cool crêpe, then stuff with any flavor of ice cream by placing place brown side down and carefully rolling up three small scoops inside the crêpe to form the shape of an enchilada. Freeze the stuffed crêpe until ready to plate and finish. 

Yield: 16 servings