Crepes with Almond Sauce
Delicate homemade crepes are folded and topped with a rich, nutty almond sauce and a sprinkle of sliced almonds for a simple yet elegant dessert or brunch.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 2 large eggs
- 3 tbsp butter
- ¼ cup sugar
- ½ cup almond butter
- ¼ cup sliced almonds
Instructions
- 1
In a blender, combine 1 cup flour, 1.5 cups milk, 2 eggs, and 2 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
- 2
Heat a 9 inch nonstick skillet over medium heat. Lightly butter the pan. Pour in 1/4 cup batter, swirling to coat the bottom. Cook until the edges lift and the bottom is golden, about 1 minute.
- 3
Flip the crepe and cook for another 30 seconds until lightly spotted. Slide onto a plate. Repeat with the remaining batter, stacking crepes with parchment between them.
- 4
In a small saucepan over low heat, combine 0.5 cup almond butter, 0.25 cup sugar, and 1 tbsp butter. Stir until smooth and warm, about 3 minutes. If too thick, whisk in a splash of milk.
- 5
Fold each crepe into quarters and place on serving plates. Spoon the warm almond sauce generously over the top.
- 6
Sprinkle with 0.25 cup sliced almonds. Serve immediately, while warm.
Tools you’ll need
- blender
- 9 inch nonstick skillet
- small saucepan
- spatula
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