Breakfast > French > Crepes

Amandine Crepes Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
- 1/4 cup sliced almonds
- 1/4 cup powdered sugar

Special equipment needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Spatula
- Oven or toaster oven

Step-by-step instructions:

1. In a blender or mixing bowl, combine flour, eggs, milk, water, salt, and melted butter. Blend or whisk until smooth.

2. Heat a crepe pan or non-stick skillet over medium heat. Grease it lightly with butter or cooking spray.

3. Pour about 1/4 cup of the batter onto the pan and swirl it around to coat the bottom evenly. Cook for about 1-2 minutes or until the edges start to lift and the bottom is lightly browned. Flip the crepe and cook for another 30 seconds to 1 minute.

4. Repeat with the remaining batter, stacking the crepes on a plate as you go. You should have about 8-10 crepes.

5. Preheat the oven or toaster oven to 350°F.

6. Spread a thin layer of almond paste or almond butter on each crepe, leaving a small border around the edges.

7. Roll up the crepes and place them in a baking dish. Sprinkle the sliced almonds on top.

8. Bake the crepes for 5-7 minutes or until the almonds are lightly toasted.

9. Dust the crepes with powdered sugar before serving.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Crepe pan or skillet: medium heat
- Oven or toaster oven: 350°F
Serving size:
- Makes 8-10 crepes, serves 4-5 people

Nutritional information:
- Calories per serving: 220
- Fat: 11g
- Carbohydrates: 23g
- Protein: 6g
- Fiber: 1g
- Sugar: 6g

Substitutions for ingredients:
- Almond paste or almond butter can be substituted with hazelnut spread, peanut butter, or any other nut butter.
- Sliced almonds can be substituted with chopped nuts or shredded coconut.

Variations:
- Add a drizzle of chocolate sauce or caramel sauce on top of the crepes before serving.
- Top the crepes with fresh berries or sliced bananas for a fruity twist.
- Add a splash of vanilla extract or almond extract to the crepe batter for extra flavor.

Tips and tricks:
- Make sure the crepe pan or skillet is hot enough before pouring the batter. This will help the crepes cook evenly and prevent sticking.
- Use a spatula to gently loosen the edges of the crepes before flipping them.
- If the batter is too thick, add a little more milk or water to thin it out.
- To keep the crepes warm while you're cooking the rest, place them on a plate covered with foil or in a warm oven.

Storage instructions:
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the crepes, place them on a baking sheet and warm them in a 350°F oven for 5-7 minutes.

Presentation ideas:
- Serve the crepes on a platter or individual plates, dusted with powdered sugar and topped with sliced almonds.

Garnishes:
- Fresh berries, whipped cream, chocolate shavings, or a drizzle of sauce can be used as garnishes.

Pairings:
- Amandine crepes pair well with coffee, tea, or hot chocolate.

Suggested side dishes:
- Fresh fruit salad, yogurt, or a side of bacon or sausage can be served alongside the crepes.

Troubleshooting advice:
- If the crepes are sticking to the pan, make sure it's greased enough and the heat is not too high.
- If the crepes are tearing or breaking, the batter may be too thick or the crepes may be overcooked.

Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover crepes in the refrigerator and reheat them thoroughly before eating.

Food history:
- Crepes originated in France and have been a popular dish for centuries. They can be filled with sweet or savory ingredients and are often served as a breakfast or dessert item.

Flavor profiles:
- Amandine crepes have a nutty and sweet flavor profile, with the almond paste or butter adding richness and the sliced almonds adding crunch.

Serving suggestions:
- Amandine crepes can be served as a breakfast or dessert item, or as a special treat for brunch or afternoon tea.

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Region: French

Taste: Sweet, Nutty, Buttery, Creamy, Almondy