Almond Crepes with Custard Cream

Almond crepes with custard cream are delicate, fragrant crepes made with a mix of wheat and almond flour, rolled up with classic custard cream and toasted almond flakes. This amount of batter makes about 12 crepes. I recommend decorating them with drizzled white chocolate - buon appetito!

Almond Crepes with Custard Cream

Delicate crepes made with wheat and almond flour, rolled up with custard cream and toasted almond flakes.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chilling the cream 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 pancakes

Course: Blini and pancakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Crepes

• 0.75 cup wheat flour
• 0.5 cup almond flour
• 2 eggs
• 1.5 cup milk
• 2 tbsp sugar
• 2 tbsp vegetable oil
• 1 pinch vanillin
• 1 pinch salt

Custard cream

• 300 ml milk
• 0.5 cup sugar
• 1 tbsp wheat flour heaping
• 1 egg
• 1 pinch vanillin
• 35 g butter

Decoration

• 50 g almond flakes
• 30 g white chocolate melted

Method

 

1. For the cream, pour the milk into a saucepan and set over heat. In a separate bowl, whisk the egg, flour, sugar and vanillin until smooth.
2. Whisk the mixture into the milk and, stirring constantly, bring the cream to a boil until thickened.
3. Remove from heat, transfer to another container, add the butter and let it cool.
4. For the batter, combine both types of flour with the eggs, sugar, vanillin and salt in a bowl, whisk until smooth, then add the milk and vegetable oil.
5. Fry the crepes on both sides, greasing the pan with oil before each one. This amount of batter makes about 12 crepes.
6. Toast the almond flakes in a dry pan until golden.
7. Spread cream on a crepe, sprinkle with almond flakes and roll into a tube. Repeat with all the crepes.
   
8. If desired, decorate the crepes with drizzled melted white chocolate and almond flakes.

Tips

• It's handy to make the custard cream ahead of time - leftover cream from the Napoleon cake works too.
• Grease the pan with oil before every crepe.
• Toast the almond flakes in a dry pan and watch them closely - they darken very quickly.