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CRESPELLE FRANGIPANI

Crepe Ingredients
¾ cup milk
¾ cup water
3 large egg yolks
1 tablespoon sugar
3 tablespoons orange liqueur, triple sec or rum
1 ½ cups sifted all-purpose flour
5 tablespoons melted unsalted butter
1 tablespoon solid unsalted butter

Filling Ingredients (Make custard the traditional way)
2 cups Abruzzo Custard
¼ teaspoon almond extract
½ cup toasted almonds, finely chopped
1 to 3 tablespoons amaretto liqueur

Finish
Butter for pan
Crepes
Filling
2 oz. Semi-sweet chocolate, grated

Instructions
Prepare the crepes: combine the milk, water, yolks, sugar, liqueur, flour and melted butter in a food processor or blender. Process until the mixture is well blended. Cover and refrigerate 2-3 hours, or overnight. When ready to make the crepes, melt a little of the solid butter in a crepe skillet and wipe with a paper towel. Using a measuring cup, pour ¼ cup of the batter into the skillet. Tilt the skillet and allow the batter to cover its entire bottom. As soon as the edges of the crepe start to color, turn it over. Cook very briefly and turn the crepe onto a platter. Continue making crepes until all the batter is used. You may need a little more butter in the process.

Prepare the filling: in a large bowl, combine the custard, almond extract, almonds and amaretto. Mix well.

To assemble the dish, butter an oven-to-table baking pan large enough to contain all the crepes in one flat layer. Spread 2-3 tablespoons of the filling on each crepe and fold the crepes into quarters. Place the filled crepes in the prepared pan; they can slightly overlap. Sprinkle with the grated chocolate. Preheat the oven to 350º F. Bake the crepes until hot in the center and the chocolate has completely melted, about 20 minutes. Serve warm.

Makes 24-30 crepes.